Stormy Night Black Bean Chili with Roasted Hail-Spiced Corn
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 (vegan) ready in about 45 minutes pairs olive oil, medium (1 cup) 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Roast corn in the oven for 10 minutes, stirring halfway through, until edges are slightly charred and fragrant.
- Step 6: Stir roasted corn into the chili and cook for an additional 5 minutes to combine flavors.
- Step 7: Serve chili garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stormy Night Black Bean Chili with Roasted Hail-Spiced Corn take to make?
Total time is about 45 minutes (10 min prep + 35 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 Stormy Night Black Bean Chili with Roasted Hail-Spiced 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 Stormy Night Black Bean Chili with Roasted Hail-Spiced 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 Stormy Night Black Bean Chili with Roasted Hail-Spiced Corn for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Stormy Night Black Bean Chili with Roasted Hail-Spiced Corn vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
