Mesa Verde Ancestral Corn and Black Bean Chili
A hearty and smoky chili combining native corn and black beans, inspired by the ancient agricultural traditions of Mesa Verde National Park. This latin american-inspired vegan (vegan) ready in about 50 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 green bell pepper, diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chipotle chili powder
- 14 oz canned diced tomatoes
- 2 cups black beans, drained and rinsed
- 1 1/2 cups frozen or fresh corn kernels
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
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 medium yellow onion, 3 minced garlic cloves, and 1 diced green bell pepper. Sauté for 5-6 minutes until softened and fragrant.
- Step 2: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp chipotle chili powder. Cook for 1 minute until spices release their aroma.
- Step 3: Add 14 oz canned diced tomatoes, 2 cups drained black beans, 1 1/2 cups corn kernels, and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until slightly thickened.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over.
Frequently asked questions
How long does Mesa Verde Ancestral 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 Mesa Verde Ancestral 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 Mesa Verde Ancestral 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 Mesa Verde Ancestral Corn and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mesa Verde Ancestral Corn and Black Bean Chili vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
