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Confetti Bean Chili

A medley of vegetables and beans adds color and appeal to this recipe from field editor Kathleen Drott of Pineville, Louisiana.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    12 servings


  • 1 large onion, chopped
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound carrots, sliced
  • 1 pound red potatoes, cubed
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2-1/2 cups water


  • In a Dutch oven or soup kettle, simmer onion in broth for 5 minutes. Add next six ingredients; bring to a boil. Reduce heat. Cover; simmer 10 minutes. Add remaining ingredients. Cover; simmer 20 minutes.
Nutrition Facts
1 cup: 178 calories, 1g fat (0 saturated fat), 0 cholesterol, 456mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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Average Rating:
  • smusleh
    Dec 9, 2012

    We have made this several times now, and it never lasts long. A nice change of pace from a heavy tomato sauce base to a chili, and full of flavors.

  • joellynn
    Jul 26, 2008

    The recipe sound very delicious, but my question is how can a recipe has black beans, kidney beans, and garbanzo beans have 0 fiber listed. All of these beans are high in fiber.