Vegetarian Three-Bean Chili with Roasted Poblanos and Corn
A hearty, smoky vegetarian chili featuring roasted poblano peppers, three types of beans, and sweet corn simmered in a rich tomato base. This mexican-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium poblano peppers, olive oil, large, diced yellow onion 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
- 3 medium poblano peppers
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 28 oz canned diced tomatoes
- 1 cup cooked or canned, rinsed and drained black beans
- 1 cup cooked or canned, rinsed and drained pinto beans
- 1 cup cooked or canned, rinsed and drained kidney beans
- 1.5 cups fresh corn kernels
- 2 cups vegetable broth
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Roast 3 medium poblano peppers under a broiler or over an open flame, turning often until blackened and blistered, about 10 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and dice.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp smoked paprika. Cook, stirring, for 1 minute until fragrant.
- Step 4: Stir in 28 oz canned diced tomatoes, 2 cups vegetable broth, 1 cup black beans, 1 cup pinto beans, 1 cup kidney beans, 1.5 cups fresh corn kernels, and the diced roasted poblanos. Season with 1.5 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring chili to a simmer, reduce heat to low, and cook uncovered for 30 minutes until flavors meld and chili thickens slightly.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges on the side for squeezing over.
Frequently asked questions
How long does Vegetarian Three-Bean Chili with Roasted Poblanos and Corn take to make?
Total time is about 60 minutes (20 min prep + 40 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 Vegetarian Three-Bean Chili with Roasted Poblanos 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 medium poblano peppers from drying out.
Can I substitute ingredients in Vegetarian Three-Bean Chili with Roasted Poblanos 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 Vegetarian Three-Bean Chili with Roasted Poblanos 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 Vegetarian Three-Bean Chili with Roasted Poblanos 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.
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