Three Bean Vegetarian Chili


  • 2 teaspoons vegetable oil
  • 2 cups chopped green bell pepper
  • 2 cups chopped red bell pepper
  • 1 cup chopped onion
  • 4 garlic cloves, pressed
  • 1 tablespoon chili powder
  • 3/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (15.5 ounce) can mild chili beans in sauce, undrained
  • 1 (15.5 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (7 ounce) can) whole kernel corn, drained
  • Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)


  1. Heat oil in Professional (4-quart) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.
  2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.
  3. Ladle chili into soup bowls.
  4. Serve with toppings, if desired.

Yield: 12 (1-cup) servings

Nutrients per serving: Calories 140, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 7 g, Sodium 540 mg, Fiber 8 g

Recipe credit: Pampered Chef

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