Rodriguez's Hearty Bean and Corn Stew

By AislePrompt Editorial · ·

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.

This Latin American-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs Kidney beans, Black beans, Corn 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: 15 min Cook: 25 min Serves 6 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat olive oil in a large pot over medium heat, add onion and garlic, and cook for 3 minutes until softened.
  2. Step 2: Stir in cumin, chili powder, diced tomatoes, kidney beans, black beans, corn, and chicken broth, then bring to a gentle boil.
  3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until flavors meld and stew thickens.
  4. Step 4: Taste and adjust salt if needed, then serve hot with a sprinkle of fresh cilantro.

Related recipes