Spicy Black Bean and Corn Chili

Why You’ll Love This Spicy Black Bean and Corn Chili

Looking for a meatless chili recipe that delivers big on flavor and nutrition? This Spicy Black Bean and Corn Chili is your new go-to! It’s packed with wholesome ingredients like black beans and corn, simmered in a smoky, spicy tomato base that’s guaranteed to warm you up from the inside out.

Ideal for vegetarians, vegans, or anyone wanting to cut back on meat without sacrificing bold, hearty flavors. Plus, it’s simple to make, budget-friendly, and easily doubled for meal prep or freezing.

Whether you’re hosting a game day, craving a comforting bowl on a chilly evening, or planning your Meatless Monday meal, this chili is sure to satisfy.

Ingredients You’ll Need

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 jalapeño peppers, seeded and finely chopped (adjust to heat preference)

• 2 cans (15 oz each) black beans, drained and rinsed

• 1 can (15 oz) corn kernels, drained

• 1 can (28 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 2 cups vegetable broth or water

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

• Salt and pepper, to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Equipment Needed

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon or silicone spatula

• Measuring spoons and cups

• Knife and cutting board

Step-By-Step Instructions

Step 1: Sauté the Aromatics

Heat olive oil over medium heat in a large pot or Dutch oven. Add diced onion, red and green bell peppers, jalapeños, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.

Step 2: Add Spices and Tomato Paste

Stir in chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices and deepen their flavor. Then add the tomato paste and stir well to coat the veggies.

Step 3: Add Beans, Corn, Tomatoes & Broth

Pour in the black beans, corn, crushed tomatoes, and vegetable broth. Stir everything together, scraping the bottom of the pot to loosen any bits that stuck during sautéing.

Step 4: Simmer

Bring the chili to a boil, then reduce heat to low and let it simmer gently uncovered for 25-30 minutes, stirring occasionally. The chili will thicken, and flavors will meld beautifully.

Step 5: Finish with Lime and Adjust Seasoning

Remove from heat and stir in fresh lime juice. Taste and adjust salt, pepper, or heat level as desired.

Tips for the Best Black Bean and Corn Chili

• Customize the heat: Add more jalapeños or cayenne for extra kick, or omit for milder chili.

• Add texture: Toss in diced zucchini or mushrooms during the sauté step for more veggies.

• For a smoky flavor: Use fire-roasted diced tomatoes instead of regular crushed tomatoes.

• Thicken the chili: Mash some beans against the side of the pot or cook longer uncovered.

• Make it creamy: Stir in a dollop of vegan sour cream or plain Greek yogurt when serving.

• Storage: This chili freezes and reheats beautifully for easy meal prep.

Nutritional Benefits

This chili is a powerhouse of nutrients:

• High in fiber: Thanks to black beans and corn, it promotes digestive health and keeps you full longer.

• Plant-based protein: Black beans provide a great source of vegetarian protein.

• Rich in antioxidants: Tomatoes and peppers add vitamins C and A for immune support.

• Low-fat and cholesterol-free: Perfect for heart-healthy diets.

Serving Suggestions

Serve your spicy black bean and corn chili with:

• Warm cornbread or whole grain bread

• Tortilla chips and guacamole

• Toppings like shredded cheese, diced avocado, chopped green onions, or fresh cilantro

• A squeeze of fresh lime for brightness

• A side of steamed rice or quinoa for extra bulk

How to Meal Prep and Freeze

This chili is fantastic for batch cooking. Portion cooled chili into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or microwave until heated through.

Variations to Try

• Add Sweet Potatoes: Dice and roast sweet potatoes to add a natural sweetness and extra texture.

• Make it Vegan: Ensure the broth and toppings are vegan-friendly.

• Add Quinoa or Bulgur: Stir in cooked grains for a heartier meal.

• Use Different Beans: Swap black beans for pinto, kidney, or a bean mix.

Frequently Asked Questions (FAQs)

Is this chili vegan?

Yes! This recipe is naturally vegan and gluten-free.

Can I use frozen corn?

Absolutely, just thaw it first or add it a few minutes before the end of cooking.

How spicy is this chili?

It has a medium heat level thanks to jalapeños and optional cayenne. Adjust according to your spice tolerance.

Can I make this in a slow cooker?

Yes! Sauté veggies on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with this chili?

Cornbread, rice, avocado, shredded cheese, sour cream, or fresh herbs all pair wonderfully.

Final Thoughts

This Spicy Black Bean and Corn Chili is a vibrant, hearty meal that delivers bold southwestern flavors without the meat. It’s perfect for anyone seeking a healthy, filling, and budget-friendly vegetarian dinner option.

Try this recipe for your next Meatless Monday, game day gathering, or anytime you want a comforting, fiber-rich bowl that’s simple to make and full of flavor.