One-Pot Chili with Mixed Beans

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty and nutritious one-pot chili combining a medley of beans and spices. This American-inspired one-pot recipe (vegetarian, gluten free), ready in about 50 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 40 min Serves 6 American cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3 cloves, minced garlic cloves
2 tsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
28 oz (1 can) canned diced tomatoes
15 oz, drained and rinsed canned kidney beans
15 oz, drained and rinsed canned black beans
15 oz, drained and rinsed canned pinto beans
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute until spices bloom.
Step 3: Pour in 28 oz canned diced tomatoes with juices, 15 oz each of drained and rinsed kidney beans, black beans, and pinto beans, plus 2 cups vegetable broth. Stir to combine.
Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes until the chili thickens and flavors meld.
Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve hot with lime wedges.