Creamy Three-Bean Chili with Smoky Chipotle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian chili packed with kidney beans, cannellini beans, and black beans, simmered with smoky chipotle for depth and a touch of sweetness from roasted corn. This mexican-inspired soups (vegetarian) ready in about 45 minutes turns (15 oz), drained kidney beans, (15 oz), drained cannellini beans, (15 oz), drained black beans into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 15 min Cook: 30 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large pot over medium heat and add onion, garlic, and bell pepper. Cook for 5 minutes until softened and onions are translucent, stirring frequently.
  2. Step 2: Stir in minced chipotle peppers, cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant, then add diced tomatoes and chicken broth.
  3. Step 3: Bring to a gentle simmer, then stir in drained kidney beans, cannellini beans, black beans, and frozen corn. Add 1/2 tsp salt and 1/8 tsp pepper.
  4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
  5. Step 5: Uncover and simmer for 5 more minutes to thicken the chili slightly. Taste and adjust seasoning with additional salt, pepper, or a splash of lime juice for brightness.
  6. Step 6: Serve hot with a dollop of plain yogurt and fresh cilantro for garnish.

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Frequently asked questions

How long does Creamy Three-Bean Chili with Smoky Chipotle take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Three-Bean Chili with Smoky Chipotle?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Creamy Three-Bean Chili with Smoky Chipotle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Three-Bean Chili with Smoky Chipotle for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Three-Bean Chili with Smoky Chipotle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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