Earnest Mexican Black Bean and Corn Chowder
A hearty and earnest chowder blending black beans and sweet corn with smoky chipotle and fresh cilantro, perfect for a sober yet flavorful meal. This mexican-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 tbsp minced chipotle peppers in adobo
- 1 tsp ground cumin
- 2 cups cooked or canned, rinsed black beans
- 1 1/2 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp minced chipotle peppers in adobo, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
- Step 3: Add 2 cups rinsed black beans, 1 1/2 cups corn kernels, 4 cups vegetable broth, and 1 cup diced tomatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Step 4: Use an immersion blender to partially puree the chowder, leaving some beans and corn whole for texture.
- Step 5: Stir in 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Simmer for another 5 minutes before serving.
Frequently asked questions
How long does Earnest Mexican Black Bean and Corn Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 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 Earnest Mexican Black Bean and Corn Chowder?
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 olive oil from drying out.
Can I substitute ingredients in Earnest Mexican Black Bean and Corn Chowder?
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 Earnest Mexican Black Bean and Corn Chowder 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 Earnest Mexican Black Bean and Corn Chowder 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.
