Regional Southwest Vegetable Chili with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, warming chili packed with black beans, fire-roasted peppers, and smoky spices inspired by Southwestern regional flavors. This american-inspired vegan (vegetarian) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, large, diced red bell pepper 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.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced large red bell pepper, and 1 minced jalapeño pepper. Sauté for 5-6 minutes until softened and fragrant.
  2. Step 2: Add 3 cloves minced garlic, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute, stirring constantly until spices release their aroma.
  3. Step 3: Pour in 14 oz fire-roasted diced tomatoes with juices, 2 cans drained and rinsed black beans, and 2 cups vegetable broth. Stir to combine.
  4. Step 4: Add 1 cup corn kernels, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes until thickened and flavors meld.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with your favorite toppings.

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Frequently asked questions

How long does Regional Southwest Vegetable Chili with Black Beans take to make?

Total time is about 50 minutes (15 min prep + 35 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 Regional Southwest Vegetable Chili with Black Beans?

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 Regional Southwest Vegetable Chili with Black Beans?

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 Regional Southwest Vegetable Chili with Black Beans 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.

Is Regional Southwest Vegetable Chili with Black Beans vegetarian?

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

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