Sandy Mesa Chili with Roasted Red Peppers and Black Beans

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

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 (gluten free) ready in about 45 minutes pairs olive oil, garlic cloves, minced, roasted red peppers, chopped 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 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: 35 min Serves 4 Mexican 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 medium diced yellow onion and sauté for 5 minutes until translucent and tender.
  2. Step 2: Add 4 minced garlic cloves and 1 cup chopped roasted red peppers; cook for 2 minutes until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot with lime wedges on the side.

Frequently asked questions

How long does Sandy Mesa Chili with Roasted Red Peppers and Black Beans take to make?

Total time is about 45 minutes (10 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 Sandy Mesa Chili with Roasted Red Peppers and 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 Sandy Mesa Chili with Roasted Red Peppers and 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 Sandy Mesa Chili with Roasted Red Peppers and Black Beans 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 Sandy Mesa Chili with Roasted Red Peppers and Black Beans 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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