One-Pot Spicy Chipotle Black Bean Chili

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty one-pot chili featuring smoky chipotle peppers and tender black beans, perfect for a cozy dinner. This Mexican-inspired one-pot recipe (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
• 4, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3 cups cooked (or 2 cans drained and rinsed) black beans
• 1 can (14.5 oz) diced tomatoes
• 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

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 chopped chipotle peppers in adobo sauce, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano; cook for 1 minute until spices release aroma.
3. Step 3: Add 3 cups cooked black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir well and bring to a simmer over medium-low heat.
4. Step 4: Stir in 1 cup corn kernels, season with 1 tsp salt and 1/2 tsp black pepper. Cover and simmer for 20 minutes until flavors meld and chili thickens slightly.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over each bowl.