Roasted Garlic and Black Bean Chili with Smoked Paprika

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

A warming, smoky chili featuring roasted garlic and hearty black beans simmered to perfection with smoked paprika and cumin. This mexican-inspired vegan (vegan, gluten free) ready in about 50 minutes pairs garlic cloves, peeled, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 10 min Cook: 40 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F. Toss 6 garlic cloves in 1 tbsp olive oil and roast on a baking sheet for 20 minutes until soft and fragrant, then mash into a paste.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 tbsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute to toast the spices.
  4. Step 4: Add 2 cups drained and rinsed black beans, 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Mix in the roasted garlic paste.
  5. Step 5: Bring the chili to a simmer, cover, and cook for 25 minutes to meld flavors, stirring occasionally.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Roasted Garlic and Black Bean Chili with Smoked Paprika take to make?

Total time is about 50 minutes (10 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 Roasted Garlic and Black Bean Chili with Smoked Paprika?

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 garlic cloves, peeled from drying out.

Can I substitute ingredients in Roasted Garlic and Black Bean Chili with Smoked Paprika?

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 Roasted Garlic and Black Bean Chili with Smoked Paprika 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 Roasted Garlic and Black Bean Chili with Smoked Paprika vegan?

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

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