Black Bean and Corn Chili Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
303 kcal
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Cuisine
North American
Black Bean and Corn Chili Recipe
Description
The chili begins with sautéed onions, garlic, and red bell pepper flavored with chili powder, then simmered with salsa, diced tomatoes, black beans, chicken stock, and salt. Corn is added toward the end to maintain some texture. The resulting chili is thick, flavorful, and mildly spiced, providing a balanced base.
Accompanying the chili, an avocado salsa blends diced ripe avocado, red onion, cilantro, and lime juice seasoned with salt and pepper. This fresh salsa adds a cool, creamy contrast to the warm chili. Additional toppings like grated cheddar, lime wedges, chopped cilantro, and green onions allow customization.
The chili suits casual dinner settings and can be adapted for vegan diets by choosing dairy-free cheese options.
Ingredients
The Chili
- 1 tablespoon olive oil
- 1 large onion minced
- 4 cloves garlic minced
- 1 medium red bell pepper minced
- 1 ½ teaspoons chili powder more to taste
- ½ cup salsa See notes
- 28-ounce ounce can tomato can sub regular diced tomatoes, fire-roasted, diced
- 2 ounce black beans drained and rinsed, canned
- 1 cup chicken stock can sub vegetable stock
- 1 teaspoon salt more to taste, sea salt
- 3 cups corn kernels frozen
- white cheddar for vegan sub dairy-free cheese, optional toppings: grated cheddar, lime wedges, chopped cilantro, and green onions
- lime
- cilantro
- green onion
The Avocado Salsa
- 1 avocado diced, ripe
- 2 tablespoons red onion minced
- 2 tablespoons cilantro minced
- lime juice from half lime
- salt sea salt, a pinch
- black pepper sea salt, a pinch
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and bell pepper and cook for 5 more minutes. Stir in the chili powder.
- Add the salsa, tomatoes, black beans, stock, and salt and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
- Add the corn and return the pot to a boil. Reduce the heat and simmer for five minutes. Season to taste with additional sea salt and pepper.
- While the chili is cooking, prepare the avocado salsa. In a small bowl, gently toss the avocado with the red onion and lime juice. Season to taste with a pinch of sea salt and pepper.
- To serve the chili, ladle it into bowls and top with the avocado salsa and any or all of the optional toppings.
Notes
- Use your preferred salsa brand to adjust flavor and spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1 serving = 2 ½ cups | |
| Calories | 303kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 1469mg | 61% |
| Potassium | 710mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 2237IU | 45% |
| Vitamin C | 55mg | 61% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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