Mexican Black Bean Chili
Hearty, flavorful, and packed with plant-based protein, this Mexican Black Bean Chili is the ultimate comfort food with a vibrant twist. Featuring a medley of colorful bell peppers, smoky spices like cumin and paprika, and tender black beans, this one-pot wonder is as nourishing as it is delicious. A splash of fresh lime juice adds a zesty brightness, while frozen corn lends natural sweetness for a perfectly balanced, satisfying dish. Ready in just 50 minutes, this vegan-friendly chili is an ideal weeknight dinner or meal prep option, serving up to six. Garnish with fresh cilantro and pair it with tortilla chips, rice, or crusty bread for a cozy, crowd-pleasing meal brimming with bold Mexican-inspired flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 30 ounces canned black beans, rinsed and drained
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño. Cook for another 5 minutes until the vegetables are tender.
Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices and cook for 1-2 minutes until fragrant.
Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.
Add the rinsed and drained black beans and frozen corn kernels. Bring the mixture to a simmer.
Lower the heat, cover the pot, and let the chili cook for 20 minutes, stirring occasionally.
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust the seasoning if necessary.
Serve hot in bowls, garnished with fresh cilantro if desired. Pair with tortilla chips, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 58.4 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5810 mg | 124% | |
*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.
