Overhead shot of a bowl of hearty three-bean veggie chili topped with sour cream, shredded cheese, scallions, and tortilla chips

Hearty Three-Bean Veggie Chili

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Overhead shot of a bowl of hearty three-bean veggie chili topped with sour cream, shredded cheese, scallions, and tortilla chips

Hearty Three-Bean Veggie Chili

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A thick, smoky three-bean chili loaded with black beans, kidney beans and pinto beans, simmered with peppers, tomatoes and warm spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • 28 oz crushed tomatoes 1 can
  • 15 oz black beans 1 can, drained and rinsed
  • 15 oz kidney beans 1 can, drained and rinsed
  • 15 oz pinto beans 1 can, drained and rinsed
  • 1 cup vegetable broth
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tablespoon lime juice
  • salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers; cook 5-6 minutes until softened.
  2. Add garlic, chili powder, cumin, smoked paprika, oregano and cayenne; cook 1 minute until fragrant.
  3. Stir in crushed tomatoes, black beans, kidney beans, pinto beans and vegetable broth.
  4. Bring to a simmer, then reduce heat to low and cook uncovered 30-35 minutes, stirring occasionally, until thickened.
  5. Stir in corn and cook 5 more minutes.
  6. Remove from heat, stir in lime juice, and season with salt and pepper to taste.
  7. Serve hot with desired toppings such as shredded cheese, sour cream, avocado or cilantro.

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