Game Day Black Bean and Corn Chili

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty vegetarian chili combining black beans and sweet corn with smoky chipotle for a satisfying game day snack or meal. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs black beans, corn kernels, onion 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 rice, quinoa, or a quick salad. 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 cooked or canned, drained and rinsed black beans
• 1.5 cups fresh or frozen corn kernels
• 1 medium, diced onion
• 4 cloves, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 2 peppers, minced chipotle peppers in adobo sauce
• 2 cups vegetable broth
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and soft. Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
2. Step 2: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 30 seconds to toast the spices.
3. Step 3: Add 2 cups cooked black beans, 1.5 cups corn kernels, 1 can (14.5 oz) diced tomatoes with juices, 2 minced chipotle peppers in adobo sauce, and 2 cups vegetable broth. Stir well to combine.
4. Step 4: Bring the chili to a simmer, reduce heat to low, and cover. Cook gently for 25 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
5. Step 5: Serve hot topped with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.