Springfield-Inspired Sweet Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty vegetarian chili bursting with sweetness from corn and a smoky undertone from chipotle peppers, paying tribute to the flavors of the Springfield region. This Mexican-inspired vegetarian 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 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
• 3, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 14 oz canned diced tomatoes
• 2 cups cooked or canned, drained and rinsed black beans
• 1 1/2 cups fresh corn kernels
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and 1 medium diced red bell pepper, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 2 chopped chipotle peppers in adobo sauce, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1-2 minutes until spices are fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cups drained black beans, 1 1/2 cups fresh corn kernels, and 2 cups vegetable broth. Stir well and bring to a simmer.
4. Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, reduce heat to low, and let simmer uncovered for 20 minutes, stirring occasionally until chili thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.