Three-Bean Chili with Smoked Paprika and Corn
A hearty, smoky chili featuring three beans, sweet corn, and a hint of heat from smoked paprika. This american-inspired one pot (vegetarian) ready in about 50 minutes pairs kidney beans, black beans, cannellini beans 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 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.
Ingredients
- 1 can kidney beans
- 1 can black beans
- 1 can cannellini beans
- 14 oz can diced tomatoes
- 1 cup corn
- 1.5 tsp smoked paprika
- 1 medium chopped onion
- 1/2 cup diced carrot
- 2 cups chicken broth
- 1 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Step 1: Heat a large pot over medium heat. Add 1/2 cup diced carrot and 1 chopped onion, sautéing for 5 minutes until softened and translucent.
- Step 2: Stir in 1.5 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
- Step 3: Add 1 can each kidney beans, black beans, and cannellini beans (rinsed), 14 oz diced tomatoes, 2 cups chicken broth, and 1 cup corn. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Chili with Smoked Paprika and Corn 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 Smoked Paprika and 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 kidney beans from drying out.
Can I substitute ingredients in Three-Bean Chili with Smoked Paprika and 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 Smoked Paprika and Corn 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 Smoked Paprika and 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.
What others are saying
- ★★★★★
This chili was a hit at my potluck! The smoked paprika gave it such a deep flavor, and the corn added a nice sweetness. Will make again.
- ★★★★★
Loved the simplicity of this one-pot meal. The beans were perfectly cooked and the smoky note was amazing. My family asked for seconds!
- ★★★★☆
Tasty chili, but it was slightly bland for my taste. I'd add more smoked paprika next time. Took a bit longer than expected, but worth it.
