One-Pot Smoky Black Bean and Corn Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, smoky chili combining black beans and corn with rich spices, perfect for a warming meal. This latin american-inspired vegan (gluten free) ready in about 45 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 35 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3 cloves, minced garlic cloves
1 medium, diced red bell pepper
2 cups, drained and rinsed canned black beans
1 cup frozen corn kernels
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tbsp lime juice
1/4 cup, chopped fresh cilantro

Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 medium diced red bell pepper to the pot; cook for 3 minutes until fragrant and the peppers begin to soften.
Step 3: Stir in 2 cups drained and rinsed canned black beans, 1 cup frozen corn kernels, and 1 can (14.5 oz) diced tomatoes with juices; mix well.
Step 4: Pour in 2 cups vegetable broth along with 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper; stir to combine.
Step 5: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the sauce thickens and flavors meld.
Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro; adjust seasoning if needed before serving.

Frequently asked questions

How long does One-Pot Smoky Black Bean and Corn Chili 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 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-Pot 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-Pot 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-Pot Smoky Black Bean and Corn Chili vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.