Southwest-Style Black Bean and Corn Chili
A hearty vegetarian chili simmered with smoky spices and sweet corn, perfect for chilly evenings. This Southwest-inspired vegetarian recipe, ready in about 35 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1 tbsp olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 (15 oz) cans, drained and rinsed black beans
- 1 (15 oz) can, drained corn
- 1 cup vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until soft and golden.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 2 (15 oz) cans drained black beans, 1 (15 oz) can drained corn, 1 cup vegetable broth, 1 (14.5 oz) can diced tomatoes, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally until flavors meld and liquid reduces slightly.
