Three-Bean Chili with Smoked Paprika and Sweet Corn
A robust, smoky chili featuring a trio of beans, sweet corn, and aromatic spices for a satisfyingly substantial meal. This southwestern-inspired one pot (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.
Ingredients
- 1 cup pinto beans
- 1 cup black beans
- 1 cup kidney beans
- 4 cups vegetable broth
- 1 large yellow onion
- 3 cloves garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeño
- 2 tbsp smoked paprika
- 1 tsp cumin
- 1 can (15 oz) diced tomatoes
- 1 cup sweet corn
- 2 tbsp tomato paste
Instructions
- 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.
- 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.
- 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.
- Step 4: Simmer uncovered for 15 minutes, stirring occasionally, until flavors meld and chili thickens slightly. Adjust salt and pepper to taste.
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 Sweet Corn take to make?
Total time is about 60 minutes (15 min prep + 45 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 Sweet 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 pinto beans from drying out.
Can I substitute ingredients in Three-Bean Chili with Smoked Paprika and Sweet 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 Sweet 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 Sweet 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
- ★★★★★
As a fan of Southwestern cuisine, I was impressed. The three beans worked perfectly, and it was so easy to make in one pot.
- ★★★★★
This chili was a hit at my family dinner! The smoked paprika gave it such a deep flavor, and the corn made it sweet and perfect.
- ★★★★☆
Loved the smoky flavor, but it was a bit bland for my taste. I added extra cumin next time.
