Akron-Style Black Bean and Corn Chili
A hearty vegetarian chili inspired by the Akron region’s love of comforting, wholesome dishes, packed with black beans and sweet corn. This american-inspired vegan (vegetarian) ready in about 35 minutes pairs black beans, cooked, corn kernels, fresh or frozen, diced tomatoes, canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups black beans, cooked
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes, canned
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, sautéing for 4-5 minutes until soft and fragrant.
- Step 2: Stir in 2 tsp chili powder and 1 tsp ground cumin, cooking for 1 minute to release the spices’ aroma.
- Step 3: Add 2 cups cooked black beans, 1 cup corn kernels, and 1 cup canned diced tomatoes with their juice. Pour in 1 cup vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the chili to a simmer, cover partially, and cook for 20 minutes until thickened and flavors meld.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh cilantro, and serve hot with optional toppings like avocado or shredded cheese.
Frequently asked questions
How long does Akron-Style Black Bean and Corn Chili take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Akron-Style Black Bean and Corn Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, cooked from drying out.
Can I substitute ingredients in Akron-Style Black Bean and Corn Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Akron-Style Black Bean and Corn Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Akron-Style Black Bean and Corn Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
