Spicy Three Bean Chili

Mexican oregano has an earthier and more robust flavor than the sweeter Mediterranean version. It is usually used in spicy dishes.
Servings 6
Prep Time


  • 1 tbsp Vegetable Oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 2 tsp Minced Garlic
  • 2 (10 ounce) cans Rotel Original Diced Tomatoes and Green Chilies
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15.5 ounce) can dark red kidney beans, rinsed and drained
  • 1 (15.5 ounce) can great Northern beans, rinsed and drained
  • 1 cup corn kernels
  • 1 tbsp chili powder
  • 1 1/2 tsp Kosher Salt
  • 1 tsp dried Mexican oregano
  • 1 (14-ounce) can 33% less sodium chicken broth
  • grated Cojack cheese
  • sour creme


  1. In large pot over medium-high heat, heat oil; add onion, red pepper, green pepper, carrots, celery and garlic. Cook until onion has softened (5-6 minutes). Stir in tomatoes and their liquid, black beans, kidney beans, great Northern beans, corn, chili powder, salt, oregano and broth. Bring to a boil; reduce heat, simmer 20-30 mintues.
  2. To Serve: Ladle chili into bowls and top with grated Cojack cheese and sour cream.
  3. Beverage Recommendation: Dos Equis Special Lager