Fiery Chili with Fire-Roasted Peppers

By · Reviewed by AislePrompt Editorial · ·

A smoky, spicy stew inspired by the warmth of fire, featuring roasted peppers and bold spices for a luminous flavor profile. This mexican-inspired one pot ready in about 70 minutes pairs ground beef, (15 oz), drained kidney beans, (14.5 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 30 min Cook: 40 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced onion and sauté for 5 minutes until softened.
  2. Step 2: Add 1 lb ground beef and cook, breaking into small pieces, for 8 minutes until browned. Stir in 2 tbsp chili powder, 1/2 tsp cayenne pepper, and 1 tsp cumin.
  3. Step 3: Pour in 1 can diced tomatoes and 1 can kidney beans, then season with salt and black pepper. Simmer for 20 minutes, stirring occasionally.
  4. Step 4: Fold in 2 cups roasted bell peppers and cook for 5 more minutes until the flavors meld. Serve hot with a side of rice or cornbread.

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Frequently asked questions

How long does Fiery Chili with Fire-Roasted Peppers take to make?

Total time is about 70 minutes (30 min prep + 40 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 Fiery Chili with Fire-Roasted Peppers?

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 ground beef from drying out.

Can I substitute ingredients in Fiery Chili with Fire-Roasted Peppers?

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 Fiery Chili with Fire-Roasted Peppers 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.

What goes well with Fiery Chili with Fire-Roasted Peppers?

Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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