Three-Bean Chili with Smoked Paprika and Sweet Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A robust, smoky chili featuring a trio of beans, sweet corn, and aromatic spices for a satisfyingly substantial meal. This Southwestern-inspired one-pot recipe (vegetarian), ready in about 60 minutes, pairs pinto beans, black beans, kidney 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.

Prep: 15 min Cook: 45 min Serves 6 Southwestern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 1 cup rinsed pinto beans, 1 cup rinsed black beans, 1 cup rinsed kidney beans, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  2. Step 2: Heat 1 tablespoon oil in a skillet over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 1 diced green bell pepper, 1 diced red bell pepper, and 1 minced jalapeño, cooking for 5 minutes until softened.
  3. Step 3: Stir the vegetable mixture into the bean pot, then add 2 tablespoons smoked paprika, 1 teaspoon cumin, 1 can diced tomatoes, 1 cup sweet corn, and 2 tablespoons tomato paste.
  4. Step 4: Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and chili thickens slightly. Adjust salt and pepper to taste.

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