Black Bean Corn Chili Lime

The first time I made this chili, I was hosting a last-minute dinner for friends who unexpectedly became vegan. I panicked, grabbed whatever was in my pantry, and somehow created something that had everyone going back for seconds. Now it's a staple whenever I need comfort food that doesn't feel heavy.

Last winter my sister came over after a terrible day at work. I made this chili, we sat on the couch with oversized bowls, and she told me it was the first time all day she felt like everything would be okay. Food has this way of doing that, you know?

Ingredients

• 2 cans black beans: These are the heart of the dish, so rinse them well to remove any metallic taste from the canning liquid
• 2 cups sweet corn: Fresh corn adds sweetness but frozen works perfectly fine year round
• 1 red bell pepper: Diced small so it cooks down and adds subtle sweetness without overpowering
• 1 yellow onion: The foundation, so take your time sautéing until properly translucent
• 2 cloves garlic: Minced fresh, because jarred garlic never quite hits the same notes
• 1 jalapeño: Remove the seeds if you are sensitive to heat, or leave them in for a kick
• 1 can diced tomatoes: Do not drain the juices, they become part of the simmering liquid
• 1/2 cup vegetable broth: Just enough to create a saucy consistency without being soupy
• 1 lime: Both zest and juice, added at the end for that bright finish
• 1 1/2 tsp ground cumin: The earthy backbone that makes it taste like a proper chili
• 1 tsp smoked paprika: This adds depth without needing any meat or smoke
• 1 tsp chili powder: For that familiar warm spice we all expect in chili
• 1/2 tsp ground coriander: A secret ingredient that brightens everything else
• 1/2 tsp sea salt: Start here and adjust at the end, as canned beans already contain sodium
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 tbsp olive oil: For sautéing the vegetables and carrying all those spices

Instructions

Build your flavor foundation:

Heat the olive oil in a large pot over medium heat and add your chopped onion. Sauté for 3 to 4 minutes until it turns translucent and smells sweet, this is where your flavor begins.

Add the aromatics:

Stir in the minced garlic and jalapeño, cooking for just 1 minute until fragrant. You will know it is ready when the garlic scent fills your kitchen.

Soften the pepper:

Add the diced red bell pepper and cook for another 3 minutes, stirring occasionally. You want it softened but still holding its shape.

Bloom the spices:

Mix in the cumin, smoked paprika, chili powder, coriander, salt, and pepper. Stir well to coat the vegetables, letting the spices toast slightly in the hot pan.

Combine everything:

Add the black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir to combine all the ingredients evenly.

Let it simmer:

Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes. Stir occasionally and watch as the flavors meld together.

Wake it up with lime:

Stir in both the lime zest and juice right at the end. Taste and adjust the seasoning if it needs more salt or lime.

Finish and serve:

Serve hot in bowls, topped with fresh cilantro, sliced avocado, and extra lime wedges if you want to go all out.

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My neighbor asked for the recipe after smelling it through our shared wall. Now we make it together sometimes, and it has become this lovely ritual of chopping vegetables while catching up on life. Simple food brings people together like that.

Making It Your Own

I have swapped in kidney beans when the store was out of black beans, and honestly, it still worked beautifully. Sweet potatoes are another great addition if you want more substance.

Serving Ideas That Work

This chili is perfect over steamed rice for a more substantial meal, or served with tortilla chips for that satisfying crunch. My friend Sarah serves it in bread bowls and everyone loses their minds over it.

Storage And Meal Prep

This chili keeps well in the refrigerator for up to five days and freezes beautifully for up to three months. I always portion some into freezer safe containers for those busy weeknights when cooking feels like too much.

• Let the chili cool completely before freezing to prevent ice crystals
• Thaw overnight in the refrigerator, then reheat gently on the stove
• Add a splash of fresh lime juice when reheating to brighten it back up

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This is the kind of recipe that reminds me why I love cooking. Simple ingredients, little effort, and something that makes people feel genuinely good. What more could we ask for?

Recipe Q&A

→ Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ How can I add more protein?

Stir in quinoa during the last 15 minutes of cooking, serve over brown rice, or top with hemp seeds and pumpkin seeds for extra plant-based protein.

→ What can I serve with this chili?

Pair with tortilla chips, cornbread, or over steamed rice. Top with avocado, vegan sour cream, or crushed tortilla strips for added texture.

→ Is this chili spicy?

The heat level is mild to medium. Adjust by removing jalapeño seeds for less heat, or add cayenne pepper or leave jalapeño seeds in for more spice.

→ Can I use dried beans instead of canned?

Absolutely. Cook 1 cup dried black beans until tender, then use in place of the canned beans. You may need to add extra broth to reach desired consistency.