One-Pot Campfire Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 45 minutes, pairs olive oil, yellow onion, diced, 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.

Prep: 10 min Cook: 35 min Serves 6 Latin American cuisine 220 cal/serving

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Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 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

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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.