Truck-Style Black Bean Chili with Smoked Paprika
A hearty, smoky chili packed with beans and vegetables, simmered to perfection. This mexican-inspired one pot (vegetarian) ready in about 40 minutes pairs diced tomatoes, onion, finely chopped, bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 cans (15 oz each) black beans, canned drained and rinsed
- 14 oz diced tomatoes
- 1 cup onion, finely chopped
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1/4 cup cilantro, chopped
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 cup chopped onion and 1/2 cup diced bell pepper, cooking for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 2 cans drained black beans, 14 oz diced tomatoes, 1 cup vegetable broth, 2 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp chili powder. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
- Step 3: Stir in 1/4 cup chopped cilantro and cook for 2 more minutes until flavors are well combined. Serve hot with extra cilantro for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Truck-Style Black Bean Chili with Smoked Paprika take to make?
Total time is about 40 minutes (15 min prep + 25 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 Truck-Style Black Bean Chili with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes from drying out.
Can I substitute ingredients in Truck-Style Black Bean Chili with Smoked Paprika?
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 Truck-Style Black Bean Chili with Smoked Paprika 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 Truck-Style Black Bean Chili with Smoked Paprika 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.
