Thunderstorm Black Bean Chili
A smoky, spicy chili packed with black beans, corn, and fire-roasted tomatoes, simmered with chipotle and cumin for a bold flavor that matches stormy weather. This american-inspired one pot (vegetarian) ready in about 50 minutes pairs (15 oz each) black beans, (14.5 oz) fire-roasted tomatoes, frozen corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cans (15 oz each) black beans
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 cup frozen corn
- 1 medium onion
- 3 cloves garlic
- 1/4 cup diced green chiles
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1/2 cup diced jalapeños
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Dice 1 medium onion and 3 minced garlic cloves, add to the pot, and cook for 4 minutes until softened and fragrant — do not brown.
- Step 2: Stir in 1 tsp cumin, 1/2 tsp chipotle powder, and 1/2 cup diced jalapeños. Cook for 1 minute until aromatic, then add 1 can diced tomatoes, 2 cups vegetable broth, 1 can fire-roasted tomatoes, and 1 cup frozen corn. Bring to a gentle simmer.
- Step 3: Add 2 cans black beans (rinsed and drained) and 1/4 cup diced green chiles to the pot. Simmer uncovered for 25 minutes, stirring occasionally, until flavors meld and liquid reduces slightly — the chili should coat the back of a spoon.
- Step 4: Stir in 1/4 tsp cayenne pepper and 1 tsp kosher salt. Taste and adjust spice level with additional cayenne if desired. Simmer 5 more minutes, then serve hot with a dollop of sour cream and fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thunderstorm Black Bean Chili take to make?
Total time is about 50 minutes (15 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 Thunderstorm 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 (15 oz each) black beans from drying out.
Can I substitute ingredients in Thunderstorm 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 Thunderstorm 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 Thunderstorm Black Bean 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
