A bold and satisfying chili made with a medley of kidney, black, and pinto beans, combined with sweet corn, tomatoes, and warm spices. This wholesome, plant-based dish is perfect for chilly evenings, easy weeknight dinners, or feeding a crowd. Whether served on its own or over rice, it’s a comforting classic with vibrant flavor and hearty texture.
Why You’ll Love This Recipe
- Rich and flavorful: Packed with spices and savory depth.
- Protein-packed: Three types of beans provide plant-based protein and fiber.
- Customizable heat: Adjust the chili powder to your spice preference.
- One-pot simplicity: Minimal cleanup, maximum satisfaction.
- Meal prep friendly: Stores well and tastes even better the next day.
- Naturally vegan and gluten-free: Inclusive for various dietary needs.
- Inexpensive ingredients: Uses pantry staples and budget-friendly produce.
- Perfect for batch cooking: Easily doubled or tripled for meal planning.
- Versatile servings: Great alone, with rice, or as a topping for nachos and baked potatoes.
- Kid-approved: Mild yet flavorful, with beans and corn kids enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- large onion, chopped
- garlic cloves, minced
- bell pepper, diced
- canned kidney beans, drained and rinsed
- canned black beans, drained and rinsed
- canned pinto beans, drained and rinsed
- corn kernels (fresh or frozen)
- canned diced tomatoes
- tomato paste
- ground cumin
- chili powder
- smoked paprika
- salt and black pepper to taste
- vegetable broth or water
- fresh herbs like chives or cilantro for garnish
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and diced bell pepper. Cook for another 2 minutes until fragrant and slightly softened.
- Add the kidney beans, black beans, pinto beans, corn, diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Season with salt and black pepper. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh herbs. Optional pairings include rice, crusty bread, or tortilla chips.
Servings and timing
Servings: 6
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Add grains: Stir in cooked quinoa or bulgur for added texture.
- Spicy kick: Include chopped jalapeños or a dash of hot sauce.
- Different beans: Use white beans or chickpeas for variety.
- Smoky flavor: Add chipotle peppers in adobo sauce.
- Vegetable boost: Add chopped zucchini, carrots, or spinach.
- Top with extras: Serve with avocado, vegan sour cream, or shredded cheese.
Storage/Reheating
Storage: Store cooled chili in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in individual or family-sized portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until thoroughly heated.
FAQs
Can I use dry beans instead of canned?
Yes, soak and cook dry beans in advance. Use about 1½ cups cooked beans per can.
Is this chili spicy?
The recipe is mildly spiced. Adjust the chili powder or add fresh chili to your desired heat level.
Can I make this in a slow cooker?
Yes, combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.
What can I serve with this chili?
Rice, tortilla chips, cornbread, baked potatoes, or over nachos are all excellent pairings.
Can I add meat to this recipe?
Yes, ground beef or turkey can be browned with the onions before adding the other ingredients.
How do I thicken the chili?
Simmer uncovered until thickened, or mash some of the beans to release their starch.
Can I omit the corn?
Yes, simply leave it out or substitute with another vegetable like bell pepper or zucchini.
Is this suitable for freezing?
Absolutely. It freezes and reheats well, making it ideal for batch cooking.
How long does this chili last in the fridge?
Up to 5 days when stored in an airtight container.
Can I make this ahead for a party?
Yes, it can be made a day in advance and reheated. The flavors improve overnight.
Conclusion
Hearty Three-Bean Chili with Corn is a satisfying, nourishing dish that’s perfect for any time you crave comfort food with minimal effort. With its robust flavors, wholesome ingredients, and simple preparation, this chili is sure to become a favorite in your kitchen. Whether you’re feeding a family, planning a gathering, or stocking your freezer, this recipe offers warmth, taste, and versatility in every bowl.
Print
Hearty Three-Bean Chili with Corn
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegan
Description
A bold and satisfying chili made with a medley of beans, sweet corn, and tomatoes simmered in savory spices. Perfect for chilly nights, meal prep, or feeding a hungry crowd—served solo or over rice.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 (15 oz) cans diced tomatoes
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 cups vegetable broth or water
- Fresh herbs like chives or cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and bell pepper; cook for another 2 minutes.
- Add all three beans, corn, diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes uncovered, stirring occasionally, until thickened.
- Season with salt and pepper. Adjust spices to taste.
- Garnish with fresh herbs and serve hot, with rice, crusty bread, or tortilla chips.
Notes
- Can be made ahead and stored in the fridge for up to 5 days.
- Freezes well for up to 3 months.
- Top with avocado, vegan cheese, or sour cream for extra flavor.
- Adjust spice level by adding more chili powder or a dash of cayenne.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
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