Octonary Bean and Corn Chili with Smoky Chipotle

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

A hearty chili packed with eight varieties of beans and sweet corn, enhanced by smoky chipotle peppers and a rich tomato base. This Latin American-inspired Fourth of July recipe (vegan, gluten free), ready in about 105 minutes, pairs black beans, kidney beans, pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1/2 cup dried black beans
• 1/2 cup dried kidney beans
• 1/2 cup dried pinto beans
• 1/2 cup dried navy beans
• 1/2 cup dried great northern beans
• 1/2 cup dried black-eyed peas
• 1/2 cup dried cranberry beans
• 1/2 cup dried lima beans
• 1 cup fresh or frozen corn kernels
• 2 tbsp olive oil
• 1 large diced yellow onion
• 4 cloves minced garlic
• 2 chopped chipotle peppers in adobo
• 28 oz can diced tomatoes
• 4 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Soak 1/2 cup each of black, kidney, pinto, navy, great northern, black-eyed peas, cranberry, and lima beans overnight in cold water. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 cloves minced garlic and 2 chopped chipotle peppers in adobo; cook for 1 minute until fragrant.
4. Step 4: Add the soaked beans, 28 oz canned diced tomatoes, 4 cups vegetable broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until beans are tender.
5. Step 5: Stir in 1 cup corn kernels and cook uncovered for an additional 15 minutes to thicken the chili and blend flavors. Adjust seasoning if needed and serve hot.