Campfire-Spiced Chili with Roasted Peppers and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, smoky chili perfect for outdoor cooking, featuring fire-roasted peppers, black beans, and a blend of warm spices. This american-inspired vegan (vegan) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder; cook for 1 minute to release aromas.
  3. Step 3: Add 1 large roasted and diced red bell pepper, 1 large roasted and diced green bell pepper, 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Bring to a simmer, reduce heat to low, and cook uncovered for 25 minutes until the chili thickens and flavors meld. Stir occasionally.

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Frequently asked questions

How long does Campfire-Spiced Chili with Roasted Peppers and Black Beans take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Campfire-Spiced Chili with Roasted Peppers and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Campfire-Spiced Chili with Roasted Peppers and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Campfire-Spiced Chili with Roasted Peppers and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Campfire-Spiced Chili with Roasted Peppers and Black Beans vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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