Smoky Chipotle Vegetable Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful, slow-simmered chili packed with hearty vegetables and smoky chipotle heat, perfect for chilly nights and meal prep. This american-inspired vegetarian (gluten-free) ready in about 65 minutes turns olive oil, large, diced onion, diced carrots into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 300 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1, seeded and finely chopped jalapeño
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (15 oz), with juice diced tomatoes
• 1 can (15 oz), rinsed and drained kidney beans
• 1 can (15 oz), rinsed and drained black beans
• 1 cup vegetable broth
• 1 cup, frozen corn
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 8 minutes until softened, stirring occasionally.
2. Step 2: Stir in garlic, jalapeño, ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
3. Step 3: Add diced tomatoes (with juice), kidney beans, black beans, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
4. Step 4: Stir in corn and simmer uncovered for 5 minutes. Stir in cilantro and adjust salt and pepper to taste, cooking for 2 more minutes until flavors meld.