One-Pan Smoky Black Bean and Corn Chili
A hearty vegetarian chili simmered with smoky chipotle peppers, black beans, and sweet corn for a comforting, protein-packed meal. This mexican-inspired father’s day (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 cloves, minced garlic cloves
- 2 peppers, chopped chipotle peppers in adobo sauce
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 cans (15 oz each), drained and rinsed black beans
- 1.5 cups, fresh or frozen corn kernels
- 1 can (14.5 oz) diced tomatoes
- 1.5 cups vegetable broth
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- 4 wedges, for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 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 chopped chipotle peppers in adobo sauce, 2 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until spices bloom.
- Step 3: Add 2 cans drained black beans, 1.5 cups corn kernels, 1 can diced tomatoes, and 1.5 cups vegetable broth; stir well and bring to a simmer.
- Step 4: Season with 1.5 tsp salt and 1 tsp black pepper, then reduce heat to low and cook uncovered for 20 minutes until the chili thickens and flavors meld.
- Step 5: Serve hot topped with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over.
Frequently asked questions
How long does One-Pan Smoky Black Bean and Corn Chili take to make?
Total time is about 45 minutes (15 min prep + 30 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 One-Pan Smoky 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 One-Pan Smoky 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 One-Pan Smoky 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 One-Pan Smoky Black Bean and Corn 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.
