This hearty, vegetarian Southwest chili is full of flavour and fibre, with black beans, corn, bell pepper and canned tomatoes, all together with Southwest-style spices. Top with all your favourite chili toppings and enjoy this delicious and hearty vegetarian chili.
If you’re looking for a delicious meatless Southwest chili recipe, this is it! Full of flavour and filled with fibre-rich black beans, crunchy corn, fire-roasted canned diced tomatoes and Southwest-inspired spices.
You’ll love that you can tweak this chili to be less or more spicy, as you like. Optional additions, such as jalapeño peppers and chipotle chili powder, can be added or not, to easily control the spiciness.
Like most chilis, toppings are a great way to elevate the bowl. Tortilla strips, diced avocado, red onion, cilantro, sour cream and shredded cheddar are all great options for this vegetarian chili.
Ingredients and substitutions
A few notes about the key ingredients …
Canned black beans – I love to use no-salt-added canned black beans, but any canned black beans are fine here. The sizing between cans may vary slightly, but anywhere around the 19oz/540ml size is fine.
Canned diced tomatoes – If you can get your hands on Fire-roasted diced tomatoes, they will add another layer of great flavour to this chili. Muir Glen is the brand I used here. Otherwise, opt for regular canned diced tomatoes.
Corn – You can start with fresh, frozen or drained canned corn.
How to make Southwest black bean and corn chili
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Soften the onion and peppers in a large pot, then add the tomato paste and cook them together.
Step 2: Add the canned fire-roasted diced tomatoes to the pot.
Step 3: Add the corn to the pot.
Step 4: Add the drained and rinsed black beans to the pot.
Step 5: Add the spices to the chili, then allow it to simmer for 15-20 minutes to blend the flavours.
Step 6: Stir some cornstarch into a bit of tomato salsa and stir it into the chili to flavour and thicken the chili.
Recipe video
Recipe tips!
- This chili is nice with or without spiciness, or anywhere in between. For a pleasantly spiced chili, use the lesser amount of spices and omit the jalapeño and the chipotle chili powder. Add the optional ingredients and the greater amount of spices for a spicy chili.
- This chili holds well in the fridge for several days. While it will thicken a bit as it sits, it can be easily loosened up by adding a splash of broth or water when reheating.
How to serve this Southwest chili
Topping suggestions (use some or all!): Tortilla strips, diced avocado, chopped cilantro, diced red onion, sour cream, shredded cheddar cheese, lime wedges.
On the side: Crusty bread, skillet jalapeño cornbread, jalapeño cheddar biscuits, simple green salad.
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Get the Recipe: Southwest Black Bean and Corn Chili
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 large red or orange bell pepper, diced
- 1/2 – 1 small jalapeño pepper , diced, OPTIONAL
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 28 oz canned diced fire-roasted tomatoes, or regular canned diced tomatoes
- 1 cup vegetable or chicken broth
- 3 cups frozen corn, or drained canned corn
- 19 oz canned black beans, drained and rinsed well
- 1 – 2 Tablespoons chili powder
- 1 1/2 – 3 teaspoons cumin
- 1/2 teaspoon fine salt, plus more, to taste
- 1/4 teaspoon dried oregano leaves
- pinch brown sugar
- pinch chipotle chili powder, OPTIONAL
- freshly ground pepper
To thicken:
- 1/4 cup tomato salsa, or substitute 1 Tablespoon tomato paste
- 2 teaspoons cornstarch
Topping suggestions:
- tortilla strips, diced avocado, red onion, cilantro, lime wedges/lime juice, diced fresh tomatoes, sour cream and/or shredded cheddar cheese
Instructions
- Heat the oil in a large pot on the stovetop over medium heat. Add the onion, bell peppers and jalapeño peppers (if using) and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, another minute. Add the tomato paste to the pot and cook, stirring, about 1 minute.
- Add the canned diced tomatoes and broth and stir to combine. Add the corn and black beans to the pot and stir together. Add the chili, cumin, salt, oregano, brown sugar and chipotle chili powder (if using). Add some freshly ground black pepper. Stir together well.
- Bring the chili to a simmer, then reduce the heat slightly and allow the chili to simmer for 15-20 minutes to thicken and blend the flavours.
- Meanwhile, in a small bowl, stir together the salsa and cornstarch.
- When the chili has simmered and thickened, stir in the salsa/cornstarch mixture and cook, stirring, until the chili thickens a bit more.
- Taste the chili. Add additional salt, as needed. You can also add additional chili powder and cumin, to taste.
- Serve immediately with any or all of the suggested toppings.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water or broth to loosen the chili a bit, if needed.
Notes
Watch how to make it
More Southwest-inspired recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
