Smoky Sweet Corn and Black Bean Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty vegan chili loaded with smoky roasted sweet corn and black beans, simmered in a rich tomato base with warming spices. This latin american-inspired italian (vegan) ready in about 50 minutes pairs olive oil, yellow onion, red 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.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced red bell pepper
• 4 cloves, minced garlic cloves
• 1 tbsp chipotle chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 28 oz (1 can) canned diced tomatoes
• 2 cups cooked or canned, drained and rinsed black beans
• 2 cups fresh or frozen sweet corn kernels
• 1 cup vegetable broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 medium diced red bell pepper. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
2. Step 2: Add 4 cloves minced garlic, 1 tbsp chipotle chili powder, 2 tsp ground cumin, 1 tsp dried oregano, and 1 tsp smoked paprika. Stir and cook for 1 minute until fragrant.
3. Step 3: Pour in 28 oz canned diced tomatoes with their juices, 2 cups black beans, 2 cups sweet corn kernels, and 1 cup vegetable broth. Stir to combine.
4. Step 4: Bring chili to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until thickened, stirring occasionally.
5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper. Remove from heat.
6. Step 6: Serve topped with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.