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Vegetarian Three Bean Chili with Corn and Bell Peppers

Vegetarian three bean chili simmers with corn, tomatoes, and diced bell peppers until thick and hearty. This stovetop recipe brings together black, kidney, and pinto beans with warm spices for a filling dinner.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can (28 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup frozen corn kernels

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 and bell peppers and cook, stirring occasionally, until softened, 6 to 8 minutes.
  3. Stir in the garlic, tomato paste, chili powder, cumin, and oregano and cook for 1 minute, until fragrant.
  4. Add the diced tomatoes, vegetable broth, black beans, kidney beans, pinto beans, salt, and black pepper; bring to a boil over medium-high heat.
  5. Reduce the heat to low and simmer uncovered, stirring occasionally, until the chili thickens, 25 to 30 minutes.
  6. Stir in the corn and simmer until heated through, 5 to 7 minutes.

Notes

For a thicker chili, simmer uncovered until the chili thickens. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, use certified gluten-free vegetable broth.