Spicy Black Bean & Vegetable Chili Soup (High-Fiber) – Hearty, Bright, and Satisfying
This is the kind of soup that makes weeknights easier and tastier. It’s bold, cozy, and loaded with vegetables and black beans for real staying power. You get the comfort of chili with the slurpable ease of soup, all in one pot.
The spice level is easy to adjust, and the ingredients are simple pantry staples. It’s budget-friendly, meal-prep friendly, and the leftovers are even better the next day.
Spicy Black Bean & Vegetable Chili Soup (High-Fiber) - Hearty, Bright, and Satisfying
Ingredients
Method
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Add onion, bell peppers, carrots, and celery.Cook 6–8 minutes, stirring, until softened.
- Add heat and garlic: Stir in jalapeño and garlic. Cook 1 minute until fragrant.
- Toast the spices: Add tomato paste, cumin, chili powder, smoked paprika, oregano, and cinnamon. Cook 1–2 minutes, stirring, to bloom the spices and caramelize the paste.
- Build the base: Add black beans, diced tomatoes, vegetable broth, and chipotle with adobo (if using).Stir and bring to a gentle boil.
- Simmer: Reduce heat to medium-low. Cover partially and simmer 15 minutes to meld flavors.
- Add quick-cooking veggies: Stir in zucchini and corn. Simmer 8–10 minutes more, until tender but not mushy.
- Season and brighten: Add lime juice.Taste and season with salt and black pepper. If you want a thicker texture, mash some beans against the pot with a spoon or blend 1 cup of soup and return it to the pot.
- Serve: Ladle into bowls and top with cilantro and your favorite toppings. Adjust heat with more jalapeño or a pinch of cayenne if desired.
What Makes This Recipe So Good
- High-fiber and filling: Black beans, veggies, and tomatoes team up for a hearty bowl that actually satisfies.
- One-pot convenience: Everything cooks in the same pot, which means less mess and more flavor.
- Flexible heat: Keep it mild or kick it up with jalapeño and chipotle—your call.
- Meal-prep friendly: The flavors deepen over time, so it tastes even better on day two.
- Balanced and bright: Lime and fresh herbs lift the rich, smoky base to keep each spoonful lively.
What You’ll Need
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 jalapeño, minced (seeded for mild, keep seeds for more heat)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth (plus more as needed)
- 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce (optional for smoky heat)
- 1 medium zucchini, diced
- 1 cup corn kernels (frozen or fresh)
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for serving)
- Optional toppings: diced avocado, crushed tortilla chips, sliced green onions, a dollop of Greek yogurt or dairy-free yogurt
Step-by-Step Instructions
- Sauté the aromatics: Heat the oil in a large pot over medium heat. Add onion, bell peppers, carrots, and celery.
Cook 6–8 minutes, stirring, until softened.
- Add heat and garlic: Stir in jalapeño and garlic. Cook 1 minute until fragrant.
- Toast the spices: Add tomato paste, cumin, chili powder, smoked paprika, oregano, and cinnamon. Cook 1–2 minutes, stirring, to bloom the spices and caramelize the paste.
- Build the base: Add black beans, diced tomatoes, vegetable broth, and chipotle with adobo (if using).
Stir and bring to a gentle boil.
- Simmer: Reduce heat to medium-low. Cover partially and simmer 15 minutes to meld flavors.
- Add quick-cooking veggies: Stir in zucchini and corn. Simmer 8–10 minutes more, until tender but not mushy.
- Season and brighten: Add lime juice.
Taste and season with salt and black pepper. If you want a thicker texture, mash some beans against the pot with a spoon or blend 1 cup of soup and return it to the pot.
- Serve: Ladle into bowls and top with cilantro and your favorite toppings. Adjust heat with more jalapeño or a pinch of cayenne if desired.
Storage Instructions
- Refrigerator: Cool completely, then store in airtight containers for up to 4–5 days.
- Freezer: Freeze in portioned containers for up to 3 months.
Leave a little headspace for expansion.
- Reheat: Warm on the stovetop over medium heat or microwave in 60–90 second intervals, stirring between bursts. If it thickens in the fridge, add a splash of broth or water.
Benefits of This Recipe
- High in fiber: Black beans and vegetables support digestion and help keep you full.
- Plant-forward protein: Beans deliver protein without relying on meat.
- Nutrient-dense: A colorful mix of veggies means plenty of vitamins, minerals, and antioxidants.
- Budget-friendly: Canned beans and pantry spices stretch your dollar without sacrificing flavor.
- Heart-healthy fats: A small amount of olive oil adds richness with healthier fats.
Common Mistakes to Avoid
- Skipping the spice bloom: Not toasting the spices with tomato paste leads to a flat flavor. Give them a minute in the pot.
- Overcooking the zucchini: Add it near the end so it stays tender and not mushy.
- Under-seasoning: Taste and adjust salt and acidity.
Lime at the end makes a big difference.
- Too much heat too fast: Start mild and build heat. You can always add more chipotle or jalapeño later.
- Skipping the texture step: Lightly mashing some beans makes the soup feel heartier and more chili-like.
Variations You Can Try
- Sweet potato boost: Add 1 peeled, diced sweet potato with the initial vegetables for extra fiber and natural sweetness.
- Green chili twist: Swap fire-roasted tomatoes for diced tomatoes with green chiles and add a pinch of coriander.
- Protein add-ins: Stir in cooked quinoa or bulgur for more body. For omnivores, add cooked shredded chicken or turkey.
- Smoky depth: Use two chipotles and an extra teaspoon of adobo for bolder smoke.
- Creamy finish: Blend 1–2 cups of the soup and return it to the pot, then stir in a spoonful of Greek yogurt or cashew cream off the heat.
- Greens upgrade: Fold in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking.
FAQ
Can I use dried black beans instead of canned?
Yes.
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Cook 1 to 1 1/2 cups dried black beans until tender before adding to the soup. You’ll need about 3 cups cooked beans. Make sure they’re fully cooked and salted before they go into the pot.
How spicy is this soup?
It’s medium by default.
If you seed the jalapeño and skip the chipotle, it’s mild. If you add the adobo and keep the seeds, it gets nicely spicy.
Can I make it in a slow cooker?
Yes. Sauté the aromatics and spices on the stovetop first for best flavor.
Transfer everything except zucchini and corn to the slow cooker and cook on Low 6–7 hours or High 3–4 hours. Add zucchini and corn in the last 30–45 minutes.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work fine. For extra depth, add an extra pinch of smoked paprika or a splash of balsamic vinegar.
How do I thicken the soup?
Mash some beans in the pot or blend a cup of the soup and stir it back in.
You can also simmer uncovered for a few extra minutes to reduce.
Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free. Just check that your broth and chipotle in adobo are labeled gluten-free.
Can I make it oil-free?
You can sauté the vegetables in a splash of broth instead of oil. Add more as needed to prevent sticking.
Final Thoughts
This Spicy Black Bean & Vegetable Chili Soup is the kind of recipe you’ll keep on repeat: simple to make, big on flavor, and packed with fiber and nutrients.
It’s easy to customize, easy to store, and welcoming to whatever you have on hand. Make a big pot on Sunday, top it how you like, and enjoy hearty, satisfying bowls all week long.
