Hearty Midwestern Corn and Black Bean Chili
A warming chili featuring sweet corn and black beans, seasoned with smoky spices for a comforting regional dish. This american-inspired soups (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
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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 diced yellow onion and 1 diced red bell pepper, sautéing for 5-6 minutes until softened and translucent.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve warm.
Frequently asked questions
How long does Hearty Midwestern Corn and Black Bean Chili take to make?
Total time is about 50 minutes (15 min prep + 35 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 Hearty Midwestern Corn and Black Bean 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 olive oil from drying out.
Can I substitute ingredients in Hearty Midwestern Corn and Black Bean 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 Hearty Midwestern Corn and Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Hearty Midwestern Corn and Black Bean Chili 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.
