Black Bean Corn Chili Lime (Printable version)

Hearty black bean and corn chili with zesty lime, perfect for a satisfying plant-based meal.

# Ingredient list:

→ Beans and Vegetables

01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 2 cups sweet corn kernels (fresh or frozen)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium jalapeño, seeded and minced
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced

→ Spices and Seasonings

10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic and jalapeño; cook for 1 minute until fragrant.
03 - Add red bell pepper and cook for another 3 minutes, stirring occasionally.
04 - Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper; stir well to coat vegetables.
05 - Add black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir to combine.
06 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
07 - Stir in lime zest and juice. Taste and adjust seasoning if necessary.
08 - Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

# Expert Tips:

01 -
  • The lime at the end wakes up every single flavor in the pot like magic
  • It comes together faster than delivery and tastes infinitely better
  • You can freeze portions for those nights when cooking feels impossible
02 -
  • The lime really does need to be added at the end, otherwise it loses its bright punch during cooking
  • Letting the chili simmer uncovered helps it thicken slightly and concentrate the flavors
  • This chili actually tastes better the next day, so do not hesitate to make it ahead
03 -
  • Use a microplane for the lime zest, it catches just the aromatic oils without any bitter pith
  • If the chili seems too thick, add a bit more broth rather than water to maintain flavor

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