Stovetop Vegetarian Black Bean Chili with Smoky Chipotle
A hearty, smoky black bean chili packed with vegetables and chipotle peppers, perfect for a comforting vegetarian meal. This mexican-inspired vegan (vegetarian) ready in about 50 minutes turns olive oil, large, diced yellow onion, large, diced red bell pepper 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
- 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves, 2 tbsp chili powder, and 1 tbsp ground cumin. Cook for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Serve chili garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Vegetarian Black Bean Chili with Smoky Chipotle take to make?
Total time is about 50 minutes (15 min prep + 35 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 Stovetop Vegetarian Black Bean Chili with Smoky 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 Stovetop Vegetarian Black Bean Chili with Smoky 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 Stovetop Vegetarian Black Bean Chili with Smoky 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 Stovetop Vegetarian Black Bean Chili with Smoky 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.
