Show-Me Regional Corn and Black Bean Chili
A hearty chili combining sweet corn and black beans with smoky spices, reflecting the vibrant flavors found in the Springfield regional area. This american-inspired vegan (vegetarian, vegan) ready in about 45 minutes pairs olive oil, medium yellow onion, diced, medium red bell pepper, diced 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 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 yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 14 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 medium diced red bell pepper; sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder; cook for 1 minute until spices bloom and become aromatic.
- Step 3: Add 14 oz canned diced tomatoes with their juice, 15 oz drained and rinsed black beans, 1 cup corn kernels, and 2 cups vegetable broth. Stir to combine and bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 25 minutes until the chili thickens and flavors meld. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with your choice of toppings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Show-Me Regional 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 Show-Me Regional 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 Show-Me Regional 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 Show-Me Regional Corn and Black Bean Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Show-Me Regional Corn and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
