Roasted Corn and Black Bean Chili
Warm up with a hearty bowl of Roasted Corn and Black Bean Chili, a plant-based comfort food masterpiece bursting with bold, smoky flavors. This vibrant recipe combines sweet roasted corn, tender black beans, and fire-roasted tomatoes for a rich, savory base, while aromatic spices like cumin, smoked paprika, and optional chipotle chili powder add depth and a customizable kick. The simple yet satisfying one-pot dish comes together in under an hour, with bright lime juice and fresh cilantro offering a zesty finish. Perfect for cozy family dinners or meal prep, this vegetarian chili is as versatile as it is nutritious—serve it with cornbread, tortilla chips, or over a bed of rice. Ideal for anyone looking for a healthy, flavorful take on a classic chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 28 ounces fire-roasted diced tomatoes, with juices
- 15 ounces black beans, drained and rinsed
- 2 cups vegetable broth
- 2 cups frozen corn kernels, thawed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon chipotle chili powder (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C). Spread the thawed corn kernels on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, season lightly with salt and pepper, and roast for 12-15 minutes, stirring halfway, until golden brown and slightly charred. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper, and cook for another 3-4 minutes until the peppers begin to soften.
Add the chili powder, ground cumin, smoked paprika, dried oregano, chipotle chili powder (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
Pour in the fire-roasted diced tomatoes with their juices, the black beans, and the vegetable broth. Stir well to combine and bring to a gentle boil.
Reduce the heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the roasted corn and cook for an additional 5 minutes to heat through.
Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning if needed.
Serve hot, garnished with chopped fresh cilantro if desired. Pair with warm cornbread, tortilla chips, or over rice for a complete meal.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 70.6 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5328 mg | 113% | |
*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.
