Stormy Night Black Bean Chili with Roasted Hail-Spiced Corn

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A hearty black bean chili accented with roasted corn seasoned with smoky spices inspired by the intense storms in Northwest Indiana. This American-inspired vegan recipe, ready in about 45 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 (1 cup) yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 2 cans (15 oz each) canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 1 cup vegetable broth
• 1 cup frozen corn kernels
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chipotle powder. Stir and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juice, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 20 minutes.
4. Step 4: While the chili simmers, preheat oven to 425°F. Toss 1 cup frozen corn kernels with 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
5. Step 5: Roast corn in the oven for 10 minutes, stirring halfway through, until edges are slightly charred and fragrant.
6. Step 6: Stir roasted corn into the chili and cook for an additional 5 minutes to combine flavors.
7. Step 7: Serve chili garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.