Back to Spicy Three-Bean Chili

Print Options


Card Sizes

Spicy Three-Bean Chili Recipe

Spicy Three-Bean Chili Recipe

“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. YIELD:8 servings


  • 1 medium green pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 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


  • 1. In a Dutch oven coated with cooking spray, saute the peppers, onion and garlic in oil until tender. 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.

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.

Reviews for Spicy Three-Bean Chili

Sort By :

Average Rating
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"

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!"

Reviewed Mar. 5, 2010

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

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."

Loading Image