Slow-Simmered Black Bean and Corn Chili
A deeply flavored chili simmered slowly with beans, corn, and smoky spices, ideal for cozy evenings. This mexican-inspired slow cooker (vegetarian) ready in about 375 minutes pairs (15 oz) can, drained corn, (14 oz) can diced tomatoes, medium, diced onion 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.
Ingredients
- 2 (15 oz) cans, drained and rinsed black beans
- 1 (15 oz) can, drained corn
- 1 (14 oz) can diced tomatoes
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1 tbsp chili powder
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a slow cooker over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, cooking for 3 minutes until softened.
- Step 2: Stir in 2 (15 oz) cans drained black beans, 1 (15 oz) can drained corn, 1 (14 oz) can diced tomatoes, 2 tbsp tomato paste, 1 tsp cumin, 1 tbsp chili powder, and 1 cup vegetable broth. Season with salt and pepper to taste.
- Step 3: Cover and cook on low for 6-8 hours until flavors meld and the chili is heated through.
- Step 4: Stir before serving to combine all ingredients. Serve with optional toppings like sour cream or cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean and Corn Chili take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Simmered Black Bean and Corn 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 (15 oz) can, drained corn from drying out.
Can I substitute ingredients in Slow-Simmered Black Bean and Corn 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 Slow-Simmered Black Bean and Corn 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 Slow-Simmered Black Bean and Corn 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.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
