Three-Bean Chili with Smoky Paprika
A hearty, slow-simmered chili packed with kidney beans, black beans, and pinto beans, deepened with smoked paprika and cumin. This mexican-inspired one pot (vegetarian) ready in about 45 minutes pairs (15 oz) kidney beans, (15 oz) black beans, (15 oz) pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) pinto beans
- 1 can (14.5 oz) diced tomatoes
- 1 onion
- 1 bell pepper
- 3 garlic cloves
- 1 tsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp chili powder
Instructions
- Step 1: Finely chop 1 diced onion, 1 diced bell pepper, and 3 minced garlic cloves. Heat 1 tbsp olive oil in a large pot over medium heat, then sauté vegetables for 5 minutes until softened and aromatic.
- Step 2: Add 1 tsp cumin, 1 tbsp smoked paprika, and 1/2 tsp chili powder to the pot, stirring constantly for 1 minute until fragrant. Pour in 1 can (14.5 oz) diced tomatoes, then add 1 can each kidney beans, black beans, and pinto beans (drained and rinsed).
- Step 3: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until flavors meld and the chili thickens slightly. Adjust seasoning with salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Chili with Smoky Paprika take to make?
Total time is about 45 minutes (15 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 Smoky 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 (15 oz) kidney beans from drying out.
Can I substitute ingredients in Three-Bean Chili with Smoky 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 Smoky 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 Smoky 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better one pot dishes though.
