Mid-America Corn and Black Bean Chili
A hearty, smoky chili featuring sweet corn and black beans inspired by the diverse ingredients from the Mid-America region. This american-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, yellow onion, green bell pepper 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
- 1 medium, diced green bell pepper
- 4 cloves, minced garlic cloves
- 2 tsp ground cumin
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 2 cups black beans (canned, drained and rinsed)
- 1.5 cups corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes (canned)
- 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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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 medium diced yellow onion and 1 medium diced green bell pepper, cooking for 5-6 minutes until softened.
- Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 2 tbsp chili powder, and 1 tsp smoked paprika. Sauté for 1-2 minutes until fragrant.
- Step 3: Stir in 2 cups drained and rinsed black beans, 1.5 cups corn kernels, 1 can (14.5 oz) diced tomatoes, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the chili to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes until slightly thickened.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot.
Frequently asked questions
How long does Mid-America 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 Mid-America 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 Mid-America 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 Mid-America 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 Mid-America 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.
