One-Pot Sweet Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty, smoky chili featuring sweet corn and black beans simmered with tomatoes and spices for a comforting meal. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 45 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 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cups cooked (or canned, drained and rinsed) black beans
• 1 1/2 cups fresh or frozen sweet corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp chipotle chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish 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 medium diced yellow onion and sauté 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, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cups cooked black beans, 1 1/2 cups sweet corn kernels, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth to the pot. Stir to combine.
4. Step 4: Season with 1/2 tsp chipotle chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the chili thickens and flavors meld.
5. Step 5: Remove from heat and let rest for 5 minutes. Serve topped with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.