One-Pot Smoky Black Bean and Corn Chowder
A hearty, smoky chowder blending black beans, sweet corn, and aromatic spices for a comforting vegetarian meal. This soups (vegetarian, gluten free) ready in about 40 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 cups cooked or canned, drained and rinsed black beans
- 1 1/2 cups frozen corn kernels
- 4 cups vegetable broth
- 1 cup, drained diced tomatoes
- 1 large, peeled and diced into 1/2-inch cubes potato
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, fresh lime juice
- 1/4 cup chopped, for garnish fresh cilantro
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 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until spices are aromatic.
- Step 3: Add 2 cups drained black beans, 1 1/2 cups frozen corn kernels, 1 cup drained diced tomatoes, and 1 large peeled and diced potato (1/2-inch cubes). Pour in 4 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until potatoes are tender and chowder slightly thickens.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice for brightness.
- Step 6: Serve garnished with 1/4 cup chopped fresh cilantro for a fresh herbal note.
Frequently asked questions
How long does One-Pot Smoky Black Bean and Corn Chowder take to make?
Total time is about 40 minutes (10 min prep + 30 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 Chowder?
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 Chowder?
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 Chowder 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 Chowder vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids devoured this smoky black bean chowder! The corn really brightened it up, and I loved how easy it was to make in one pot.
- ★★★★★
Perfect winter soup for my vegetarian family. The black beans held their shape beautifully and the corn added such a lovely sweetness.
- ★★★★☆
Delicious base, but the smokiness was too subtle for my taste. Next time I'll double the smoked paprika and maybe add a dash of cumin.
