Three-Bean Chili with Corn and Smoked Paprika

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

A hearty, smoky chili with three bean varieties and sweet corn, simmered to deep flavor. This american-inspired soups (vegetarian) ready in about 50 minutes pairs kidney beans, pinto beans, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 30 min Serves 6 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 can kidney beans, 1 can pinto beans, and 1 can black beans. Heat 1 tbsp vegetable oil in a large pot over medium, add 1 cup diced onion and cook 5 minutes until soft.
  2. Step 2: Add 3 minced garlic cloves and 2 tsp smoked paprika to onion, stirring for 1 minute until fragrant. Pour in 1 can diced tomatoes (with juice) and 2 cups chicken broth, scraping up any browned bits.
  3. Step 3: Add rinsed beans, 1.5 cups corn kernels, and bring to a gentle simmer. Cover and cook 20 minutes, stirring occasionally, until flavors meld and chili thickens slightly.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Smoked 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 kidney beans from drying out.

Can I substitute ingredients in Three-Bean Chili with Corn and Smoked 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 Three-Bean Chili with Corn and Smoked Paprika 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.

Is Three-Bean Chili with Corn and Smoked Paprika 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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