Instant Bean and Veggie Chili with Smoky Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty and spicy chili packed with beans and fresh vegetables, flavored with smoky paprika for a warming bowl ready in under 30 minutes. This Latin American-inspired Instant Pot recipe (vegetarian, gluten free), ready in about 30 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 large, diced carrot
• 3, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp chili powder
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (15 oz), drained and rinsed canned kidney beans
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 diced red bell pepper, and 1 large diced carrot. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.
2. Step 2: Add 3 minced garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 tablespoon chili powder. Stir constantly for 1 minute until the spices become fragrant.
3. Step 3: Pour in 1 can (14.5 oz) diced tomatoes with their juices, 1 can (15 oz) drained and rinsed black beans, 1 can (15 oz) drained and rinsed kidney beans, and 1 cup vegetable broth. Stir to combine.
4. Step 4: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens and flavors meld.
5. Step 5: Remove from heat and ladle the chili into bowls. Garnish each serving with 1/4 cup chopped fresh cilantro and serve with lime wedges for a bright, zesty finish.