Cumin-Scented Black Bean Chili with Corn
A hearty, slow-simmered chili with earthy cumin, protein-packed black beans, and sweet corn. This mexican-inspired soups (vegetarian, vegan) ready in about 50 minutes pairs (14.5 oz), undrained diced tomatoes, frozen or canned corn, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 can (14.5 oz), undrained diced tomatoes
- 1 cup, frozen or canned corn
- 1 medium, finely chopped diced yellow onion
- 3 cloves, minced garlic
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 cup vegetable broth
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 medium finely chopped yellow onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes (undrained), 1 cup frozen corn, 2 tsp ground cumin, and 1 tsp dried oregano. Stir to combine.
- Step 3: Pour in 1 cup vegetable broth and bring to a gentle simmer. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
- Step 4: Taste and adjust seasoning with salt and pepper if needed. Simmer uncovered for 5 more minutes to thicken slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Scented Black Bean Chili with Corn 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 Cumin-Scented Black Bean Chili with Corn?
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 frozen or canned corn from drying out.
Can I substitute ingredients in Cumin-Scented Black Bean Chili with Corn?
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 Cumin-Scented Black Bean Chili with Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cumin-Scented Black Bean Chili with Corn vegetarian?
Yes — this recipe is tagged vegetarian, vegan, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Mexican come through in every bite.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
