Tex-Mex Black Bean and Roasted Corn Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian chili packed with smoky roasted corn, black beans, and bold Tex-Mex spices for a comforting meal. This mexican-inspired vegetarian (vegetarian) ready in about 60 minutes pairs olive oil, large, diced yellow onion, diced 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.

Prep: 15 min Cook: 45 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups fresh or frozen corn kernels with 1 tbsp olive oil and spread on a baking sheet. Roast for 15 minutes, stirring halfway, until corn is slightly charred and fragrant.
  2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 large diced yellow onion and 1 diced red bell pepper, sautéing for 5-6 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 2 cans drained and rinsed black beans, 1 can diced tomatoes with juices, 2 cups vegetable broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Add the roasted corn to the pot and bring chili to a simmer. Reduce heat to low and cook uncovered for 25-30 minutes to allow flavors to meld and chili to thicken.
  5. Step 5: Serve topped with 1/4 cup chopped fresh cilantro and lime wedges for squeezing.

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Frequently asked questions

How long does Tex-Mex Black Bean and Roasted Corn Chili take to make?

Total time is about 60 minutes (15 min prep + 45 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 Tex-Mex Black Bean and Roasted Corn 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 Tex-Mex Black Bean and Roasted Corn 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 Tex-Mex Black Bean and Roasted Corn 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 Tex-Mex Black Bean and Roasted Corn Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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