Smoky Cumin and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty and flavorful chili featuring black beans simmered with smoky cumin and diced tomatoes for a comforting regional twist. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 2 cans (15 oz each), drained and rinsed canned black beans
• 1 can (14.5 oz) canned diced tomatoes
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp cayenne pepper. Cook for 1 minute until spices release their aroma.
3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with their juice, and 1 1/2 cups vegetable broth. Stir well and bring to a simmer.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until chili thickens and flavors meld.
5. Step 5: Serve hot topped with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.