The pot starts with a mound of diced onion, peppers, and carrots, and they soften into the kind of savory base that makes a vegetable chili feel substantial. I like watching the colors shift as the vegetables cook; it’s a good reminder that this isn’t just beans in tomato broth. Rainbow Veggie Chili with Three Beans and Zucchini makes a generous, one-pot batch for eight, with enough variety in the bowl to keep every spoonful interesting.
The mix of kidney, black, and pinto beans gives the chili plenty of heft, while the zucchini and frozen corn bring a softer, sweeter contrast. The spice blend stays familiar—chili powder, cumin, smoked paprika, and oregano—so the pot tastes like chili without relying on meat or a long cook. It’s a steady stovetop recipe, and the finished chili should be thick enough to ladle without feeling like soup.
Kitchen Note
I cut the onion, peppers, carrots, and zucchini into pieces that are close in size. They won’t all soften at exactly the same rate, but even pieces help the vegetables cook more consistently and make the chili easier to eat by the spoonful.
Save Rainbow Veggie Chili with Three Beans and Zucchini for a hearty meatless pot that serves eight, with colorful vegetables and three kinds of beans.
Why Low-Sodium Broth Matters More in a Three-Bean Chili
Three cans of beans, diced tomatoes, and broth all bring their own seasoning to the pot. Low-sodium vegetable broth gives you room to taste the combined chili without the liquid pushing it toward overly salty. That matters here because the recipe also includes kosher salt, and canned ingredients can vary from brand to brand.
Drain and rinse the beans before they go in. It clears away the canning liquid, which can taste starchy or salty, and lets the chili’s tomato and spice base come through more cleanly. I wouldn’t swap in regular-sodium broth without thinking about the total salt in the pot; the low-sodium version is a deliberate choice that keeps the finished seasoning balanced.
What the Peppers, Tomato Paste, and Bean Mix Bring to This Pot
- Red and yellow bell peppers — Both add sweetness and color, and either color can stand in for the other if you’re short one. The bowl will look a little different, but the pepper’s job in the chili stays the same.
- Carrots and zucchini — Carrots bring a firm, sweet bite; zucchini softens as the chili simmers and gives the vegetable mix a gentler texture. Choose zucchini that feels firm, and dice it rather than leaving large pieces that take longer to become tender.
- Garlic and dried spices — Fresh garlic gives the pot a brighter aroma than jarred minced garlic. Fresh, fragrant chili powder, cumin, smoked paprika, and oregano matter more than choosing a premium brand; spices that have been open for a long time lose their aroma. Regular paprika can replace smoked paprika, but the chili will lose some of its smoky character.
- Tomato paste and diced tomatoes — Tomato paste adds concentrated tomato flavor, while canned diced tomatoes provide the main tomato pieces and their juices. A standard can of paste works well; there’s no need for a specialty tomato product.
- Kidney, black, and pinto beans — The different beans make the spoonfuls less uniform than a pot with just one variety. Canned beans are a practical choice for this cooking time; if you’re missing one type, another of the listed beans can take its place, though the mix will taste and feel a little different.
- Frozen corn — Frozen kernels are ready to go straight into the pot and add a sweet pop among the beans and vegetables. Keep a bag in the freezer and measure what you need; there’s no thawing step.
How to Build the Chili Without Overcooking the Vegetables
Soften the Onion, Peppers, and Carrots
Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the diced onion, red and yellow bell peppers, and carrots. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened. They should lose their raw, firm feel, but they don’t need to brown. If the pot looks dry before they soften, lower the heat slightly so they can cook gently in the oil.
Wake Up the Garlic and Spices
Stir in the zucchini, minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for 1 minute, stirring, until the garlic and spices smell fragrant. Keep the mixture moving so the garlic doesn’t sit against the hot pot and scorch. The zucchini won’t be tender yet; it finishes cooking during the simmer.
Bring the Beans and Tomatoes to a Boil
Stir in the tomato paste, diced tomatoes, vegetable broth, drained and rinsed kidney beans, black beans, pinto beans, and frozen corn. Break up any concentrated streaks of tomato paste as you stir, then bring the mixture to a boil over medium-high heat. The pot will look quite full, so use a long spoon and stir from the bottom. Once it reaches a boil, turn the heat down to low.
Simmer Until the Zucchini Is Tender
Simmer the chili uncovered on low for 15 minutes, stirring occasionally. Continue simmering uncovered for 10 to 12 minutes more, until the zucchini is tender and the chili has thickened. Keep the heat low enough for a steady simmer rather than a hard boil, which can break up the vegetables and beans. The finished pot should look cohesive, with the broth no longer thin around the edges.
Three Easy Ways to Adapt This Three-Bean Chili
Make the chili milder
Use 1 tablespoon of chili powder instead of 2 tablespoons, keeping the cumin, smoked paprika, and oregano the same. You’ll still get a chili-like warmth, with less heat from the chili powder.
Go heavier on black beans
Replace the pinto beans with another can of black beans. You’ll keep the same overall bean quantity, but the pot will have a more uniform, softer bean texture and less of the contrast from pinto beans.
Keep it gluten-free
Use certified gluten-free low-sodium vegetable broth in place of the broth, and choose gluten-free-labeled canned tomatoes, beans, corn, and seasonings. The chili’s texture and cooking method stay the same.
Storage and Reheating
- Refrigerator: Store in a covered container for 3 to 4 days. The beans may absorb some broth, so the chili will thicken as it sits.
- Freezer: Freeze in airtight containers for up to 3 months for best quality. Leave a little room at the top for expansion and thaw in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop, stirring now and then until hot throughout. If it has thickened too much, stir in a splash of low-sodium vegetable broth; avoid a hard boil, which can break up the beans.
Questions That Come Up While Making This Chili
Rainbow Veggie Chili with Three Beans and Zucchini
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium heat.
- Add the onion, bell peppers, and carrots and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the zucchini, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Cook for 1 minute, until fragrant.
- Stir in the tomato paste, diced tomatoes, vegetable broth, kidney beans, black beans, pinto beans, and corn.
- Bring the chili to a boil over medium-high heat.
- Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- Simmer uncovered for 10 to 12 minutes more, until the zucchini is tender and the chili has thickened.