Rustic Vegetable and Black Bean Chili with Smoky Tomato Base
A hearty, smoky chili packed with black beans, fresh vegetables, and a rich tomato base, perfect for a comforting vegetarian meal. This american-inspired vegetarian (vegetarian) ready in about 55 minutes pairs tablespoons olive oil, large, 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.
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 2 medium, diced carrots
- 4 cloves, minced garlic cloves
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chipotle chili powder
- 28 ounces canned diced tomatoes
- 2 cans (15 ounces each), drained and rinsed canned black beans
- 2 cups vegetable broth
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 large diced red bell pepper, and 2 diced medium carrots and sauté for 8-10 minutes until softened and edges begin to brown.
- Step 2: Stir in 4 minced garlic cloves, 2 teaspoons smoked paprika, 1 tablespoon ground cumin, and 1 teaspoon chipotle chili powder. Cook for 1-2 minutes until fragrant, stirring frequently.
- Step 3: Add 28 ounces canned diced tomatoes with juices, 2 drained and rinsed 15-ounce cans of black beans, and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Bring chili to a simmer, then reduce heat to low and cover. Let cook for 30 minutes, stirring occasionally, until thickened and flavors meld.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges on the side.
Equipment for this recipe
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Frequently asked questions
How long does Rustic Vegetable and Black Bean Chili with Smoky Tomato Base take to make?
Total time is about 55 minutes (15 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 Rustic Vegetable and Black Bean Chili with Smoky Tomato Base?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Rustic Vegetable and Black Bean Chili with Smoky Tomato Base?
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 Rustic Vegetable and Black Bean Chili with Smoky Tomato Base 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 Rustic Vegetable and Black Bean Chili with Smoky Tomato Base 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.
