Three-Bean Chili with Corn

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

A protein-packed chili simmered with three types of beans and sweet corn for balanced flavor. This american-inspired soups (vegetarian) ready in about 35 minutes pairs (15 oz), drained kidney beans, (15 oz), drained black beans, (15 oz), drained pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 2 minced garlic cloves and 1 medium diced bell pepper. Cook for 3 minutes until pepper is tender.
  3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 2 tbsp tomato paste, 1 tsp cumin, and 1 tsp chili powder. Simmer for 2 minutes.
  4. Step 4: Add 1 can (15 oz) drained kidney beans, 1 can (15 oz) drained black beans, 1 can (15 oz) drained pinto beans, 1 cup corn kernels, and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.

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Frequently asked questions

How long does Three-Bean Chili with Corn 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 Three-Bean Chili with Corn?

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 (15 oz), drained kidney beans from drying out.

Can I substitute ingredients in Three-Bean Chili with Corn?

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 Three-Bean Chili with Corn 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.

Is Three-Bean Chili with Corn 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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