Mid-America Sweet Corn and Black Bean Chili
A hearty vegetarian chili bursting with sweet corn, black beans, and smoky spices, perfect for a comforting regional meal. This american-inspired vegetarian 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
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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 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over each bowl.
Frequently asked questions
How long does Mid-America Sweet 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 Sweet 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 Sweet 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 Sweet 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 Sweet 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.
