Stovetop Vegetarian Black Bean Chili with Smoky Chipotle

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A hearty, smoky black bean chili packed with vegetables and chipotle peppers, perfect for a comforting vegetarian meal. This Mexican-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 1 large, diced red bell pepper
• 2 medium, diced carrots
• 4 minced garlic cloves
• 3 cups, drained and rinsed canned black beans
• 1 can (14.5 oz) diced tomatoes
• 2 peppers, minced chipotle peppers in adobo sauce
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, 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 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 diced red bell pepper, and 2 diced carrots. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
2. Step 2: Stir in 4 minced garlic cloves, 2 tbsp chili powder, and 1 tbsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 3 cups drained black beans, 1 can (14.5 oz) diced tomatoes, 2 cups vegetable broth, and 2 minced chipotle peppers in adobo sauce. Season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Bring chili to a simmer, reduce heat to low, cover loosely, and cook for 25 minutes, stirring occasionally until flavors meld and chili thickens.
5. Step 5: Serve chili garnished with 1/4 cup chopped fresh cilantro.