One-Pot Three-Corn and Black Bean Chili

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

A hearty, vegetable-packed stew featuring three types of corn and black beans, simmered with aromatic spices for a comforting meal. This american-inspired vegetarian ready in about 50 minutes pairs frozen corn kernels, canned black beans, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 20 min Cook: 30 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced, and cook for 3 minutes until translucent and fragrant.
  2. Step 2: Add 1 red bell pepper, diced, 1 green bell pepper, diced, and 1 jalapeño pepper, seeded and finely chopped, and cook for 5 minutes until vegetables begin to soften.
  3. Step 3: Stir in 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp dried oregano, and 1/2 tsp cayenne pepper, and cook for 1 minute until fragrant.
  4. Step 4: Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 2 cups vegetable broth, 1 cup frozen corn kernels, 1 cup canned black beans (rinsed and drained), and 1 cup fresh corn kernels. Bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. Season with salt and black pepper to taste.

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Frequently asked questions

How long does One-Pot Three-Corn and Black Bean Chili take to make?

Total time is about 50 minutes (20 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 Three-Corn and Black Bean 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 frozen corn kernels from drying out.

Can I substitute ingredients in One-Pot Three-Corn and Black Bean 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 Three-Corn and Black Bean Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with One-Pot Three-Corn and Black Bean Chili?

American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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