Smoky Texas-Style Black Bean Stew with Corn

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

A hearty, slow-simmered stew featuring tender black beans, sweet corn, and smoky spices that celebrates Texas flavors without the fuss. This mexican-inspired slow cooker (vegetarian) ready in about 45 minutes pairs black beans, corn kernels, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 25 min Serves 6 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large Dutch oven over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent, stirring occasionally. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1/2 cup diced green bell pepper, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 2 minutes until vegetables release moisture.
  3. Step 3: Add 2 cans drained black beans, 14 oz diced tomatoes (with juice), 3 cups chicken broth, and 1 cup frozen corn. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
  4. Step 4: Stir in 1/4 cup fresh lime juice and cook for 2 more minutes until flavors meld. Adjust salt and pepper to taste.

Frequently asked questions

How long does Smoky Texas-Style Black Bean Stew with Corn take to make?

Total time is about 45 minutes (20 min prep + 25 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 Texas-Style Black Bean Stew with Corn?

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 Texas-Style Black Bean Stew with Corn?

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 Texas-Style Black Bean Stew with Corn 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 Smoky Texas-Style Black Bean Stew with Corn 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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