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Vegan Black Bean Chili with Corn Recipe

This bold and hearty vegan chili mixes black beans, corn, tomatoes, and spices into one satisfying, one-pot weeknight or meal-prep masterpiece.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 1 bell pepper chopped
  • 1 jalapeño diced (optional, if you’re spicy like that)
  • 1½ cups corn fresh or frozen
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 can diced tomatoes 15 oz
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1½ cups vegetable broth
  • Juice of half a lime
  • Optional toppings: avocado cilantro, tortilla chips, or a smug smile

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
  2. Stir in garlic, bell pepper, and jalapeño. Cook another 5 minutes until soft and sassy.
  3. Mix in chili powder, cumin, smoked paprika, salt, and tomato paste. Let those spices flirt with the heat.
  4. Add corn, black beans, diced tomatoes, and vegetable broth. Stir like you mean it.
  5. Bring the whole thing to a gentle boil. Then reduce heat and simmer for 20 minutes.
  6. Stir in lime juice. Taste test for spice and salt—adjust like the boss you are.
  7. Ladle into bowls, top with avocado or tortilla chips, and serve hot like your last breakup text.
  8. 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.