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Smoky Chili

This chili is made by simmering a mixture of beans, roasted peppers, and spices to develop a rich, layered flavor. The slow cooking process results in a thick, hearty stew with a smoky aroma and a tender, chunky texture. Brightened with seasonings, it creates a comforting bowl with depth and complexity.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried pinto beans soaked overnight
  • 1 large red bell pepper roasted and peeled
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 4 cups vegetable stock
  • 1 can (15 oz) cooked black beans drained and rinsed
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Slotted spoon

Method
 

  1. Heat olive oil in a heavy-bottomed pot over medium heat and add chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes, with the onions softening and the garlic releasing aroma.
  2. Add ground cumin and smoked paprika to the pot, stirring for about 30 seconds until the spices bloom, filling the kitchen with warm, smoky scents.
  3. Chop the roasted red bell pepper into small pieces and add them to the pot. Cook for another 3-4 minutes, allowing the peppers to soften and mingle with the spices.
  4. Pour in the fire-roasted diced tomatoes and vegetable stock, bringing the mixture to a gentle simmer. Let it cook uncovered for 20 minutes so the flavors meld and the broth reduces slightly.
  5. Meanwhile, rinse soaked dried beans and add them to the pot. Stir well, then reduce the heat to low. Cover partially and let everything simmer gently for 30-40 minutes until the beans are tender and the chili thickens, stirring occasionally to prevent sticking.
  6. Add the drained black beans to the chili, stirring to combine. Let it simmer uncovered for an additional 10 minutes so the flavors intensify and the beans warm through.
  7. Taste the chili and adjust salt and pepper as needed. If the chili is too watery, simmer a few more minutes uncovered to thicken. Alternatively, add a pinch of smoked paprika for extra smoky depth.
  8. Once the chili has a thick, hearty consistency and the flavors are well blended, remove from heat. Serve hot, garnished with your favorite toppings like chopped cilantro or shredded cheese if desired.

Notes

For an extra smoky flavor, roast the peppers over open flame or broiler until charred before peeling.