One-Pot Campfire Chili with Black Beans and Corn
Hearty one-pot chili loaded with black beans, sweet corn, and smoky spices, perfect for outdoor cooking or cozy nights. This latin american-inspired vegan (vegan) ready in about 45 minutes pairs olive oil, medium yellow onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tsp chili powder
- 14 oz canned diced tomatoes
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium green bell pepper, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 2 tsp chili powder, cooking for 1 minute until spices release aroma.
- Step 3: Add 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, 1 cup frozen corn kernels, and 2 cups vegetable broth. Stir well and bring to a boil.
- Step 4: Reduce heat to low, season with 1 tsp salt and 1/2 tsp black pepper, cover, and simmer gently for 25 minutes until flavors meld and chili thickens slightly.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh cilantro, and serve hot with lime wedges for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Campfire Chili with Black Beans and Corn 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 One-Pot Campfire Chili with Black Beans and Corn?
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-Pot Campfire Chili with Black Beans and Corn?
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 Campfire Chili with Black Beans and Corn 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 One-Pot Campfire Chili with Black Beans and Corn 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.
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