Spicy Red Bean and Corn Chili

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty bowl of chili featuring red beans, sweet corn, and smoky chili spices for bold regional flavor. This Latin American-inspired vegan recipe, ready in about 45 minutes, pairs olive oil, yellow onion, red bell pepper 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

• 2 tbsp olive oil
• 1 medium diced yellow onion
• 1 diced red bell pepper
• 3 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp chili powder
• 14 oz canned diced tomatoes
• 15 oz drained and rinsed canned red kidney beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced red bell pepper, sauté for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder. Cook, stirring, for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 15 oz drained and rinsed canned red kidney beans, 1 cup frozen corn kernels, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, reduce heat to low, and simmer uncovered for 25 minutes until chili thickens and flavors meld.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot.