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Spicy Black Bean & Vegetable Chili Soup (High-Fiber) - Hearty, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add heat and garlic: Stir in jalapeño and garlic. Cook 1 minute until fragrant.
  3. 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.
  4. Build the base: Add black beans, diced tomatoes, vegetable broth, and chipotle with adobo (if using). Stir and bring to a gentle boil.
  5. Simmer: Reduce heat to medium-low. Cover partially and simmer 15 minutes to meld flavors.
  6. Add quick-cooking veggies: Stir in zucchini and corn. Simmer 8–10 minutes more, until tender but not mushy.
  7. 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.
  8. Serve: Ladle into bowls and top with cilantro and your favorite toppings. Adjust heat with more jalapeño or a pinch of cayenne if desired.