Sweet Corn and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A hearty vegetarian chili featuring sweet corn and black beans with a touch of smoky chipotle for a warming and satisfying meal. This Fourth of July recipe (vegetarian, gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, diced, 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 rice, quinoa, or a quick salad. 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 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

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 diced medium yellow onion and 1 diced medium red bell pepper, sautéing for 5-6 minutes until softened and fragrant.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over individual bowls.