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Weeknight • Vegetarian

Speedy Black Bean & Corn Chili

A quick, hearty, and flavorful vegetarian chili packed with black beans, sweet corn, and warm spices, ready in under 30 minutes.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Black Bean & Corn Chili

When the chili craving hits but you're short on time, this Speedy Black Bean & Corn Chili is your new best friend! It's incredibly easy to make, loaded with wholesome ingredients, and bursting with rich, smoky flavor. Perfect for a cozy weeknight meal that's both satisfying and surprisingly quick to prepare.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (15-oz) can kidney beans, rinsed and drained (optional, or another can black beans)
  • 1 (15-oz) can corn, drained (or 1 cup frozen corn)
  • 1.5 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Optional Toppings

  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Avocado, diced
  • Tortilla chips

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.

  2. Step 2

    Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.

  3. Step 3

    Add the diced tomatoes (undrained), rinsed black beans, rinsed kidney beans (if using), drained corn, and vegetable broth to the pot. Stir well to combine.

  4. Step 4

    Bring the chili to a simmer, then reduce heat to low. Cover and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the chili to heat through. If you prefer a thicker chili, simmer uncovered for the last few minutes.

  5. Step 5

    Season with salt and black pepper to taste. Ladle into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, avocado, and tortilla chips.

Tips

  • To save even more time, use pre-chopped onion and bell pepper from the grocery store.
  • For a richer flavor, you can add a bay leaf to simmer with the chili, then remove it before serving.
  • This chili freezes beautifully! Make a double batch and save some for another busy weeknight.

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