Three-Bean Chili with Tomato and Smoked Paprika

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

A hearty, slow-simmered chili blending black, kidney, and pinto beans with tomatoes and smoky paprika for rich, complex flavor. This american-inspired soups ready in about 45 minutes pairs (14.5 oz) can Diced tomatoes, diced Onion, minced Garlic 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: 20 min Cook: 25 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1/2 cup diced onion and cook for 3-4 minutes until softened and translucent.
  2. Step 2: Add 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp chili powder, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 (14.5 oz) can diced tomatoes (with juice), 2 tbsp tomato paste, 1 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
  4. Step 4: Add 1 (15 oz) can drained black beans, 1 (15 oz) can drained kidney beans, and 1 (15 oz) can drained pinto beans. Simmer uncovered for 20-25 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.

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Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 Tomato 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 (14.5 oz) can diced tomatoes from drying out.

Can I substitute ingredients in Three-Bean Chili with Tomato 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 Tomato 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.

What goes well with Three-Bean Chili with Tomato and Smoked Paprika?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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