Slow-Simmered Black Bean and Roasted Corn Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty and smoky chili featuring tender black beans and sweet roasted corn, gently simmered with spices for a comforting, flavorful meal. This Mexican-inspired vegan recipe (gluten free), ready in about 105 minutes, pairs dried black beans, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 cup dried black beans
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 cup (from about 2 ears) fresh corn kernels
• 1 medium, diced red bell pepper
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 14 oz can diced tomatoes
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup, chopped (optional) fresh cilantro
• 1 sliced (optional, for garnish) avocado

Instructions

1. Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 6 hours to soften.
2. Step 2: Preheat oven to 425°F. Toss 1 cup fresh corn kernels with 1 tbsp olive oil and spread on a baking sheet. Roast for 15 minutes, stirring halfway, until lightly charred and fragrant.
3. Step 3: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and slightly golden.
4. Step 4: Add 4 minced garlic cloves, 1 medium diced red bell pepper, 1 tbsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot. Cook for 2 minutes, stirring constantly until the spices are fragrant.
5. Step 5: Drain soaked black beans and add them to the pot along with 14 oz canned diced tomatoes and 3 cups vegetable broth. Stir to combine.
6. Step 6: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour until beans are tender, stirring occasionally to prevent sticking.
7. Step 7: Stir in the roasted corn, 1 tsp salt, and 1/2 tsp black pepper. Continue to simmer for another 15 minutes to meld flavors.
8. Step 8: Remove from heat and stir in 1 tbsp fresh lime juice for brightness.
9. Step 9: Serve chili warm, garnished with 1/4 cup chopped fresh cilantro and sliced avocado if desired.