Three-Bean Chili with Vegetables

15 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
16 servings (serving size: 1 1/4 cups chili, 1 tablespoon cilantro, 1 tablespoon cheese, and 1 tablespoon sour cream)
By Charity Ferreira
October 2006
RECIPE BY Cooking Light

Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary.

Ingredients

  • 1 1/2 tablespoons canola oil
  • 2 cups chopped onion
  • 2/3 cup chopped carrot
  • 4 garlic cloves, minced
  • 4 cups water
  • 2 cups frozen whole-kernel corn
  • 1 cup chopped red bell pepper (about 1 large)
  • 1 cup chopped zucchini
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 2 (28-ounce) cans crushed tomatoes
  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 (16-ounce) cans kidney beans, rinsed and drained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 1 cup chopped fresh cilantro
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 cup reduced-fat sour cream

Nutritional Information

  • Calories 211
  • Caloriesfromfat 26%
  • Fat 6.1g
  • Satfat 2.4g
  • Monofat 1.5g
  • Polyfat 0.9g
  • Protein 10.3g
  • Carbohydrate 34.6g
  • Fiber 8.8g
  • Cholesterol 11mg
  • Iron 3.5mg
  • Sodium 708mg
  • Calcium 159mg

How to Make It

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

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Ratings & Reviews

MeghanRyan's Review

HopGoddess
November 30, 2014
this is hearty and flavorful. i doubled the garlic and added some tobasco at the end. will definitely make this again!

Shaikat's Review

cathyslater
August 28, 2014
N/A

mandofan's Review

JMDean
April 28, 2014
Good, fairly quick, easy, and cheap. Halving it makes 4 filling servings under 500 calories each.

Debmatz's Review

SuzanneKay
August 24, 2013
This is my favorite chili. I've made it many times. I usually freeze ~half of it in individual containers. Love Love Love it!

Natalie137's Review

Natalie137
February 18, 2013
FINALLY, a Cooking Light recipe that makes my nose run! While I typically find that I have to double spices called for just to be able to taste them, this recipe is so spicy my nose was running from the first bit (FYI, this is a plus in my book). I suspect this is because of the chipotle in adobo...I'm now wondering why I've never cooked with them before! If you don't like heat, you may want to either seed the chilis, rinse the adobo sauce off them, or both. I used dried beans, no salt added tomatoes, and did not add the called for salt and found I didn't miss it. My previous go to chili recipe was CL's three been with roasted red peppers and butternut squash; this is my new go to recipe. Next time I'll add in some butternut squash to this recipe! I did have to cook this about 15 minutes longer than called for (and at more than a simmer); the end result was veggies that were tender, but still had a nice bit of life left in them. Make sure you have an 8+ qt. stock pot!

MelodyF31's Review

RollTideFoodie
September 25, 2012
Excellent! My husband said while it may not win a chili content, it certainly was better than some chili's he's had at a chili context. He said it was excellent, and I agree. The only thing I'd change the next time is to add the chipotle chili (didn't have it around) and you need the heat, just a little kick. I'd leave it out for the kids though. Great recipe, quick and pretty easy. Love the 3 beans. Oh, and add some tasty ground beef if you are a meat eater. It's delicious!

mannamom's Review

Debmatz
January 05, 2012
I LOVE this recipe. I make it often for many different occasions. The recipe makes enough to freeze half for another meal or two. I often make it for families who have just had a baby or are sick. Everyone loves it and asks for the recipe. I always add more veggies, too. The cilantro topping is the key to making it even more flavorful and yummy!!

bmv0220's Review

SonofSIlas
January 04, 2011
I have made this chili three or four times now, and I am in love with it. It is so hearty that my husband doesn't miss the meat. And I love that it's loaded with veggies and heart healthy beans. The chipotle chile in adobo, rice vinegar, and cilantro really take it to the next level....do not omit these if you want an amazing chili dish. We also like to garnish with a lime wedge to squeeze on top. D-Lish!

cathyslater's Review

bmv0220
November 27, 2010
We have Chili every year for the first time on Halloween night. I have made the same chili for many years. This year I made this recipe--I think that we will keep it for the next couple of years as our go chili. Served with Spicy Jalapeno Corn Bread.

JMDean's Review

mandofan
November 01, 2010
FANTASTIC!!! I served this for the first time yesterday at our post trick or treating party and it was a smashing success. I followed the recipe to the T and added the following: I de-glazed the pan after the onions with some Black and Tan beer; I also added one pound of ground turkey. Adults and kids alike were raving, including my husband who is the pickiest eater in the family (and hates veggies). Thank you, this is now a treasured family recipe!