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Three-Bean Chili with Corn and Tomatoes

Elina James
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.
  • Add Beans and Tomatoes: Stir in the black beans, kidney beans, cannellini beans, diced tomatoes, and corn. Mix well.
  • Add Spices and Broth: Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Pour in the vegetable broth and stir to combine.
  • 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.
  • Adjust Seasoning: Taste and adjust salt, pepper, or spices as needed.
  • Serve: Ladle chili into bowls and top with your choice of optional toppings. Serve hot.