Sandy Mesa Chili with Roasted Red Peppers and Black Beans

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, smoky chili featuring roasted red peppers and black beans, evoking the warm tones and rugged textures of Vermilion Cliffs. This Mexican-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium (about 1 cup) yellow onion, diced
4 garlic cloves, minced
1 cup roasted red peppers, chopped
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp chipotle chili powder
2 cups canned black beans, drained and rinsed
14 oz can crushed tomatoes
1 cup vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and tender.
Step 2: Add 4 minced garlic cloves and 1 cup chopped roasted red peppers; cook for 2 minutes until fragrant.
Step 3: Stir in 2 tsp ground cumin, 1 1/2 tsp smoked paprika, and 1 tsp chipotle chili powder, cooking for 1 minute to toast the spices.
Step 4: Add 2 cups drained canned black beans, 14 oz crushed tomatoes, and 1 cup vegetable broth. Stir well and bring to a simmer.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer gently for 25 minutes, stirring occasionally, until chili thickens.
Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot with lime wedges on the side.