Slow-Simmered Modest Mouse Black Bean Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty, smoky black bean chili slowly simmered with roasted vegetables and warm spices, offering a soulful comfort meal perfect for long drives or quiet evenings. This latin american-inspired soups (vegetarian) ready in about 135 minutes pairs dried black beans, water, olive oil 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.

Ingredients

• 1 cup dried black beans
• 4 cups water
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 large, diced carrot
• 4, minced garlic cloves
• 2 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime

Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water, then soak them in 4 cups water for at least 6 hours or overnight to soften.
2. Step 2: Drain the soaked beans and add them to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 45 minutes until beans begin to soften.
3. Step 3: While beans simmer, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced large carrot, sautéing for 7 minutes until vegetables are tender and edges begin to caramelize.
4. Step 4: Stir in 4 minced garlic cloves, 2 tsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika into the vegetables. Cook for 1 minute until fragrant, stirring constantly to avoid burning spices.
5. Step 5: Transfer sautéed vegetables and spices to the pot with beans. Add 1 can (14.5 oz) diced tomatoes, 2 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
6. Step 6: Cover the pot partially and simmer the chili gently over low heat for 1 hour, stirring occasionally, until beans are tender and the sauce thickens, coating the back of a spoon.
7. Step 7: Remove the bay leaf and stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime to brighten flavors just before serving.