Smoky Black Bean and Corn Chili
A hearty vegetarian chili with smoky spices and a three-quarters ratio of black beans to corn for a satisfying balance of flavors and textures. This mexican (vegetarian) ready in about 40 minutes pairs Black beans, Corn kernels, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 cooked (or 2 cans, drained and rinsed) Black beans
- 1 cup fresh or frozen Corn kernels
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 3, minced Garlic cloves
- 2 tsp Chipotle chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 can (14.5 oz) Diced tomatoes
- 1 1/2 cups Vegetable broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup chopped, for garnish Fresh cilantro
- for serving Lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 3 minced garlic cloves, 2 tsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, stirring constantly for 1 minute until aromatic.
- Step 3: Stir in 3 cups cooked black beans and 1 cup corn kernels, mixing well to combine.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice and 1 1/2 cups vegetable broth. Bring the mixture to a simmer.
- Step 5: Reduce heat to low and cook uncovered for 20 minutes until the chili thickens slightly, stirring occasionally.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.
- Step 7: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.
Frequently asked questions
How long does Smoky Black Bean and Corn Chili take to make?
Total time is about 40 minutes (10 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 Smoky 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 black beans from drying out.
Can I substitute ingredients in Smoky 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 Smoky Black Bean and Corn Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoky 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.
What others are saying
- ★★★★★
My kids devoured this at the 4th of July cookout—perfect smoky flavor without overpowering spice! Made it in my slow cooker for easy family prep.
- ★★★★★
Loved the authentic Mexican flair! The black beans held up beautifully in the chili, and the corn gave it a sweet crunch. Made it for my vegan friends—no one missed the meat.
- ★★★★☆
Smoky depth was spot-on, but the corn made it slightly bland for my taste. Added cumin and lime next time—still a keeper for summer gatherings.
