Spiced Demon-Inspired Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and smoky chili combining black beans, sweet corn, and a blend of warming spices to evoke an intense, fiery flavor. This Mexican-inspired vegan recipe (gluten free), ready in about 60 minutes, pairs olive oil, yellow onion, diced, red bell pepper, diced 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 50 min Serves 6 Mexican cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
3 garlic cloves, minced
2 tsp ground cumin
1 tbsp smoked paprika
1 tsp ground chipotle chili powder
1 (14 oz) can canned diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
1 cup frozen corn kernels
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh cilantro leaves, chopped
for serving lime wedges

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Instructions

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 5 minutes until softened and fragrant.
Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tsp ground chipotle chili powder. Cook for 1 minute to toast the spices.
Step 3: Add 1 (14 oz) can diced tomatoes with juices, 2 (15 oz) cans drained and rinsed black beans, 1 cup frozen corn kernels, and 2 cups vegetable broth. Stir well.
Step 4: Bring the chili to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until thickened and flavors meld.
Step 5: Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Step 6: Serve the chili hot with lime wedges on the side for squeezing over.