Slow-Simmered Black Bean Chili with Roasted Corn and Smoky Chipotle

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

A hearty vegan chili featuring tender black beans, sweet roasted corn, and smoky chipotle peppers, slow-simmered to develop deep, layered flavors. This Mexican-inspired vegan recipe (gluten free), ready in about 105 minutes, pairs dried black beans, water, olive oil 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
• 4 cups water
• 2 tbsp olive oil
• 1 medium, diced (about 1 cup) yellow onion
• 3, minced garlic cloves
• 1 medium, diced (about 1 cup) red bell pepper
• 1 cup (from about 2 ears) fresh corn kernels
• 2, minced chipotle peppers in adobo sauce
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (14.5 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Rinse 1 cup dried black beans under cold water and soak them in 4 cups water overnight or at least 8 hours to soften.
2. Step 2: Drain the soaked black beans and transfer them to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 45 minutes until beans are tender but not mushy.
3. Step 3: While beans cook, preheat a skillet over medium-high heat. Add 2 tbsp olive oil, then sauté 1 medium diced yellow onion and 3 minced garlic cloves for 4 minutes until translucent and fragrant, stirring frequently.
4. Step 4: Add 1 medium diced red bell pepper and 1 cup fresh corn kernels to the skillet, cooking for another 5 minutes until the vegetables soften and the corn starts to brown slightly.
5. Step 5: Stir in 2 minced chipotle peppers in adobo sauce, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until the spices release their aroma.
6. Step 6: Pour the sautéed vegetable and spice mixture into the pot with the cooked black beans. Add 1 can (14.5 oz) crushed tomatoes and 2 cups vegetable broth. Stir well and bring to a gentle simmer over medium heat.
7. Step 7: Simmer the chili uncovered for 30 minutes, stirring occasionally until the sauce thickens and flavors meld. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
8. Step 8: Serve the chili hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.