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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 3

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.

Step 4

Add the chili powder, ground cumin, smoked paprika, salt, and black pepper to the vegetables. Stir well to coat evenly with the spices.

Step 5

Pour in the vegetable broth and bring it to a simmer.

Step 6

Add the kidney beans, black beans, cannellini beans, diced tomatoes with green chilies, and corn kernels. Stir to combine.

Step 7

Lower the heat to medium-low and let the chili chowder simmer uncovered for about 15 minutes, allowing the flavors to meld together.

Step 8

Reduce the heat to low and stir in the heavy cream. Let simmer for an additional 5 minutes, stirring occasionally.

Step 9

Taste and adjust seasonings if needed, adding more salt or spices to preference.

Step 10

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

Serving size	(3565.1g)

Amount per serving	% Daily Value*
Calories	3273.3

Total Fat 150.9g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 300mg	0%
Sodium 7773.2mg	0%
Total Carbohydrate 364.1g	0%
Dietary Fiber 98.0g	0%
Total Sugars 51.9g
Protein 118.1g	0%

Vitamin D 12IU	0%
Calcium 1206.1mg	0%
Iron 34.8mg	0%
Potassium 7360.3mg	0%

*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.

Source of Calories

Fat: 41.3%

Protein: 14.4%

Carbs: 44.3%