Half Batch Smoky Black Bean and Corn Chili
A hearty and smoky vegetarian chili made in a half batch with black beans, sweet corn, and smoky chipotle peppers. This mexican-inspired vegetarian (gluten free) ready in about 35 minutes pairs black beans, cooked or canned, drained, corn kernels, fresh or frozen, diced tomatoes, canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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
- 1 cup black beans, cooked or canned, drained
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup diced tomatoes, canned
- 1 tsp chipotle peppers in adobo, minced
- 1/2 medium yellow onion, diced
- 2 cloves minced garlic
- 3/4 cup vegetable broth
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/2 diced yellow onion and 2 minced garlic cloves, sauté for 4 minutes until onion is soft and translucent.
- Step 2: Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp minced chipotle peppers in adobo. Cook for 1 minute until spices are fragrant.
- Step 3: Add 1 cup drained black beans, 1/2 cup corn kernels, 1/2 cup canned diced tomatoes, and 3/4 cup vegetable broth. Stir to combine.
- Step 4: Bring chili to a simmer, reduce heat to low, and cook uncovered for 20 minutes until sauce thickens and flavors meld.
- Step 5: Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Serve hot with optional toppings like chopped cilantro or sour cream.
Frequently asked questions
How long does Half Batch Smoky Black Bean and Corn Chili take to make?
Total time is about 35 minutes (10 min prep + 25 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 Half Batch Smoky Black Bean and Corn 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 corn kernels, fresh or frozen from drying out.
Can I substitute ingredients in Half Batch Smoky Black Bean and Corn 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 Half Batch Smoky Black Bean and Corn Chili for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half Batch Smoky Black Bean and Corn Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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