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International · Tex-Mex

Three-Bean Vegetable Chili

Vegetarian

A thick, smoky chili of kidney, black and pinto beans with peppers, sweetcorn and tomatoes, warmly spiced with cumin, paprika and chilli.

Three-Bean Vegetable Chili is an International stew, ready in about 55 minutes and made with chili powder (blend), kidney beans (canned) and black beans (cooked or canned). It serves 6 and is rated easy to cook.

Start cooking
Top view of vegan black bean and corn chili with rice and spices on a wooden table.
Photo: Nic Wood / Pexels · Pexels License
Prep
15 min
Cook
40 min
Total
55 min
Serves
6
Level
Easy
Calories
266

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Heat the oil in a large heavy pot over medium heat. Cook the onion (opens in a new tab) and peppers until soft, about 8 minutes, then add the garlic (opens in a new tab) for 1 minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Stir in the chili powder (opens in a new tab), cumin (opens in a new tab), paprika (opens in a new tab), oregano (opens in a new tab) and tomato paste (opens in a new tab) and cook for 1–2 minutes until fragrant and darkened.

    • 2 min
    • medium heat

  3. Step 3

    Add the tomatoes, all the beans, the corn (opens in a new tab), stock and salt. Bring to the boil, then simmer partly covered, stirring now and then, until thick, about 30 minutes.

    • 30 min
    • medium-low heat

  4. Step 4

    Stir in the lime juice (opens in a new tab), taste for seasoning and serve topped with coriander and sour cream (opens in a new tab).

    • 1 min

About this dish

Origin
Not attributed to one place · Origin uncertainA meat-free adaptation of Texan-style chili con carne, now cooked widely; no single origin.Also popular in United States, United Kingdom, Canada, Australia
Dish
Dinner · Lunch · Stews & braises · Main courses
Cooking method
Simmered, Stewed
Taste
spicy (chilli heat), smoky, earthy, savoury
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
Without the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Freezer-friendly · Batch cooking · Meal-prep friendly · Make-ahead
Cook more with
Chili powder (blend) · Kidney beans (canned) · Black beans (cooked or canned) · Onion · Red bell pepper · Green bell pepper
Techniques
Boiling · Simmering · Stewing

Allergens

  • Contains, can be adapted: Milkfrom sour cream
  • May contain: Glutenfrom vegetable stock
  • May contain: Mustardfrom chili powder (blend)
  • May contain: Celeryfrom chili powder (blend), vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

266 kcal per serving

Calculated

1 serving ≈ 396 g · recipe makes 6

Where the energy comes from

  • Protein 18%
  • Carbohydrate 61%
  • Fat 21%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy266 kcal67 kcal
Protein12.8 g3.2 g
Carbohydrate43 g10.9 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat6.7 g1.7 g
Saturated fat——
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium884 mg223 mg
Salt equivalent2.2 g0.6 g
Vitamins & minerals per serving
Potassium
891 mg
Calcium
132 mg
Iron
4.1 mg
Magnesium
90 mg
Vitamin A (RAE)
—
Vitamin C
64 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
117 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves, sour cream.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mash a ladleful of the beans against the side of the pot to thicken the chili.

Common mistakes

  • Under-simmering — the spices need time to mellow and the sauce to thicken.

Serve with

  • With rice, baked potatoes, tortilla chips or cornbread.

Storage

  • Keeps 5 days in the fridge or 3 months frozen; it tastes better the next day.

Reheating

  • Reheat until piping hot, loosening with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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