Regional Southwest Vegetable Chili with Black Beans

By , Test Kitchen Director · 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

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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.

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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