Mexican Chili with Black Beans
Dive into a bowl of hearty, flavor-packed comfort with this Mexican Chili with Black Beans—a vibrant and satisfying dish that’s perfect for busy weeknights or cozy gatherings. This vegetarian chili layers bold spices like chili powder, smoked paprika, and cumin with the sweetness of bell peppers and the gentle heat of optional jalapeño, creating a rich and robust base. Protein-packed black beans and tender corn kernels complement the zesty tomato broth, making it a filling option that doesn’t skimp on taste. Ready in just 50 minutes with simple pantry staples, this one-pot wonder is as easy to make as it is to enjoy. Serve it with fresh cilantro and lime wedges for a bright, citrusy finish, and you’ve got a wholesome meal that’s as delightful as it is nutritious. Perfect as a main dish or meal prep favorite, this chili is a must-try for fans of Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely chopped (optional for heat)
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 8-ounce can canned tomato sauce
- 2 15-ounce cans canned black beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 wedges lime wedges (optional for serving)
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, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 5 minutes until the vegetables are tender.
Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot. Stir well to evenly coat the vegetables with the spices, cooking for 1 minute until fragrant.
Pour in the canned diced tomatoes with their juices, tomato sauce, and vegetable broth. Stir to combine.
Add the drained and rinsed black beans and frozen corn kernels. Mix everything thoroughly.
Season the chili with salt and black pepper. Stir and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 25 minutes, occasionally stirring to prevent sticking.
Taste the chili and adjust seasonings as needed (add more salt, spices, or lime juice for brightness).
Serve the chili hot in bowls and garnish with fresh cilantro if desired. Offer lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6178 mg | 269% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 52.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5387 mg | 115% | |
*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.
