High Desert Chili with Roasted Bell Peppers and Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty chili inspired by the rugged flavors of the high desert, featuring roasted bell peppers and smoky paprika for depth. This american-inspired beef ready in about 60 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 45 min Serves 6 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Place 2 medium red bell peppers on a baking sheet and roast for 25 minutes, turning halfway, until skins are charred and blistered. Remove and place in a bowl covered with plastic wrap for 10 minutes, then peel, deseed, and dice the peppers.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until soft and fragrant but not browned.
  3. Step 3: Add 1 lb ground beef to the pot and cook, breaking it up with a spoon, for 6-7 minutes until browned and no longer pink.
  4. Step 4: Stir in the roasted and diced red bell peppers, 14 oz canned diced tomatoes with their juices, 1 can (15 oz) drained kidney beans, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tbsp chili powder.
  5. Step 5: Pour in 1 cup beef broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
  6. Step 6: Remove the chili from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with your favorite toppings.

Equipment for this recipe

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Frequently asked questions

How long does High Desert Chili with Roasted Bell Peppers and Smoked Paprika take to make?

Total time is about 60 minutes (15 min prep + 45 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 High Desert Chili with Roasted Bell Peppers and Smoked Paprika?

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 High Desert Chili with Roasted Bell Peppers and Smoked Paprika?

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 High Desert Chili with Roasted Bell Peppers and Smoked Paprika 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 High Desert Chili with Roasted Bell Peppers and Smoked Paprika?

American beef 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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