Spicy Instant Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

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 recipe (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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

1 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tsp ground cumin
2 tsp chili powder
1 can (15 oz), drained and rinsed canned black beans
1 cup canned fire-roasted corn
1 can (14.5 oz) diced tomatoes
1 cup vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

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