Spicy Tomato Black Bean Chili

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A hearty, smoky chili with tomatoes, black beans, and a kick of heat, simmered to perfection. This Mexican-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 1, seeded and minced jalapeño
• 2 (15 oz) cans diced tomatoes
• 1 (15 oz) can, rinsed and drained black beans
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• to taste salt
• for garnish fresh cilantro

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (diced) and 2 cloves garlic (minced), sautéing for 3 minutes until fragrant. Add 1 red bell pepper (diced) and 1 jalapeño (seeded and minced), cooking for 5 minutes until softened.
2. Step 2: Stir in 2 (15 oz) cans diced tomatoes (with juice), 1 (15 oz) can black beans (rinsed and drained), 1 cup vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Step 3: Season with salt to taste. Simmer 5 more minutes. Serve hot, garnished with fresh cilantro.