One-Pot Spiced Black Bean and Corn Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming and hearty chili featuring black beans and corn simmered with smoky spices for a satisfying vegetarian meal. This mexican-inspired vegan (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 280 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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until the spices are fragrant.
  3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1.5 cups corn kernels, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir well and bring to a simmer.
  4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low, cover, and cook for 25 minutes to allow flavors to meld and the chili to thicken slightly.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice. Serve topped with 1/4 cup chopped fresh cilantro for a bright finish.

Frequently asked questions

How long does One-Pot Spiced Black Bean and 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 Spiced 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 Spiced 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 Spiced 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 Spiced Black Bean and 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.

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