Spicy Three-Bean Chili Recipe
Spicy Three-Bean Chili Recipe photo by Taste of Home
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Spicy Three-Bean Chili Recipe

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“Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota. "Since it's more fun to eat with your hands, we scoop it up with chips! It's fast, simple to make and freezes well.”
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8 servings


  • 1 medium green pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 can (16 ounces) spicy fat-free refried beans
  • 1/3 cup shredded reduced-fat cheddar cheese
  • 1/3 cup thinly sliced green onions

Nutritional Facts

1-1/4 cups: 201 calories, 3g fat (1g saturated fat), 3mg cholesterol, 803mg sodium, 34g carbohydrate (12g sugars, 8g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.


  1. In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
  2. Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Three-Bean Chili in Light & Tasty February/March 2008, p21

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Mrs.Flippo User ID: 8852464 247901
Reviewed May. 5, 2016

"This is definitely a nice fresh style chili that is wonderful with tortilla chips. It was a tad bland for our taste so we added, fresh lime, fresh cilantro, salt, and coriander"

magma137 User ID: 3864677 168175
Reviewed Sep. 5, 2010

"I have made this recipe several times. I just love it!!! It's thick and hearty with enough kick, but not too much that rips your lips off!"

asnunez User ID: 2408742 155515
Reviewed Mar. 5, 2010

"Fantastic recipe and it's simply Perfect for the Lenten season, too"

tkarinas User ID: 4389335 154326
Reviewed Feb. 20, 2010

"This recipe turns out so quick and so good, it's a keeper, for sure. One my family will be making many more times as well, as we like spicy chili. It's definitely going in our recipe box."

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