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

Units Scale

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

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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