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Three-Bean Vegetarian Chili
A 65-minute American dinner for 4 — 420 calories per serving.
per serving, estimated
A hearty, smoky vegetarian chili packed with black beans, kidney beans, and pinto beans, simmered with fire-roasted tomatoes, chipotle, and warming spices.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 2 tablespoons olive oil
- 1 yellow onion (medium, diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 4 garlic cloves (minced)
- 2 chipotle peppers in adobo sauce (minced, plus 1 tablespoon adobo sauce)
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- 28 ounces fire-roasted crushed tomatoes (one 28 oz can)
- 1½ cups vegetable broth
- 15 ounces black beans (one 15 oz can, drained and rinsed)
- 15 ounces dark red kidney beans (one 15 oz can, drained and rinsed)
- 15 ounces pinto beans (one 15 oz can, drained and rinsed)
- 1 cup frozen corn kernels
- 2 tablespoons lime juice (freshly squeezed)
- ¼ cup fresh cilantro (roughly chopped, for garnish)
- ½ cup Sour cream (for serving) — optional
- 1 cup shredded sharp cheddar cheese (for serving) — optional
- 3 sliced scallions (for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion, dice the green and red bell peppers, and mince the 4 garlic cloves. 8 min
- Mince 2 chipotle peppers in adobo and measure out 1 tablespoon of the adobo sauce from the can. 3 min
- Drain and rinse the black beans, kidney beans, and pinto beans; measure 1½ cups vegetable broth and 1 cup frozen corn. 4 min
- Measure out 2 tablespoons chili powder, 1½ teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ¼ teaspoon cayenne, 1½ teaspoons kosher salt, and ½ teaspoon black pepper into a small bowl. 3 min
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and both bell peppers and sauté, stirring frequently, for 6 minutes until softened and lightly browned at the edges. 6 min
- Timing-sensitive step. Add the minced garlic and minced chipotle peppers with the 1 tablespoon adobo sauce and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Add the spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper) and stir into the vegetables for 1 minute to toast the spices.
- Pour in the 28 oz can of fire-roasted crushed tomatoes and 1½ cups vegetable broth, then add all three cans of drained beans and stir to combine. 3 min
- Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally, until thickened. 25 min
- Stir in 1 cup frozen corn and simmer for 5 more minutes until the corn is heated through and the chili has reached your desired consistency. 5 min
- Remove from heat and stir in 2 tablespoons fresh lime juice; taste and adjust salt if needed. 2 min
- Ladle into bowls and top with ¼ cup roughly chopped fresh cilantro, and optionally sour cream, shredded sharp cheddar, and sliced scallions. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.