Hearty Midwestern Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A warming chili featuring sweet corn and black beans, seasoned with smoky spices for a comforting regional dish. This American-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, 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 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, diced yellow onion
• 1 medium, diced red bell pepper
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 28 oz can diced tomatoes
• 2 cans (15 oz each), drained and rinsed black beans
• 1.5 cups (fresh or frozen) corn kernels
• 2 cups vegetable broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, sautéing for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: Add 28 oz canned diced tomatoes with their juices, 2 cans (15 oz each) drained and rinsed black beans, 1.5 cups corn kernels, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the chili thickens and flavors meld.
5. Step 5: Remove from heat, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve warm.