Slow-Simmered Black Bean and Corn Chili with Cumin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty chili with black beans, sweet corn, and warm cumin, simmered to perfection for a comforting meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs frozen or canned and drained corn, (14.5 oz) diced tomatoes, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 30 min Serves 6 American cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 1 teaspoon chili powder and 1 teaspoon cumin, stirring for 1 minute to toast the spices without browning.
  3. Step 3: Pour in 1 can diced tomatoes (with juice) and 1 cup chicken broth, stirring to combine. Add 2 cans drained black beans and 1 cup corn.
  4. Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper (if using).
  5. Step 5: Cook uncovered for 10 minutes to thicken the chili to your preferred consistency.

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Frequently asked questions

How long does Slow-Simmered Black Bean and Corn Chili with Cumin take to make?

Total time is about 45 minutes (15 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 Slow-Simmered Black Bean and Corn Chili with Cumin?

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 (14.5 oz) diced tomatoes from drying out.

Can I substitute ingredients in Slow-Simmered Black Bean and Corn Chili with Cumin?

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 with Cumin 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 with Cumin 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.

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