Smoky Bean and Vegetable Chili with Roasted Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A smoky vegan chili featuring a medley of beans, roasted corn, and bell peppers simmered with smoky spices for a comforting bowl. This mexican-inspired vegan (gluten free) ready in about 60 minutes pairs canned black beans, drained and rinsed, canned kidney beans, drained and rinsed, canned white beans, drained and rinsed 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.

Ingredients

• 1 cup canned black beans, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 28 oz canned diced tomatoes
• 2 cups vegetable broth
• 3 tbsp olive oil
• 2 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Preheat a large dry skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred and smoky. Remove from heat.
2. Step 2: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves, 1 medium diced red bell pepper, and 1 medium diced yellow bell pepper. Cook for 5 more minutes until vegetables soften.
4. Step 4: Stir in 2 tsp chipotle chili powder, 1 tsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
5. Step 5: Add 28 oz canned diced tomatoes, 2 cups vegetable broth, and all the beans: 1 cup black beans, 1 cup kidney beans, and 1 cup white beans. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until chili thickens.
6. Step 6: Stir in the roasted corn and season with salt and black pepper to taste. Garnish with 1/4 cup chopped fresh cilantro before serving.