Spicy Instant Chili with Black Beans and Corn

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

A fast, hearty chili with black beans, sweet corn, and a kick of chili powder that comes together in under 30 minutes for a satisfying meal. This mexican-inspired instant pot (vegetarian, gluten free) ready in about 30 minutes pairs olive oil, yellow onion, garlic cloves 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 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.

★ 4.6 (10 ratings) Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
  2. Step 2: Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 2 tsp chili powder, cooking for 1 minute until fragrant.
  4. Step 4: Add 1 can (15 oz) drained and rinsed black beans, 1 cup canned fire-roasted corn, 1 can (14.5 oz) diced tomatoes with juices, and 1 cup vegetable broth.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer.
  6. Step 6: Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until chili thickens and flavors meld.
  7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  8. Step 8: Serve hot with lime wedges for squeezing over the top.

Frequently asked questions

How long does Spicy Instant Chili with Black Beans and Corn take to make?

Total time is about 30 minutes (10 min prep + 20 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 Spicy Instant Chili with Black Beans and 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 olive oil from drying out.

Can I substitute ingredients in Spicy Instant Chili with Black Beans and 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 Spicy Instant Chili with Black Beans and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Instant Chili with Black Beans and Corn 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.

What others are saying

Related recipes