One-Pot Chipotle Black Bean and Corn Chili
A smoky and hearty one-pot chili featuring black beans, sweet corn, and chipotle peppers simmered with tomatoes and spices for a warming meal. This mexican-inspired one pot (vegetarian) ready in about 50 minutes turns olive oil, medium, diced yellow onion, minced garlic cloves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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, diced yellow onion
- 3, minced garlic cloves
- 2 peppers, minced chipotle peppers in adobo
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 28 oz canned diced tomatoes
- 2 cans (15 oz each), drained and rinsed black beans
- 1.5 cups frozen corn kernels
- 2 cups vegetable broth
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 2 minced chipotle peppers in adobo, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until spices release their aroma.
- Step 3: Add 28 oz canned diced tomatoes, 2 cans (15 oz each) drained and rinsed black beans, 1.5 cups frozen corn kernels, and 2 cups vegetable broth. Season with 1.5 tsp salt and 1 tsp black pepper.
- Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve with lime wedges on the side for squeezing.
Frequently asked questions
How long does One-Pot Chipotle Black Bean and Corn Chili take to make?
Total time is about 50 minutes (15 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 Chipotle Black Bean and Corn Chili?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in One-Pot Chipotle 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-Pot Chipotle Black Bean and Corn Chili 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 Chipotle 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.
