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Gluten-Free Three-Bean Chili with Smoky Chipotle

Name: Gluten-Free Three-Bean Chili with Smoky Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 1 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, seeded and finely chopped (optional for heat); 2 chipotle peppers in adobo sauce, minced; 1 tbsp tomato paste; 1 (28 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 1 cup gluten-free vegetable broth; 1 tbsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp salt, or to taste; 1/4 tsp black pepper; 1 tbsp lime juice; Fresh cilantro, chopped (for garnish, optional); Sliced green onions (for garnish, optional)

By Freeflourish Editorial TeamPublished May 5, 2026 | Updated Jul 7, 2026

American-inspired 45 mins glutenfreedairyfreenutfreefamilymealcomfortfoodmaincourseeasymealprep

Gluten-Free Three-Bean Chili with Smoky Chipotle with measured ingredients, 45-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 30 min

Total 45 min

Servings 6

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 6

1 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, seeded and finely chopped (optional for heat)
2 chipotle peppers in adobo sauce, minced
1 tbsp tomato paste
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup gluten-free vegetable broth
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 tbsp lime juice
Fresh cilantro, chopped (for garnish, optional)
Sliced green onions (for garnish, optional)

FreeFlourish Gluten-Free Vegan Three-Bean Chili with Smoky Chipotle ingredients

Instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic, red and green bell peppers, and jalapeño (if using). Cook for another 5 minutes until the peppers soften.
Add the minced chipotle peppers and tomato paste; cook, stirring frequently, for 2 minutes to deepen the flavors.
Pour in the diced tomatoes with their juices and the gluten-free vegetable broth. Stir to combine.
Add the black beans, kidney beans, and pinto beans to the pot.
Season with chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir thoroughly.
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed, adding more salt or chipotle for desired heat and smokiness.
Stir in the lime juice right before serving for brightness.
Serve hot, garnished with fresh cilantro and sliced green onions if desired.