Spiced Tex-Mex Black Bean and Corn Chili
A hearty, smoky black bean and corn chili infused with Tex-Mex spices, perfect for a comforting dinner with a Southwestern flair. This mexican-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, medium, diced 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 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 cloves, minced garlic cloves
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 2 cans (15 oz each), drained and rinsed black beans
- 1 1/2 cups, fresh or frozen corn kernels
- 1 can (14.5 oz), with juices diced tomatoes
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
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 5-6 minutes until softened.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp cumin powder, 1 tsp smoked paprika, and 1 tbsp chili powder; cook for 1 minute until fragrant.
- Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 1/2 cups corn kernels, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth to the pot.
- Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, then bring to a boil. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until chili thickens.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 6: Serve hot, optionally garnished with sour cream or shredded cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tex-Mex Black Bean and Corn Chili take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spiced Tex-Mex 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 olive oil from drying out.
Can I substitute ingredients in Spiced Tex-Mex 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 Spiced Tex-Mex Black Bean and Corn Chili 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 Spiced Tex-Mex Black Bean and Corn Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
