Delmar Divide Black Bean and Vegetable Chili

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty vegetarian chili with black beans and vibrant vegetables, inspired by the historic Delmar Divide neighborhood in North St. Louis. This American-inspired vegetarian recipe, ready in about 50 minutes, pairs olive oil, yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 2 cans (15 oz each) canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 2 cups vegetable broth
• 1 cup corn kernels
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 diced red bell pepper, and 1 large diced carrot, sautéing for 5-7 minutes until the vegetables soften and the onion turns translucent.
2. Step 2: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder to the pot. Cook for 1 minute, stirring constantly, until the spices become fragrant.
3. Step 3: Stir in 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juice, and 2 cups vegetable broth. Bring the mixture to a simmer.
4. Step 4: Add 1 cup corn kernels, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer, uncovered, for 25 minutes until the chili thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve hot garnished with extra cilantro if desired.