Heavy-Weighted Tungsten Bean Chili with Roasted Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A robust and hearty vegetarian chili packed with beans and roasted peppers, thickened and enriched with a tungsten-inspired blend for deep flavor. This american-inspired vegan (vegetarian) ready in about 65 minutes pairs large, diced red bell pepper, large, diced yellow bell pepper, medium, finely chopped onion 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

• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (15 oz), drained and rinsed canned kidney beans
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can (28 oz) canned crushed tomatoes
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp, finely grated (optional for depth) dark chocolate

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 large diced red bell pepper and 1 large diced yellow bell pepper with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until edges are slightly charred and peppers are softened.
2. Step 2: While peppers roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chipotle chili powder to the pot and sauté for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring frequently to caramelize the paste.
5. Step 5: Add 1 can (28 oz) crushed tomatoes, 1 cup vegetable broth, 1 can (15 oz) drained black beans, and 1 can (15 oz) drained kidney beans to the pot. Stir to combine.
6. Step 6: Chop the roasted peppers roughly and add them to the chili. Season with 1 tsp fine sea salt and 1/2 tsp black pepper.
7. Step 7: Bring the chili to a simmer, reduce heat to low, and cook uncovered for 30 minutes, stirring occasionally until thickened and flavors meld.
8. Step 8: Just before serving, stir in 1 tbsp finely grated dark chocolate to enhance depth and richness.