Nightfall Black Bean Chili with Roasted Peppers

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

A robust black bean chili simmered with smoky roasted peppers and spices, delivering deep flavors inspired by a dark, mysterious setting. This Mexican-inspired vegan recipe, ready in about 60 minutes, pairs black beans, red bell pepper, yellow 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 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: 20 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Roast 1 large red bell pepper and 1 large yellow bell pepper under a broiler or on a grill until skins blacken; place in a bowl covered with plastic wrap for 10 minutes, then peel and dice.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika; cook for 2 minutes until spices are fragrant.
  4. Step 4: Add 2 cups cooked black beans, 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, roasted diced peppers, 1 tsp salt, and 1/2 tsp black pepper; bring to a simmer.
  5. Step 5: Reduce heat to low and cook uncovered for 25 minutes until chili thickens and flavors meld.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving hot.

Frequently asked questions

How long does Nightfall Black Bean Chili with Roasted Peppers take to make?

Total time is about 60 minutes (20 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 Nightfall Black Bean Chili with 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 black beans from drying out.

Can I substitute ingredients in Nightfall Black Bean Chili with 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 Nightfall Black Bean Chili with Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Nightfall Black Bean Chili with Roasted Peppers vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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