Vegetarian Three-Bean Chili with Roasted Poblanos and Corn

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 recipe, ready in about 60 minutes, pairs poblano peppers, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Bring chili to a simmer, reduce heat to low, and cook uncovered for 30 minutes until flavors meld and chili thickens slightly.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges on the side for squeezing over.