Brown's Smoky Black Bean Chili
A hearty, protein-rich chili packed with black beans, corn, and smoky spices — simmered to perfection for a satisfying vegetarian meal full of bold flavor. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs frozen or canned, drained corn, (14.5 oz) diced tomatoes, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cans (15 oz each), drained and rinsed black beans
- 1 cup, frozen or canned, drained corn
- 1 can (14.5 oz) diced tomatoes
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1, seeded and minced (optional for heat) jalapeño
- 2 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1, juiced lime
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent and golden.
- Step 2: Stir in minced garlic and minced jalapeño (if using), cooking for 1 minute until fragrant.
- Step 3: Add 2 tsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika, stirring constantly for 30 seconds to toast spices.
- Step 4: Pour in 2 cups vegetable broth and 1 can diced tomatoes (with juice), then stir in drained black beans and corn.
- Step 5: Bring to a gentle simmer, cover, and cook on low for 25 minutes to meld flavors.
- Step 6: Stir in lime juice and taste, adding more salt or black pepper as needed.
- Step 7: Simmer uncovered for 5 minutes to thicken slightly until the chili coats the back of a spoon.
- Step 8: Serve hot, garnished with extra lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Smoky Black Bean Chili take to make?
Total time is about 50 minutes (15 min prep + 35 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 Brown's Smoky Black Bean 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 (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Brown's Smoky Black Bean 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 Brown's Smoky Black Bean 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 Brown's Smoky Black Bean 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.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
