Kalamazoo-Inspired Sweet Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A hearty vegetarian chili bursting with sweet corn and black beans, topped with fresh herbs and a hint of smoky spice, reflecting the agricultural richness of the Kalamazoo region. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
• 3 minced garlic cloves
• 1 large, diced red bell pepper
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 14 oz canned diced tomatoes
• 2 cups cooked or canned, drained and rinsed black beans
• 1 1/2 cups (from about 3 ears) fresh corn kernels
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 large diced red bell pepper, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder; cook for 2 minutes to toast the spices.
4. Step 4: Add 14 oz canned diced tomatoes with their juices, 2 cups black beans (drained and rinsed), 1 1/2 cups fresh corn kernels, and 2 cups vegetable broth. Stir to combine.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, bring to a simmer, cover, and cook for 25 minutes until flavors meld and chili thickens slightly.
6. Step 6: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
7. Step 7: Serve hot with optional toppings like sour cream or shredded cheese.