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Three Bean Chili in a bowl topped with cilantro and avocado
4.8 from 5 votes

Fiesta Three Bean Chili

Simple & satisfying Three Bean Chili with fun, fiesta flavors! Savory, warming, and a great vegan weeknight meal.
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Chili
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 large bowls

Ingredients

  • 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

Toppings (optional):

  • Avocado, cilantro, green onion, hot sauce, dairy-free sour cream, tortilla crumbles, etc.

Instructions

  • Dice onion.
  • 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!)

Notes

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!

NUTRITION PER SERVING (ESTIMATE)

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