Hearty Southwest Vegetable and Black Bean Chili
A robust vegetarian chili simmered with black beans, bell peppers, and smoky spices delivering warmth and depth in every bite. This American-inspired vegetarian recipe (gluten free), ready in about 55 minutes, pairs black beans, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cans (15 oz each), drained and rinsed black beans
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped (for garnish) fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced red bell pepper, and 1 large diced green bell pepper. Sauté for 5-6 minutes until softened and edges begin to brown.
- Step 2: Add 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Cook, stirring constantly, for 1 minute until fragrant.
- Step 3: Stir in 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juice, 2 tbsp tomato paste, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally, until chili thickens.
- Step 4: Remove from heat and stir in 1 tbsp fresh lime juice. Serve topped with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Hearty Southwest Vegetable and Black Bean Chili take to make?
Total time is about 55 minutes (15 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 Hearty Southwest Vegetable and Black Bean Chili?
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 black beans from drying out.
Can I substitute ingredients in Hearty Southwest Vegetable and Black Bean Chili?
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 Hearty Southwest Vegetable and Black Bean Chili 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 Hearty Southwest Vegetable and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
