Pace Three Bean Chili Chowder
Warm, hearty, and packed with bold Southwestern flavors, Pace Three Bean Chili Chowder is your new go-to comfort dish for weeknights or gatherings. This satisfying fusion of chili and creamy chowder features a trio of protein-rich beans—kidney, black, and cannellini—perfectly balanced with crisp bell peppers, sweet corn, and a medley of smoky spices like chili powder and smoked paprika. A splash of heavy cream gives it a luscious, velvety texture, making every spoonful irresistibly rich. Topped with shredded cheddar, a dollop of sour cream, and fresh cilantro, this dish is as visually appealing as it is flavorful. Serve it with crunchy tortilla chips for the ultimate crowd-pleaser. Ready in just 45 minutes, this one-pot wonder is ideal for those seeking a quick yet hearty vegetarian dinner.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 15-ounce can diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 cup sweet corn kernels, fresh or frozen
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.25 cup sour cream (for garnish)
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 optional tortilla chips (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper, and cook for another 2-3 minutes until the peppers begin to soften.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper to the vegetables. Stir well to coat evenly with the spices.
Pour in the vegetable broth and bring it to a simmer.
Add the kidney beans, black beans, cannellini beans, diced tomatoes with green chilies, and corn kernels. Stir to combine.
Lower the heat to medium-low and let the chili chowder simmer uncovered for about 15 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Let simmer for an additional 5 minutes, stirring occasionally.
Taste and adjust seasonings if needed, adding more salt or spices to preference.
Serve hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro. Accompany with tortilla chips, if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
