Smoky Three-Bean Chili with Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered chili featuring three types of beans and smoky paprika, simmered to meld flavors and create a hearty, comforting dish. This american-inspired one pot ready in about 35 minutes pairs black beans, kidney beans, pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened, then stir in 2 minced garlic cloves and 1 diced bell pepper, cooking for 3 minutes until the pepper is tender.
  2. Step 2: Add 15 oz diced tomatoes, 1 cup vegetable broth, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne pepper. Bring to a simmer.
  3. Step 3: Stir in 15 oz rinsed black beans, 15 oz rinsed kidney beans, 15 oz rinsed pinto beans, and 1/4 cup corn kernels. Simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens and flavors meld.
  4. Step 4: Season with salt and pepper to taste. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Smoky Three-Bean Chili with Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

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

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 Smoky Three-Bean Chili with Paprika for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Smoky Three-Bean Chili with Paprika?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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