Mid-America Sweet Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty vegetarian chili bursting with sweet corn, black beans, and smoky spices, perfect for a comforting regional meal. This American-inspired vegetarian recipe, 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 diced red bell pepper
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cans (15 oz each) drained and rinsed black beans
• 2 cups fresh or frozen sweet corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until the spices release their aroma.
3. Step 3: Add 2 cans drained and rinsed black beans, 2 cups sweet corn kernels, 1 can diced tomatoes with juice, and 2 cups vegetable broth. Stir well, then season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over each bowl.