Simmered Spicy Black Bean and Corn Chowder
A hearty, smoky chowder featuring black beans and sweet corn simmered with smoked paprika and fresh cilantro for a satisfying vegetarian meal. This latin american-inspired soups (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, yellow onion, 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 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
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 2 cups cooked (or 1 can, drained and rinsed) black beans
- 1 1/2 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup, canned diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
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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. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Sauté for 5-6 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp cumin powder. Cook for 1 minute until fragrant.
- Step 3: Add 2 cups cooked black beans, 1 1/2 cups corn kernels, 4 cups vegetable broth, and 1 cup canned diced tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until flavors meld and chowder thickens slightly.
- Step 4: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving.
Frequently asked questions
How long does Simmered Spicy Black Bean and Corn Chowder take to make?
Total time is about 40 minutes (10 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 Simmered Spicy Black Bean and Corn Chowder?
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 Simmered Spicy Black Bean and Corn Chowder?
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 Simmered Spicy Black Bean and Corn Chowder 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 Simmered Spicy Black Bean and Corn Chowder vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
