Fiesta Three Bean Chili
Simple & satisfying Three Bean Chili with fun, fiesta flavors! Savory, warming, and a great vegan weeknight meal.
Servings: 6 large bowls
- 1 onion
- 2 bell peppers (I use green & red)
- 4 cloves garlic (or 1/2 tsp. dried garlic powder)
- 15 oz. can black beans
- 15 oz. can pinto beans
- 15 oz. can kidney beans
- 15 oz. can petite diced tomatoes (or regular diced or fire-roasted)
- 3 cups vegetable broth
- 1 cup organic sweet corn (I use frozen)
- 1 Tbsp. + 1 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. smoked paprika
- Salt to taste
- Avocado, cilantro, green onion, hot sauce, dairy-free sour cream, tortilla crumbles, etc.
In a stockpot over medium-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil saute method. Add a splash more as needed to prevent sticking.)
Meanwhile, dice bell peppers and mince garlic.
When onion is translucent, add bell peppers, garlic, chili powder, cumin, and smoked paprika. Stir and saute for 2 minutes.
Add broth and diced tomatoes with juice.
Rinse and drain beans. Add to stockpot.
Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for about 25 minutes.
Stir in corn during the last 5 minutes of cooking. (If using frozen, no need to thaw first.)
Salt to taste and serve with any desired toppings. (I love avocado + cilantro!)
This recipe is mild as written (if using a mild chili powder). If you prefer it spicy, add fire-roasted tomatoes, a touch of ground chipotle powder (or chipotles in adobo), or simply top with hot sauce before serving.
For a more pronounced tomato flavor, add a couple Tbsp. or up to a 6 oz. can of tomato paste. (This will beautifully thicken the chili as well.)
Also great served with brown rice, quinoa, or baked potatoes!
Calories: 261kcal | Carbohydrates: 50g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Potassium: 1002mg | Fiber: 16g | Sugar: 9g | Vitamin A: 2799IU | Vitamin C: 64mg | Calcium: 137mg | Iron: 6mg