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Vegetarian Three Bean Chili with Sweet Corn

Vegetarian three bean chili with sweet corn simmers on the stovetop until thick and hearty. Kidney, black, and pinto beans make it filling, while sweet corn adds a pop of sweetness.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion large, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 2 cups 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 sweet corn
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven or heavy pot over medium heat, then add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic, chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds, stirring constantly, until fragrant.
  3. Stir in the crushed tomatoes, vegetable broth, kidney beans, black beans, pinto beans, corn, salt, and black pepper.
  4. Bring the chili to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 25 to 30 minutes, stirring occasionally, until thickened.

Notes

For a thicker chili, let it simmer until it reaches your preferred consistency. Refrigerate leftovers for up to 4 days or freeze them; use no-salt-added canned beans and tomatoes for a lower-sodium version.