This black bean corn chili is a meatless pot of beans, sweet corn, bell pepper, and tomatoes simmered with chili powder, cumin, and paprika. It is ready in about 40 minutes and uses simple canned and pantry ingredients.
The black beans turn creamy as they simmer and thicken the broth, while the corn adds pops of sweetness. Top bowls with avocado, sour cream, or tortilla chips for a filling dinner on a busy weeknight.
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Why This Black Bean Corn Chili Recipe Works
Canned beans keep the prep short, and they cook down into a thick, creamy chili in just half an hour. Mashing a few beans against the pot gives the broth extra body.
Bell pepper and corn add color and mild sweetness that balance the smoky spices. The tomatoes bring a gentle tang that keeps the pot bright.
The chili is naturally meatless, yet it still feels satisfying because beans supply fiber and protein. It also reheats well, which makes it a handy meal for lunches.
Ingredients for Black Bean Corn Chili
- 1 tbsp neutral oil
- 1 cup chopped onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- two 15 ounce cans black beans, drained and rinsed
- 15 oz diced tomatoes
- 1 cup corn, canned or frozen
- 1 cup low sodium vegetable broth
- 1/2 tsp salt
Black beans. Rinse them well to remove excess salt and the thick canning liquid.
Corn. Frozen or canned corn both work, and either one adds a pop of sweetness.
Bell pepper. Any color works, and chopping it fairly chunky keeps some bite in the finished pot.
Diced tomatoes. They add moisture and tang, so keep the juices in the pot.
Spices. Chili powder, cumin, and paprika give the chili a smoky, earthy flavor without any meat.
How to Make Black Bean Corn Chili
1. Soften the vegetables Heat the oil in a large pot over medium heat and cook the onion and bell pepper for 6 minutes until soft and lightly golden.
2. Add the garlic Stir in the garlic for 1 minute, being careful not to let it brown or burn.
3. Toast the spices Add the chili powder, cumin, and paprika and stir for 30 seconds until the spices smell warm and toasty.
4. Add the beans and tomatoes Pour in the black beans, tomatoes with their juices, corn, broth, and salt and stir everything together.
5. Simmer Bring the pot to a gentle bubble, reduce the heat to medium low, and simmer for 20 minutes, stirring occasionally, until thick.
6. Thicken and serve Mash a handful of beans against the side of the pot, taste for salt, and ladle the chili into bowls.
How to Serve Black Bean Corn Chili
Serve the chili with crispy fried cornbread and cilantro lime rice for a filling plate. Homemade corn salsa adds a fresh topping, and cucumber tomato feta salad gives a cool, crunchy side. Add avocado, sour cream, or tortilla chips on top.
How to Store and Reheat Black Bean Corn Chili
Cool the chili within two hours and refrigerate it in airtight containers for up to four days. Freeze it for up to three months and thaw it overnight in the fridge. Reheat on the stove until it reaches 165 degrees F, adding a splash of broth if needed.
Tips and Variations for Black Bean Corn Chili
Rinse the beans. Rinsing canned beans lowers the sodium and gives the chili a cleaner flavor.
Do not burn the garlic. Garlic turns bitter fast, so add it near the end of the vegetable stage and stir constantly.
Mash for body. Pressing a few beans against the pot thickens the chili without flour or cornstarch.
Adjust the heat. Add a pinch of cayenne or a diced jalapeno for a spicier pot, and wear gloves when chopping hot peppers.
Boost the smokiness. Swap the regular paprika for smoked paprika if you want a deeper flavor.
Add toppings. Avocado, sour cream, shredded cheese, and crushed tortilla chips add richness and crunch.
Flag the allergens. Cheese and sour cream contain milk, so label toppings, and check the broth and chips for hidden allergens.
Check trusted guidance. For general advice on storing and reheating leftovers, see University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Black Bean Corn Chili
What goes in black bean corn chili?
It uses black beans, corn, diced tomatoes, onion, bell pepper, garlic, and a blend of chili powder, cumin, and paprika. A little broth keeps it saucy.
Can I use dried beans in black bean corn chili?
Yes, soak and cook them until tender first, then use about three cups of cooked beans. Canned beans save time on a busy night.
How long does black bean corn chili keep?
It keeps for up to four days in the fridge in airtight containers. Freeze portions for up to three months.
How do I make this chili thicker?
Mash a few beans into the pot or simmer uncovered for ten minutes. The starch from the beans thickens the broth.
Is this chili spicy?
It is mild to medium as written. Add cayenne, a jalapeno, or hot sauce to raise the heat.
Black Bean Corn Chili
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 tbsp neutral oil
- 1 cup chopped onion
- 1 cup diced bell pepper
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 30 oz black beans two 15 ounce cans, drained and rinsed
- 15 oz diced tomatoes with juices
- 1 cup corn canned or frozen
- 1 cup low sodium vegetable broth
- ½ tsp salt
Instructions
Cooking
- Soften the vegetables. Cook the onion and pepper in hot oil for 6 minutes over medium heat.
- Add garlic and spices. Stir in the garlic and spices for 1 minute until fragrant.
- Add the cans. Mix in the beans, tomatoes, corn, broth, and salt.
- Simmer. Cook on medium low for 20 minutes until thick, stirring now and then.
- Mash and serve. Crush a few beans against the pot and ladle into bowls.
