One-Pot Smoky Black Bean and Sweet Corn Chili
A hearty one-pot chili combining smoky spices with sweet corn and black beans for a comforting, flavorful meal. This mexican-inspired one pot (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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, diced yellow onion
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cans (15 oz each), drained and rinsed black beans
- 1 cup fresh or frozen sweet corn kernels
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1/2 tsp chipotle chili powder
- to taste salt
- to taste black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 1 minute until the spices are aromatic.
- Step 3: Add 2 cans drained and rinsed black beans, 1 cup sweet corn kernels, 1 can diced tomatoes with juices, and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 1/2 tsp chipotle chili powder, salt, and black pepper to taste. Bring to a simmer, cover, and cook gently for 20 minutes to meld the flavors.
- Step 5: Remove the lid and simmer uncovered for another 5 minutes until the chili thickens slightly. Stir in 1/4 cup chopped fresh cilantro.
- Step 6: Serve hot with lime wedges on the side for squeezing over each bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Smoky Black Bean and Sweet Corn Chili 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 Sweet 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 Sweet 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 Sweet 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 Sweet Corn Chili 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.
