Rustic Illinois Corn and Black Bean Chili
A hearty, smoky chili combining sweet corn and black beans with a touch of regional Southwest Illinois spices for a comforting meal. This american southwest-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 cloves, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 2 cans (15 oz each), drained and rinsed canned black beans
- 1 1/2 cups frozen corn kernels
- 1 can (14.5 oz), undrained diced tomatoes
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened and translucent.
- Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/2 tsp chipotle chili powder. Cook, stirring constantly, for 1 minute until fragrant.
- Step 3: Stir in 2 cans (15 oz each) drained and rinsed black beans, 1 1/2 cups frozen corn kernels, 1 can (14.5 oz) undrained diced tomatoes, and 2 cups vegetable broth. Bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until chili thickens and flavors meld.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Rustic Illinois Corn and Black Bean Chili take to make?
Total time is about 45 minutes (10 min prep + 35 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 Rustic Illinois 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 olive oil from drying out.
Can I substitute ingredients in Rustic Illinois 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 Rustic Illinois 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.
Is Rustic Illinois Corn and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
