Vegan Black Bean Chili with Corn Recipe
So, it’s cold, you’re hormonal, and if one more person suggests a “light salad,” someone’s catching a ladle. Enter: Vegan Black Bean Chili with Corn—a steamy, chunky, flavorful hug in a bowl. It’s smoky, hearty, and spicy enough to make your ex’s texts seem like background noise. You don’t need meat to feel powerful, just some beans, bold spices, and a pot that says, “I run this kitchen.” This isn’t your basic soup—it’s a chili with sass, fiber, and zero emotional baggage. Spoon it, top it, freeze it. Chili night just got a serious upgrade, darling.

Vegan Black Bean Chili with Corn Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
- Stir in garlic, bell pepper, and jalapeño. Cook another 5 minutes until soft and sassy.
- Mix in chili powder, cumin, smoked paprika, salt, and tomato paste. Let those spices flirt with the heat.
- Add corn, black beans, diced tomatoes, and vegetable broth. Stir like you mean it.
- Bring the whole thing to a gentle boil. Then reduce heat and simmer for 20 minutes.
- Stir in lime juice. Taste test for spice and salt—adjust like the boss you are.
- Ladle into bowls, top with avocado or tortilla chips, and serve hot like your last breakup text.
- Leftovers? Even better the next day. Just like revenge.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Vitamin C: 18%
- Folate: 30%
- Magnesium: 15%
- Potassium: 12%
Additional Notes/Tips to Enhance Flavor
- Add cocoa powder (1 tsp) for rich, deeper flavor—yes, really.
- Want it smoky? Add chipotle in adobo.
- Craving thickness? Mash a few beans before serving.
- Store leftovers up to 4 days or freeze them like your standards.
- Make a double batch—you’ll thank yourself later.