Sweet Corn and Black Bean Chili
A hearty vegetarian chili featuring sweet corn and black beans with a touch of smoky chipotle for a warming and satisfying meal. This vegetarian-inspired 4th of july (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, medium yellow onion, diced, medium red bell pepper, diced 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 yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 cups canned black beans, drained and rinsed
- 3 cups fresh or frozen sweet corn kernels
- 1 14-oz can canned diced tomatoes
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sautéing for 5-6 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp chipotle powder, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook for 1 minute until spices are aromatic.
- Step 3: Add 2 cups drained and rinsed canned black beans, 3 cups fresh or frozen sweet corn kernels, 1 14-oz can diced tomatoes (with juices), and 2 cups vegetable broth. Stir to combine.
- Step 4: Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then bring to a simmer. Reduce heat to low and let cook uncovered for 25 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over individual bowls.
Frequently asked questions
How long does Sweet Corn and Black Bean Chili take to make?
Total time is about 40 minutes (10 min prep + 30 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 Sweet Corn and Black Bean Chili?
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 Sweet Corn and Black Bean Chili?
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 Sweet Corn and Black Bean Chili 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 Sweet Corn and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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