Chipotle Spiced Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Hearty chili with smoky chipotle heat, simmered with beans and tomatoes for comfort. This mexican-inspired soups ready in about 65 minutes turns olive oil, medium, diced onion, minced garlic into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 1 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1, diced bell pepper
• 1 cup diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp chipotle pepper in adobo sauce
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups chicken broth
• to taste salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking for 3-4 minutes until softened.
2. Step 2: Add 1 diced bell pepper and cook for 2 more minutes.
3. Step 3: Stir in 1 cup diced tomatoes, 1 can kidney beans, 1 can black beans, 2 tbsp chipotle pepper in adobo sauce, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Add 2 cups chicken broth and bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
5. Step 5: Season with salt to taste and serve hot.