Zombie Horde Spiced Black Bean Chili with Smoky Chipotle
A bold and spicy black bean chili with smoky chipotle peppers and warming spices, perfect for fending off hunger like surviving a zombie horde. This Mexican-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs canned black beans, drained and rinsed, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 cups canned black beans, drained and rinsed
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (15 oz) tomato sauce
- 2 cups vegetable broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
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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 medium diced yellow onion and 1 medium diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 2: Add 4 minced garlic cloves, 2 chopped chipotle peppers in adobo sauce, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 2 minutes, stirring constantly until spices release their aroma.
- Step 3: Stir in 3 cups drained black beans, 1 can (15 oz) tomato sauce, and 2 cups vegetable broth. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chili thickens.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro just before serving.
- Step 5: Serve hot with optional toppings like shredded cheese or sour cream to balance the smoky heat.
Frequently asked questions
How long does Zombie Horde Spiced Black Bean Chili with Smoky Chipotle take to make?
Total time is about 50 minutes (10 min prep + 40 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 Zombie Horde Spiced Black Bean Chili with Smoky Chipotle?
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 yellow onion, diced from drying out.
Can I substitute ingredients in Zombie Horde Spiced 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 Zombie Horde Spiced 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 Zombie Horde Spiced 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.
