Roasted Garlic and Black Bean Chili with Smoked Paprika
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.
Ingredients
- 2 cups black beans (canned, drained and rinsed)
- 6 cloves garlic cloves, peeled
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 can (14 oz) diced tomatoes (canned)
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute to toast the spices.
- 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.
- Step 5: Bring the chili to a simmer, cover, and cook for 25 minutes to meld flavors, stirring occasionally.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.
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.
What others are saying
- ★★★★★
Vegan chili that doesn't feel like a compromise. The garlic roasting step was worth every minute for that rich depth.
- ★★★★★
Perfect for a cozy night in. The smoked paprika made it feel special without any meat. Leftovers were even better the next day.
- ★★★★★
The roasted garlic gave such a deep flavor, and my kids actually ate the black beans! Made it for a potluck and everyone asked for the recipe.
