Oklahoma-Inspired Black Bean and Corn Chili
A hearty black bean and corn chili with smoky undertones and a regional twist from the American Southwest, perfect for cozy dinners. This american-inspired vegan ready in about 45 minutes pairs olive oil, medium (1 cup) yellow onion, diced, red bell pepper, diced 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 (1 cup) yellow onion, diced
- 1 cup red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 2 cups canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 (14 oz) can diced tomatoes, canned with juice
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup cilantro leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and 1 cup diced red bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 tablespoon chili powder. Cook for 1-2 minutes until spices are aromatic.
- Step 3: Add 2 cups drained and rinsed canned black beans, 1 cup corn kernels, 1 (14 oz) can diced tomatoes with juice, and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until chili thickens and flavors meld.
- Step 5: Remove from heat and stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro leaves. Serve hot with cornbread or tortilla chips.
Frequently asked questions
How long does Oklahoma-Inspired Black Bean and Corn Chili take to make?
Total time is about 45 minutes (10 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 Oklahoma-Inspired Black Bean and Corn 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 Oklahoma-Inspired Black Bean and Corn 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 Oklahoma-Inspired Black Bean and Corn 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 Oklahoma-Inspired Black Bean and Corn 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.
