Three-Bean Chili with Corn and Chipotle

By · Reviewed by AislePrompt Editorial · ·

Hearty chili featuring kidney beans, cannellini beans, and black beans simmered with corn and smoky chipotle. This american-inspired soups ready in about 50 minutes turns (15 oz) kidney beans, (15 oz) cannellini beans, (15 oz) 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.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse all beans, then combine in a large pot with 1 can diced tomatoes (undrained), 1 cup frozen corn, 1 medium chopped onion, 3 minced garlic cloves, 2 tbsp chipotle in adobo, 1 tsp cumin, and 1 tsp dried oregano.
  2. Step 2: Bring to a gentle simmer over medium heat, stirring occasionally. Cover and reduce heat to low.
  3. Step 3: Simmer uncovered for 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
  4. Step 4: Taste and adjust seasoning with additional chipotle (for heat) or salt as needed. Simmer 5 more minutes.
  5. Step 5: Serve hot with a sprinkle of fresh cilantro if desired.

Equipment for this recipe

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Frequently asked questions

How long does Three-Bean Chili with Corn and Chipotle take to make?

Total time is about 50 minutes (15 min prep + 35 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 and 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 Three-Bean Chili with Corn and 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 Three-Bean Chili with Corn and 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.

What goes well with Three-Bean Chili with Corn and Chipotle?

American soups 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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