Introduction

Three-Bean Chili with Corn and Tomatoes is a vibrant, hearty, and deeply satisfying dish that brings together the best of both comfort food and nutritious ingredients. This chili combines three types of beans—black beans, kidney beans, and cannellini or pinto beans—with sweet corn, ripe tomatoes, and aromatic vegetables to create a meal that is as wholesome as it is flavorful. Each spoonful delivers a medley of textures and tastes: creamy beans, tender vegetables, and a subtly sweet crunch from corn, all enveloped in a warm, spiced tomato broth.

What makes this chili truly special is its balance of flavors and simplicity of preparation. The beans provide protein, fiber, and a creamy texture that satisfies the palate, while the corn adds pops of sweetness and a touch of freshness. The diced tomatoes contribute natural acidity, brightening the rich, hearty flavors, and a blend of chili powder, cumin, smoked paprika, and oregano creates a warming, aromatic profile reminiscent of classic Tex-Mex cuisine. The combination of ingredients ensures a dish that is not only comforting but also vibrant, colorful, and visually appealing.

Why I Love This Recipe

I love this recipe because it turns simple pantry ingredients into a vibrant, hearty meal. The combination of black beans, kidney beans, and cannellini or pinto beans creates a satisfying texture and depth of flavor. Sweet corn kernels add a pop of color and a subtle crunch, while diced tomatoes provide natural acidity that brightens the dish. The spices—cumin, chili powder, smoked paprika, and oregano—give the chili a warm, complex flavor that lingers on the palate. Every spoonful is comforting, filling, and utterly delicious.

This is a Must Try Dish

Three-Bean Chili with Corn and Tomatoes is a hearty, flavorful, and nutritious chili that has something for everyone. Its combination of black beans, kidney beans, and cannellini (or pinto) beans provides a creamy, protein-rich base, while sweet corn and ripe tomatoes add brightness, texture, and natural sweetness. Aromatic vegetables like onions, garlic, and bell peppers, paired with chili powder, cumin, smoked paprika, and oregano, create a bold, warming flavor that is irresistible.

This dish is a must-try because it delivers the perfect balance of comfort and nutrition. It’s easy to prepare, uses pantry staples, and is versatile enough to serve as a main course, meal prep option, or even a side for gatherings. The chili is naturally vegetarian (or vegan if you skip toppings like cheese or sour cream) and can be customized with extra vegetables, grains, or spice levels to suit your taste.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6 servings
• Calories per Serving: ~320 kcal
• Course: Main Course
• Cuisine: American / Tex-Mex

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini or pinto beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Cooking Directions

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Sauté for 5–6 minutes until softened and fragrant.
2. Add Beans and Tomatoes:
   Stir in the black beans, kidney beans, cannellini beans, diced tomatoes, and corn. Mix well.
3. Add Spices and Broth:
   Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the vegetable broth and stir to combine.
4. Simmer the Chili:
   Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
5. Adjust Seasoning:
   Taste and adjust salt, pepper, or spices as needed.
6. Serve:
   Ladle chili into bowls and top with your choice of optional toppings. Serve hot.

Step-by-Step Preparation Method

1. Chop onion, garlic, and bell peppers.
2. Heat olive oil in a large pot and sauté aromatics until softened.
3. Add all beans, diced tomatoes, and corn; stir to combine.
4. Mix in spices and pour in vegetable broth.
5. Bring to a boil, then simmer for 20–25 minutes.
6. Adjust seasoning, then serve with toppings.

How to Serve

• Serve hot in bowls with tortilla chips, cornbread, or steamed rice.
• Optional garnishes: shredded cheese, sour cream, diced avocado, fresh cilantro, or lime wedges.
• Great as a main dish or paired with a green salad for a complete meal.

Recipe Tips

• Use fresh or frozen corn: Adds sweetness and texture; canned corn works too.
• Adjust spiciness: Add diced jalapeños or a pinch of cayenne for heat.
• Thickening: For a thicker chili, mash some of the beans against the side of the pot.
• Flavor development: Let the chili sit for 30 minutes before serving; flavors intensify.

Variations

1. Meaty Version: Add ground beef, turkey, or chicken for extra protein.
2. Smoky Chili: Add chipotle peppers in adobo sauce for a smoky kick.
3. Vegetable Boost: Add zucchini, carrots, or sweet potatoes for extra nutrients.
4. Spicy Version: Increase chili powder or add fresh chili peppers.
5. Cheesy Chili: Stir in shredded cheddar or Monterey Jack cheese before serving.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Reheat gently on the stove or microwave, adding a splash of broth if needed.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle for serving
• Knife and cutting board

FAQ

Q1: Can I use canned beans only?
Yes, just rinse and drain them. Reduce cooking time to 20–25 minutes.

Q2: Can I make this chili vegan?
Absolutely! Use vegetable broth and skip any cheese or sour cream toppings.

Q3: Can I add other vegetables?
Yes, bell peppers, zucchini, carrots, and sweet potatoes all work well.

Q4: Can I make this in a slow cooker?
Yes, sauté the aromatics first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q5: How can I make it spicier?
Add fresh chopped chili peppers, cayenne, or extra chili powder.

Conclusion

Three-Bean Chili with Corn and Tomatoes is a hearty, flavorful, and nutritious dish that’s perfect for any occasion. With creamy beans, sweet corn, vibrant tomatoes, and bold spices, it delivers comfort, warmth, and satisfaction in every bite. Easy to make, versatile, and freezer-friendly, this chili is a must-try recipe that will become a staple in your weekly meal rotation.