Nonary Bean and Roasted Tomato Chili with Duodenary Spices

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty vegan chili combining nine varieties of beans with roasted tomatoes and a complex twelve-spice blend for deep, layered flavors. This Latin American-inspired Fourth of July recipe (vegan), ready in about 90 minutes, pairs kidney beans, black beans, pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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

• 1/2 cup, soaked and cooked kidney beans
• 1/2 cup, soaked and cooked black beans
• 1/2 cup, soaked and cooked pinto beans
• 1/2 cup, soaked and cooked navy beans
• 1/2 cup, soaked and cooked cannellini beans
• 1/2 cup, soaked and cooked great northern beans
• 1/2 cup, soaked and cooked chickpeas
• 1/2 cup, soaked and cooked lentils
• 1/2 cup, soaked and cooked black-eyed peas
• 6 medium, halved roma tomatoes
• 1 large, diced yellow onion
• 4 cloves minced garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp chili powder
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Arrange 6 halved roma tomatoes cut side up on a baking sheet and drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Roast for 25 minutes until softened and edges caramelize.
2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-7 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp paprika, 1 tbsp chili powder, 1 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp ground black pepper, and 1/4 tsp cayenne pepper. Cook spices with onion and garlic for 2 minutes to bloom flavors.
5. Step 5: Add all nine cooked beans (1/2 cup each) and roasted tomatoes (roughly chopped) to the pot.
6. Step 6: Pour in 4 cups vegetable broth and add 2 tsp salt. Stir well and bring to a boil.
7. Step 7: Reduce heat to low, cover, and simmer for 45 minutes until chili thickens and flavors meld. Stir occasionally.
8. Step 8: Adjust seasoning to taste and serve hot with your choice of toppings.