Mexican Corn Chili
Bring bold, delicious flavors to your table with this hearty Mexican Corn Chili! This vibrant, plant-based chili is a delightful medley of tender beans, sweet bursts of corn, and zesty spices like cumin, chili powder, and smoked paprika. A touch of jalapeño delivers optional heat, while lime juice and fresh cilantro brighten every bite. Simmered to perfection in a savory vegetable broth, this one-pot recipe is as easy as it is satisfying, making it a perfect weeknight dinner that’s ready in just 45 minutes. Customize your bowl with toppings like sour cream, shredded cheese, or a vegan alternative for a comforting dish that’s as versatile as it is flavorful. Packed with protein, fiber, and fresh ingredients, this Mexican Corn Chili is a must-try for chili lovers and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 small jalapeño, finely diced (optional, for spice)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- as desired sour cream or vegan alternative (optional, for topping)
- as desired shredded cheddar or vegan cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and optional jalapeño. Cook for another 4-5 minutes until the vegetables are tender.
Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes (with their juice), black beans, kidney beans, corn, and vegetable broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
Serve hot in bowls, garnished with chopped cilantro, and topped with sour cream or shredded cheese if desired.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 49.6 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 873 mg | 67% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5476 mg | 117% | |
*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.
