This Black Bean and Corn Chili is a vibrant, plant-based meal that’s as nutritious as it is comforting.
Packed with protein-rich black beans, fiber-filled corn, and antioxidant-rich fire-roasted tomatoes, it’s naturally low in saturated fat and gluten-free.
Quick to prepare and perfect for meal prep, it’s a satisfying, wholesome dish that fits seamlessly into busy weeknight dinners or cozy lunch options.
Black Bean and Corn Chili
Equipment
- 1 large saucepan
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring spoon
- 1 knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 red bell pepper chopped (about 1¼ cups)
- 1 garlic clove minced
- 15 ounces black beans drained and rinsed
- 1 cup corn kernels
- 14.5 ounces fire-roasted tomatoes with green chiles
- 15 ounces butternut squash puree
- 16 ounces fire-roasted tomato salsa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon crushed Mexican oregano
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 cup low-sodium vegetable broth
Instructions
- Heat the Olive Oil: Begin by placing a large saucepan over medium heat and adding 1 tablespoon of olive oil. Allow the oil to warm until it shimmers slightly—this ensures it’s hot enough to gently sauté the vegetables without burning. Properly heated oil brings out the natural flavors of your aromatics in the next steps.
- Sauté the Onions: Add ½ cup of finely chopped onions to the warm oil. Stir frequently and cook until the onions turn translucent and soft, approximately 3-4 minutes. This process develops a sweet and savory base for the chili and ensures that no raw onion flavor remains.
- Add the Garlic: Once the onions are translucent, add 1 minced garlic clove. Stir continuously for 30 seconds to 1 minute until fragrant. Garlic burns quickly, so it’s important to keep it moving in the pan to release its flavor without becoming bitter.
- Cook the Red Bell Pepper: Next, add 1 chopped red bell pepper (about 1¼ cups). Stir the mixture and cook until the pepper becomes crisp-tender, roughly 4-5 minutes. The bell pepper adds sweetness, color, and a subtle crunch that balances the creaminess of the squash and beans.
- Combine the Black Beans and Corn: Add 15 ounces of drained and rinsed black beans and 1 cup of corn kernels to the saucepan. Stir to evenly combine with the onion, garlic, and bell pepper. This step layers in the protein and fiber, creating a hearty base for your chili.
- Add the Tomatoes and Butternut Squash: Pour in 14.5 ounces of fire-roasted tomatoes with green chiles and 15 ounces of butternut squash puree. Stir carefully to mix all the ingredients together. The roasted tomatoes bring smokiness and depth, while the squash adds natural sweetness and a creamy texture.
- Incorporate the Salsa and Vegetable Broth: Add 16 ounces of fire-roasted tomato salsa and 1 cup of low-sodium vegetable broth. Stir thoroughly to combine, ensuring that the mixture is evenly hydrated. The broth helps thin the chili slightly, giving it a perfect, stew-like consistency once simmered.
- Season the Chili: Sprinkle in 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon crushed Mexican oregano, and ½ teaspoon cayenne pepper. Season with salt and freshly ground black pepper to taste. Stir thoroughly so that all spices are evenly distributed. This step layers in warmth, complexity, and subtle heat without overpowering the vegetables.
- Bring to a Gentle Boil: Increase the heat slightly and bring the chili mixture to a gentle boil, stirring occasionally. Keep an eye on it to prevent sticking or splattering. A gentle boil helps activate the spices and allows flavors to meld before reducing to a simmer.
- Simmer and Thicken: Once boiling, reduce the heat to low and cover the saucepan partially with a lid. Let the chili simmer for 15 minutes, stirring occasionally to prevent sticking. During this time, the flavors deepen, the vegetables soften, and the mixture thickens into a hearty, rich consistency.
- Taste and Adjust Seasonings: After simmering, taste your chili and adjust the seasoning as needed. Add more salt, pepper, or a pinch of cayenne if you prefer additional heat. Tasting and adjusting ensures the flavors are balanced and vibrant before serving.
- Serve and Garnish: Spoon the chili into bowls and serve warm. Optional garnishes like chopped cilantro, a squeeze of lime, or avocado slices add freshness and a pop of color. This chili is hearty enough for a main dish or paired with a side of rice or cornbread for a complete meal.
Notes
- Use fire-roasted tomatoes and salsa for maximum depth of flavor; they add a smoky sweetness that elevates the chili.
- Rinse canned black beans thoroughly to reduce excess sodium and prevent a metallic taste.
- The butternut squash puree not only adds creaminess but also naturally thickens the chili, eliminating the need for cream or flour.
- Adjust the heat by varying the cayenne pepper and chili powder. Start with smaller amounts and add more gradually if desired.
- For a smoother texture, lightly mash a portion of the beans before simmering; this creates a thicker, creamier chili without changing flavor.
Chef’s Secrets: Insider Tips Revealed
One secret to making this chili taste extraordinary is layering flavors at each step.
Start by sautéing onions and garlic slowly to unlock their sweetness.
Toasting the spices briefly before adding liquids enhances their aroma and ensures even distribution.
Another trick is to use a combination of fire-roasted tomatoes and salsa—this brings a balance of smokiness, tang, and subtle heat.
If you like extra richness, stir in a teaspoon of olive oil or a splash of your favorite plant-based milk just before serving.
Finally, letting the chili sit for 10–15 minutes after cooking allows the flavors to meld beautifully.
Serving Suggestions: Delicious Pairing Ideas
This chili is versatile and pairs well with a variety of sides and toppings.
Serve it over steamed brown rice, quinoa, or roasted sweet potatoes for a hearty meal.
Top with fresh cilantro, diced avocado, or a squeeze of lime for brightness.
For extra protein, add crispy tofu cubes or tempeh on the side.
It also works perfectly as a filling for tacos, burritos, or enchiladas.
A slice of cornbread or a small green salad completes the plate, making it ideal for weeknight dinners or casual gatherings.
Storage Tips: Keep It Fresh Longer
Leftover chili stores beautifully in both the refrigerator and freezer.
Allow it to cool completely before transferring to an airtight container.
In the fridge, it will stay fresh for up to 4–5 days and can be reheated on the stove or in the microwave.
For longer storage, freeze in portioned containers for up to 3 months.
When reheating from frozen, thaw overnight in the refrigerator or gently warm on low heat, stirring occasionally to maintain texture.
Chili often tastes even better the next day as the flavors continue to develop.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works just as well and can be added directly to the chili without thawing. It may add a little extra water, so simmer slightly longer if needed to reach your desired thickness.
2. Is this chili spicy?
This chili has a mild to moderate heat level. You can adjust by reducing or increasing the cayenne pepper and chili powder. Adding a pinch of smoked paprika can also enhance flavor without extra heat.
3. Can I make this chili in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Stir occasionally, and adjust seasoning before serving.
4. Can I substitute butternut squash puree?
Yes, roasted pumpkin puree or sweet potato puree can be used instead. They will provide similar creaminess and natural sweetness, keeping the chili thick and rich.
5. Can this chili be meal-prepped?
Definitely. It’s perfect for meal prep because it stores well and tastes even better after sitting for a day. Portion into containers for easy grab-and-go lunches or make a large batch for weekly dinners.
