One-Pot Spiced Chili with Black Beans

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, comforting one-pot chili combining black beans, tomatoes, and warming spices, perfect for a wholesome family meal. This Latin American-inspired one-pot recipe (vegetarian), 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 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp chili powder
14 oz can diced tomatoes
2 cups cooked or canned, drained and rinsed black beans
2 cups vegetable broth
1 cup, fresh or frozen corn kernels
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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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 softened and translucent.
Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute until fragrant.
Step 3: Add 14 oz canned diced tomatoes with their juices, 2 cups cooked black beans, 2 cups vegetable broth, and 1 cup corn kernels. Stir well and bring to a simmer.
Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 20 minutes for flavors to meld.
Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the chili.