3-Bean Veggie Chili


1 can no salt added kidney beans

1 can no salt added white beans

1 28 oz. can no salt added diced tomatoes

1 cup dried red lentils

1 yellow onion, diced

1 carrot, shredded

1 bell pepper, diced

2 stalks celery, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 cup frozen corn

4 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoky paprika

1 teaspoon cayenne

Salt and pepper to taste



  1. Heat olive oil over medium-high heat in a large pot.
  2. Add onion, carrot, bell pepper, and celery and sauté five minutes or until onions are translucent and the vegetables are softened.
  3. Add garlic and all spices and sauté for another minute.
  4.  Add beans and tomatoes, with their juices, and all remaining ingredients.
  5. Bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes, adding water if necessary to keep the ingredients covered. 

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This recipe is from Healthy Lives. I did not add the cayenne to my pot. 🙂

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