Spiced Desert Chili with Black Beans and Roasted Peppers

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty, smoky chili inspired by the rugged flavors of the high desert, featuring tender black beans and fire-roasted bell peppers with a hint of cumin and smoked paprika. This American-inspired vegan recipe (gluten free), ready in about 50 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
• 4 minced garlic cloves
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 2 cups, drained and rinsed canned black beans
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until the onion is translucent and garlic is fragrant.
2. Step 2: Add 1 large diced red bell pepper and 1 large diced green bell pepper to the pot. Cook for 7 minutes until the peppers begin to soften and char slightly at the edges.
3. Step 3: Stir in 2 cups drained and rinsed canned black beans, 1 can (14 oz) diced tomatoes with their juice, and 1 cup vegetable broth. Mix well.
4. Step 4: Season the chili with 2 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a simmer over medium heat.
5. Step 5: Reduce heat to low and cook uncovered for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Serve hot with optional toppings like sour cream or shredded cheese.