Get the Recipe: Southwest Black Bean and Corn Chili
This meatless chili combines canned black beans with corn, bell peppers, canned diced tomatoes and Southwest spices for a hearty vegetarian 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.
You can make this chili as spicy or not, as you like. For a less spicy chili, omit the jalapeño pepper and chipotle chili powder and use the lesser amounts of chili powder and cumin.
Notes
Nutritional information is for the chili only and does not include any toppings.
Tips!
Using no-salt-added black beans and low-sodium broth is a great option for a lower-sodium chili.
Serving suggestions: Crusty bread, skillet jalapeño cornbread, jalapeño cheddar biscuits, simple green salad.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, and step-by-step photos that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 238kcal, Carbohydrates: 47g, Protein: 10g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1006mg, Potassium: 952mg, Fiber: 12g, Sugar: 6g, Vitamin A: 1610IU, Vitamin C: 60mg, Calcium: 99mg, Iron: 4mg
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