Slow-Simmered Mexican Black Bean and Corn Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and smoky vegetarian chili simmered with black beans, corn, and regional Mexican spices for a comforting bowl of warmth. This mexican-inspired vegetarian (vegetarian) ready in about 55 minutes pairs fresh or frozen corn kernels, medium, diced onion, medium, diced bell pepper 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.

Prep: 15 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 medium diced bell pepper, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves, 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices release their aroma.
  3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 cup corn kernels, 1 can (14.5 oz) diced tomatoes, and 2 cups vegetable broth. Stir to combine.
  4. Step 4: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Stir in 1/4 cup chopped fresh cilantro before serving with warm tortillas or rice.

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Mexican 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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Slow-Simmered Mexican 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 Mexican 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 Mexican 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.

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