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Smoky Roasted Chili

This chili features a deep smoky flavor achieved by dry roasting spices and vegetables before simmering. Main ingredients include onions, bell peppers, tomatoes, and a spice blend that is toasted to develop aroma and complexity. The final dish has a thick, hearty texture with a rich, smoky aroma and tender ingredients throughout.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion diced
  • 1 bell pepper red bell pepper diced
  • 2 cloves garlic minced
  • 4 cups diced tomatoes canned or fresh
  • 2 teaspoons cumin seeds whole
  • 1 teaspoon chili powder adjust for heat
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons vegetable oil for roasting and sautéing
  • to taste salt
  • to taste black pepper
  • 1 cup vegetable broth or water

Equipment

  • Large skillet or cast-iron pan
  • Ladle or spoon

Method
 

  1. Heat a dry skillet over high heat and add the cumin seeds, toasting them for about 1 minute until fragrant. Carefully shake the pan to prevent burning, then remove and set aside.
  2. Add the diced onion and bell pepper to the hot skillet with a tablespoon of oil. Sear them over high heat, stirring occasionally, until they develop dark char marks and start to soften—about 5-7 minutes. The aroma should be smoky and the vegetables slightly blackened in spots.
  3. Push the vegetables to one side of the pan and add the minced garlic to the empty space, stirring it into the hot oil. Cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Add the diced tomatoes to the pan, stirring to combine with the charred vegetables. Allow the mixture to simmer and slightly break down, about 5 minutes, releasing a rich, smoky aroma.
  5. Sprinkle in the toasted cumin, chili powder, and smoked paprika, stirring well to coat the vegetables evenly. Toast the spices in the mixture for about 1 minute until their scents are released and the mixture darkens slightly.
  6. Pour in the vegetable broth and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover loosely and cook for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld.
  7. Taste the chili and adjust seasoning with salt and black pepper as needed. If you desire more heat, stir in a pinch of cayenne or chipotle powder now.
  8. Remove from heat once the chili has thickened to your liking and the flavors are well-developed. Ladle into bowls and serve hot, garnished with your favorite toppings if desired.

Notes

For extra smoky flavor, consider adding a dash of chipotle in adobo sauce. This chili pairs beautifully with cornbread or tortilla chips.