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Rainbow Veggie Chili with Three Beans and Zucchini

Three bean vegetable chili simmers with zucchini, colorful peppers, carrots, and corn for a hearty, chunky one-pot meal. A 6-quart Dutch oven brings the vegetables and beans together in a gently spiced tomato broth.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 carrots medium, diced
  • 1 zucchini medium, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp tomato paste
  • 2 can (14.5 oz) diced tomatoes
  • 3 cups low-sodium vegetable broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup frozen corn

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, bell peppers, and carrots and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the zucchini, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  4. Cook for 1 minute, until fragrant.
  5. Stir in the tomato paste, diced tomatoes, vegetable broth, kidney beans, black beans, pinto beans, and corn.
  6. Bring the chili to a boil over medium-high heat.
  7. Reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  8. Simmer uncovered for 10 to 12 minutes more, until the zucchini is tender and the chili has thickened.

Notes

For tender zucchini, avoid extending the final simmer beyond the time needed for it to become tender. Refrigerate leftovers for up to 4 days; freezer-friendly. For a lower-sodium version, use no-salt-added canned beans and tomatoes.