One-Pot Black Bean and Sweet Corn Chili
Hearty vegetarian chili with smoky paprika, black beans, and sweet corn, simmered to perfection in one pot. This general-inspired one pot (vegetarian) ready in about 35 minutes pairs (15 oz) black beans, (15 oz) corn, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 1 can (15 oz) black beans
- 1 can (15 oz) corn
- 1 medium red bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp cumin
- 1/2 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium red bell pepper and 1 diced medium onion, cooking for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp smoked paprika, and 1 tsp cumin, cooking for 1 minute until fragrant.
- Step 3: Add 1 can (15 oz) rinsed black beans, 1 can (15 oz) drained corn, 1 can (14.5 oz) diced tomatoes, 1 cup vegetable broth, 1/2 tsp salt, and 1 tsp cumin. Bring to a simmer and cook for 15 minutes, stirring occasionally until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Black Bean and Sweet Corn Chili take to make?
Total time is about 35 minutes (10 min prep + 25 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-Pot Black Bean and Sweet 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 (15 oz) black beans from drying out.
Can I substitute ingredients in One-Pot Black Bean and Sweet 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-Pot Black Bean and Sweet 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-Pot Black Bean and Sweet 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
