Description

There’s nothing quite like the comfort of a warm bowl of chili on a cool evening. Fire-roasted tomatoes give this chili a smoky depth, while beans and vegetables create a hearty, filling dish that’s perfect for family dinners, casual gatherings, or a cozy night in. Inspired by the flavors of classic chili cook-offs, this recipe elevates the traditional tomato base with fire-roasted goodness, producing a rich, aromatic, and satisfying meal. Every spoonful is layered with flavor, making it a dish you’ll want to share with loved ones and revisit again and again.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 bell peppers, diced
2 cans (14.5 oz each) fire-roasted diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup vegetable or chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon brown sugar
For serving: fresh cilantro, shredded cheddar cheese, sour cream or Greek yogurt, lime wedges, crusty bread or tortilla chips

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Instructions

Prepare the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent. Stir in garlic and cook 1–2 minutes until fragrant.
Add the Bell Peppers
Stir in diced bell peppers and sauté for 3–5 minutes until slightly softened. Keep stirring occasionally to ensure even cooking.
Incorporate the Fire-Roasted Tomatoes
Pour in the fire-roasted tomatoes and tomato sauce. Stir to combine and simmer uncovered for 10 minutes, allowing flavors to meld.
Add the Beans and Broth
Stir in drained black beans, kidney beans, and pinto beans. Add vegetable or chicken broth to reach desired consistency and stir well.
Season the Chili
Add chili powder, smoked paprika, cumin, cayenne pepper, dried oregano, salt, and pepper. Stir to combine. Optional: add brown sugar to balance acidity.
Simmer for Maximum Flavor
Bring chili to a gentle boil, reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally. For deeper flavor, simmer up to 1 hour.
Taste and Adjust
Taste and adjust seasonings as needed. Add extra salt, spices, or a squeeze of lime juice to enhance flavor.
Serve with Toppings
Ladle chili into bowls and garnish with fresh cilantro, shredded cheese, sour cream or Greek yogurt, and lime juice. Serve with crusty bread or tortilla chips.

Notes

Chili tastes better the next day as flavors meld.
Adjust spiciness with cayenne pepper or fresh chili.
Freeze leftovers for up to 3 months.
Add extra vegetables like zucchini, corn, or carrots for variation.

Prep Time: 15 minutes
Cook Time: 1 hour