Campfire Vegetable and Black Bean Chili with Smoky Heat
Hearty and smoky vegetable chili loaded with black beans and fire-roasted vegetables, perfect for warming up after outdoor adventures. This latin american-inspired soups (vegan) ready in about 45 minutes pairs olive oil, large yellow onion, diced, medium 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a bright finish.
- Step 6: Serve hot with optional toppings like sour cream or shredded cheese if desired.
Frequently asked questions
How long does Campfire Vegetable and Black Bean Chili with Smoky Heat take to make?
Total time is about 45 minutes (15 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 Vegetable and Black Bean Chili with Smoky Heat?
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 Vegetable and Black Bean Chili with Smoky Heat?
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 Vegetable and Black Bean Chili with Smoky Heat 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 Vegetable and Black Bean Chili with Smoky Heat 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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