Black Bean and Roasted Corn Chipotle Chili
Bold, smoky, and bursting with flavor, this Black Bean and Roasted Corn Chipotle Chili is a satisfying twist on a classic comfort food. Packed with protein-rich black beans, sweet roasted corn, and a medley of bold spices like smoked paprika and chili powder, this vegan chili delivers a hearty, smoky kick with every bite. The addition of chipotle peppers in adobo sauce introduces a spicy, smoky depth that harmonizes beautifully with fire-roasted tomatoes and vibrant lime juice. Whether enjoyed on a cozy weeknight or as a crowd-pleaser at your next gathering, this easy-to-make chili is perfect for pairing with crusty bread, tortilla chips, or a dollop of sour cream. Ready in just one hour, this dish is a warm, flavor-packed hug for your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 teaspoons adobo sauce (from chipotle peppers)
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 can fire-roasted diced tomatoes (14-ounce can)
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 cans black beans, drained and rinsed (15-ounce cans)
- 1.5 cups frozen roasted corn (or fresh corn kernels)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant and the pepper begins to soften.
Add the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, chili powder, and dried oregano. Stir well to coat the vegetables in the spices, cooking for 1 minute.
Mix in the fire-roasted diced tomatoes and tomato paste, stirring until combined.
Pour in the vegetable broth, then add the black beans and roasted corn. Stir the ingredients together.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Season with salt and black pepper to taste. Add the lime juice and stir well.
Serve hot, garnished with fresh chopped cilantro if desired. Enjoy with crusty bread, tortilla chips, or a dollop of sour cream!
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6023 mg | 262% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 73.8 g | 264% | |
| Total Sugars | 46.3 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5160 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
