A pantry-friendly chili combines three beans, tomatoes, vegetables, and layered spices for a filling dinner without meat.

Equipment

• Large heavy pot
• Wooden spoon
• Potato masher

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 red bell pepper diced
• 2 carrots diced
• 3 garlic cloves minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 can black beans, 15 oz / 425 g, rinsed
• 1 can kidney beans, 15 oz / 425 g, rinsed
• 1 can pinto beans, 15 oz / 425 g, rinsed
• 1 can crushed tomatoes, 28 oz / 794 g
• 2 cups / 475 ml low-sodium broth
• 1 cup frozen corn
• ¾ teaspoon salt, lime juice

Preparation

• Rinse beans to reduce excess sodium.
• Measure spices before heating the pot.

Step-by-step directions

1. Cook onion, pepper, and carrots in oil 8 minutes.
2. Add garlic and spices; stir 30 seconds.
3. Add beans, tomatoes, and broth; simmer uncovered 25 minutes.
4. Mash about 1 cup of beans against the pot and stir.
5. Add corn for 5 minutes; season with salt and lime.

How to tell it is ready

Vegetables are tender and chili is thick enough to mound on a spoon.

Substitutions and variations

• Use any three beans.
• Add diced jalapeño for heat.
• Replace corn with diced sweet potato added with broth.

Common problems

• Thin chili: simmer uncovered longer.
• Bitter spices: they burned before liquid was added.
• Flat flavor: add salt and lime gradually.

Allergen and safety notes

Check packaged spices and broth for allergens. Use clean utensils for toppings.

Storage and reheating

Refrigerate within 2 hours for 3–4 days or freeze up to 3 months. Reheat to 165°F / 74°C.

Serving ideas

Serve with rice, baked potato, or cornbread.

Flavor improves after resting; adjust thickness during reheating.