Vegetarian Three Bean Chili with Corn and Bell Peppers

The onion and bell peppers start out firm in the Dutch oven, then soften and turn sweet around the edges. I like building this vegetarian three bean chili in layers:…

By Willow • October 25, 2026 • Reading time: 8 min

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The onion and bell peppers start out firm in the Dutch oven, then soften and turn sweet around the edges. I like building this vegetarian three bean chili in layers: the vegetables get a head start, and the beans go in once the tomato base is ready to simmer.

As it cooks, the diced tomatoes settle around the beans and peppers, while the broth loosens the pot just enough for everything to mingle. The three kinds of beans give each spoonful a slightly different bite, and the corn brings a pop of sweetness at the finish. It’s a hearty pot with a thick, spoon-coating base and plenty of color.

Vegetarian Three Bean Chili with Corn and Bell Peppers, hearty and colorful

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Kitchen Note

I drain and rinse all three cans before I heat the oil. Once the vegetables are soft, the rest of the pot comes together quickly, and rinsing away the packing liquid keeps it from muddying the tomato base.

Save this vegetarian three bean chili for a cozy dinner—three kinds of beans, tender peppers, and sweet corn in a thick tomato base.

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Why Canned Beans Need a Simmer, Not a Long Cook

Canned beans are already cooked, so the simmer here isn’t meant to soften them from scratch. It gives the tomato base time to thicken around them and lets the seasonings mingle through the pot. That’s why the beans go in with the tomatoes and broth rather than being treated as a separate, slow-cooking ingredient.

The chili should reduce uncovered, where steam can escape instead of collecting under a lid and falling back into the pot. Keep the heat low once it reaches a boil; a rolling boil can rough up the beans before the sauce has had time to thicken. Stir now and then, especially across the bottom of the Dutch oven, and let the tomato mixture do the work. The goal is a cohesive chili, not beans cooked down until they disappear.

What Each Bean and Pepper Brings to This Chili

Vegetarian Three Bean Chili with Corn and Bell Peppers, cozy and colorful

Black, kidney, and pinto beans — Their different textures keep the chili from feeling uniform. Black beans tend to stay distinct, kidney beans bring a firmer bite, and pinto beans soften into the sauce. If one variety is missing, replace that can with one of the other bean varieties already in the pot; the texture will shift, but the chili still works.
Red and green bell peppers — Red pepper brings a sweeter note, while green tastes more vegetal. Choose peppers that feel firm; the less expensive ones are fine here because they’re diced and cooked until softened. Seed them and cut the pieces evenly so they soften at a similar pace.
Diced tomatoes and vegetable broth — Canned diced tomatoes are a practical choice and their size gives the chili little tomato pieces throughout. A standard can works well; there’s no need for premium tomatoes. Vegetable broth gives the liquid more savory character than water, while the tomato paste helps make the base taste concentrated rather than thin.
Tomato paste and dried spices — Tomato paste adds depth, and chili powder, cumin, and oregano give the pot its familiar chili flavor. Fresh, fragrant spices make a noticeable difference; if the jars have been open for years, the result may taste muted. There isn’t a close pantry substitute for tomato paste, so leaving it out means a less concentrated base.
Frozen corn — Frozen kernels are easy to keep on hand and bring sweetness and a little pop against the soft beans. Use kernels rather than creamed corn, which would change the consistency. There’s no need to buy a premium brand for this pot.

The Four Stages That Build a Thick, Balanced Pot

Soften the onion and peppers first

Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the diced onion and both bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until they’ve softened. You’re looking for tender pieces, not browned edges; if the vegetables start catching, lower the heat rather than letting the bottom scorch. This gives the aromatics time to mellow before the tomatoes go in.

Wake up the tomato paste and spices

Stir in the minced garlic, tomato paste, chili powder, cumin, and oregano. Cook for 1 minute, moving the mixture around so the garlic and spices don’t sit in one hot spot. The aroma should turn fragrant, and the paste will coat the vegetables. Don’t let the garlic brown, which can make its flavor harsh.

Bring the beans into the tomato base

Add the diced tomatoes, vegetable broth, drained and rinsed beans, kosher salt, and black pepper. Bring the pot to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens. If it still looks loose at the end of that window, use the appearance of the sauce as your guide and give it a little more time at a gentle simmer.

Stir in the corn at the finish

Add the frozen corn kernels and simmer for 5 to 7 minutes, until heated through. Stir gently so the beans stay mostly intact as you distribute the corn. The kernels should be hot and bright against the tomato-colored chili. Take the pot off the heat when the corn is warmed through rather than letting it simmer on indefinitely.

Three Simple Ways to Adapt This Bean-and-Pepper Chili

Make it sweeter with all-red peppers

Use a second red bell pepper in place of the green one. The chili will taste a little sweeter and less vegetal, while the amount of pepper stays the same.

Turn up the chili flavor

Choose a hotter style of chili powder instead of a mild one, keeping the same amount. The pot will have more heat without changing its texture; chili powder brands vary, so choose a level you already enjoy.

Keep it gluten-free

Use gluten-free vegetable broth in place of the regular vegetable broth, keeping the same amount. It keeps the chili vegetarian and gives you the same tomato-forward texture.

Storage and Reheating

Refrigerator: Store in a covered container for 3 to 4 days. The beans may soften a little more as they sit.
Freezer: Freeze in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until the chili reaches 165°F. Avoid a hard boil, which can break up the beans.

Questions That Come Up When Making Three Bean Chili

Can I use dried beans instead of canned beans?+

Not without changing the preparation. Dried beans need soaking and a longer cooking time than this chili provides, so cook them separately until tender before using them here.

Can I use fresh corn instead of frozen?+

Yes. Use the same amount of kernels cut from the cob and add them at the same point in the cooking. Simmer until they’re heated through and tender.

Can I replace the vegetable broth with water?+

You can use the same amount of water, but the chili will have a less savory base. Vegetable broth adds flavor to the liquid, so water makes the finished pot taste a little plainer.

How do I keep the beans from breaking apart?+

Keep the simmer gentle and stir with a light hand rather than vigorously scraping through the pot. A few split beans are normal and help thicken the sauce, but a hard boil or forceful stirring can leave more of them broken.

Can I use low-sodium canned beans?+

Yes, low-sodium canned beans work in this chili. The finished pot may taste less seasoned than it would with regular canned beans, since the measured kosher salt stays the same.