Campfire Vegetable and Black Bean Chili with Smoky Heat

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Hearty and smoky vegetable chili loaded with black beans and fire-roasted vegetables, perfect for warming up after outdoor adventures. This Latin American-inspired soup recipe (vegan), ready in about 45 minutes, pairs olive oil, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 14 oz can diced fire-roasted tomatoes (canned)
• 2 cups black beans, drained and rinsed
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 medium diced red bell pepper, and 1 large diced carrot. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute until spices are fragrant.
3. Step 3: Add 14 oz canned diced fire-roasted tomatoes, 2 cups drained and rinsed black beans, and 2 cups vegetable broth to the pot. Stir well to combine.
4. Step 4: Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring the chili to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until the chili thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a bright finish.
6. Step 6: Serve hot with optional toppings like sour cream or shredded cheese if desired.