Smoky Three-Bean Chili with Chipotle
A rich, deeply flavorful vegetarian chili packed with kidney beans, black beans, and smoky chipotle for a comforting bowl that's perfect for chilly evenings. This american-inspired vegetarian (vegetarian) ready in about 45 minutes turns (14.5 oz) diced tomatoes, (15 oz) kidney beans, (15 oz) black beans 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 280 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
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 medium yellow onion
- 2 cloves garlic
- 1 tbsp diced chipotle peppers in adobo sauce
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
Instructions
- Step 1: Finely chop 1 medium yellow onion and mince 2 garlic cloves. Heat a large pot over medium heat, add 2 tbsp water, and cook onions for 5 minutes until translucent and softened, stirring occasionally.
- Step 2: Add 1 tbsp diced chipotle peppers in adobo sauce, 1 tsp cumin, and 1/2 tsp smoked paprika to the pot. Stir for 1 minute until aromatic and fragrant, then add 1 can diced tomatoes (with juice) and 2 cups vegetable broth.
- Step 3: Stir in 1 can kidney beans (drained and rinsed) and 1 can black beans (drained and rinsed). Bring to a gentle simmer, then reduce heat to low and cook covered for 25 minutes, stirring occasionally until flavors meld and sauce thickens slightly.
- Step 4: Taste and adjust seasoning with salt if needed. Serve hot, optionally topped with fresh cilantro or avocado slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Three-Bean Chili with Chipotle take to make?
Total time is about 45 minutes (15 min prep + 30 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 Smoky Three-Bean Chili with Chipotle?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Smoky Three-Bean Chili with Chipotle?
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 Smoky Three-Bean Chili with Chipotle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Smoky Three-Bean Chili with Chipotle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
