Smoky Chipotle Bean Chili with Corn and Peppers

Name: Smoky Chipotle Bean Chili with Corn and Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 bowls
Cuisine: Tex-Mex inspired
Ingredients: 480 g canned kidney beans, drained; 240 g canned black beans, drained; 165 g canned sweet corn, drained; 600 ml unsalted tomato juice; 500 g tomatoes, chopped; 1 whole large onion, diced; 2 whole red bell peppers, diced; 3 whole garlic cloves, minced; 1 tsp chipotle powder; 2 tsp ground cumin; 2 tsp sweet paprika; 0.25 tsp ground cinnamon; 2 tbsp vegetable oil; 1 tsp salt; 60 g cheddar, optional for topping; 2 tbsp chopped parsley leaves

Red kidney beans, black beans and sweet corn simmer in a smoky tomato broth with chipotle, cumin and warm spice.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 6 bowls

Jump to Recipe

Red kidney beans, black beans and sweet corn simmer in a smoky tomato broth with chipotle, cumin and warm spice. Two red peppers and fresh tomato distinguish this chunky chili from a simpler bean pot. Simmer uncovered until thick enough to spoon over rice. The optional cheese topping changes the dish from vegan to vegetarian; leave it off for a fully plant-based bowl. Warm oil in a large saucepan; cook onion and red peppers 8 minutes until softened, adding garlic for the last minute. Add chipotle, cumin, paprika and cinnamon and stir 30 seconds until fragrant. Stir in cooked canned beans, corn, fresh tomatoes and tomato juice; bring to a simmer.

Smoky Chipotle Bean Chili with Corn and Peppers

How to tell when it is ready

Ladle into six bowls and top with chopped parsley and optional cheddar.

Tips

Warm oil in a large saucepan.
Add chipotle, cumin, paprika and cinnamon and stir 30 seconds until fragrant.
Stir in cooked canned beans, corn, fresh tomatoes and tomato juice.
Simmer uncovered 25 to 30 minutes until vegetables are tender and broth thickens.

Troubleshooting

If chili tastes too thin, reduce uncovered longer.
If spicy, add more tomato and beans.

Substitutions

Use another fully cooked canned bean for black beans.
Use tomato passata thinned with water in place of tomato juice.

Variations

Add a pinch more chipotle for extra smoke.
Omit cheese for a vegan bowl.

Serving suggestions

Spoon over rice.
Top with grated cheddar if desired.
Serve with warm tortillas.
Add diced avocado.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze without cheese; reheat until steaming hot.

Storage

Refrigerate up to 3 days or freeze without cheese; reheat until steaming hot.

Food safety

Use fully cooked canned kidney beans and keep dairy cheese chilled before serving.

Frequently asked questions

How do I know smoky chipotle three-bean vegetarian chili is ready?

Ladle into six bowls and top with chopped parsley and optional cheddar.

How should I store smoky chipotle three-bean vegetarian chili?

Refrigerate up to 3 days or freeze without cheese; reheat until steaming hot.

Spoon over rice. Refrigerate up to 3 days or freeze without cheese; reheat until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Smoky Chipotle Bean Chili with Corn and Peppers