Smoky Black Bean and Corn Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A smoky, hearty black bean and corn chili layered with tertiary spices for a bold depth of flavor. This mexican (vegan) ready in about 40 minutes pairs cooked black beans, frozen corn kernels, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 3 cups (about 2 cans, drained and rinsed) cooked black beans
• 1 1/2 cups frozen corn kernels
• 1 can (14.5 oz) diced tomatoes
• 1 medium, diced onion
• 3 cloves minced garlic
• 2 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 2 tsp chipotle chili powder, 1 tsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 3 cups cooked black beans, 1 1/2 cups frozen corn kernels, 1 can diced tomatoes with juices, and 2 cups vegetable broth. Stir well and bring to a simmer.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until chili thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1 tbsp lime juice. Serve garnished with 1/4 cup chopped fresh cilantro.