High-Protein Spicy Black Bean and Corn Chili
A hearty, protein-rich chili bursting with smoky spices and fresh corn, perfect for a comforting meal with a kick. This mexican-inspired high protein (high protein) ready in about 40 minutes pairs frozen corn kernels, (14.5 oz), with juices diced tomatoes, medium, diced onion 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 cans (15 oz each), drained and rinsed black beans
- 1 cup frozen corn kernels
- 1 can (14.5 oz), with juices diced tomatoes
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent and fragrant. Add 3 minced garlic cloves and cook for 1 more minute.
- Step 2: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 30 seconds to toast the spices.
- Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 cup frozen corn kernels, and 1 can (14.5 oz) diced tomatoes with their juices to the pot. Pour in 2 cups vegetable broth and stir well.
- Step 4: Bring the chili to a boil, reduce heat to low, cover, and simmer for 25 minutes until flavors meld and chili thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Taste and season with 1 tsp salt and 1/2 tsp black pepper as needed. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does High-Protein Spicy Black Bean and Corn Chili take to make?
Total time is about 40 minutes (10 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 High-Protein Spicy 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 frozen corn kernels from drying out.
Can I substitute ingredients in High-Protein Spicy 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 High-Protein Spicy Black Bean and Corn 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 High-Protein Spicy Black Bean and Corn Chili high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
