Underground Shelter Black Bean Chili with Smoked Paprika
A hearty, smoky black bean chili inspired by the resilience of a family surviving underground, packed with warming spices and rich tomato flavors. This American-inspired vegan recipe, ready in about 60 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 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 medium, diced yellow onion
- 4, minced garlic cloves
- 1 medium, diced red bell pepper
- 2 cans (15 oz each), drained and rinsed canned black beans
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups vegetable broth
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- optional, for garnish sour cream
- optional, for garnish shredded cheddar cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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 softened and fragrant.
- Step 2: Stir in 1 diced medium red bell pepper and cook for 3 more minutes until slightly softened.
- Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 2 tsp smoked paprika, 1 tsp ground cumin, 1 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 30 minutes to develop deep flavors.
- Step 5: Remove the lid, increase heat to medium-high, and cook uncovered for another 10 minutes until the chili thickens and coats the back of a spoon.
- Step 6: Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro for brightness. Serve hot with optional sour cream and shredded cheddar cheese garnishes.
Frequently asked questions
How long does Underground Shelter Black Bean Chili with Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 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 Underground Shelter 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 olive oil from drying out.
Can I substitute ingredients in Underground Shelter 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 Underground Shelter 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.
What goes well with Underground Shelter Black Bean Chili with Smoked Paprika?
American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
