Southwestern Black Bean Chili
Warm up your weeknight dinners with this vibrant and hearty Southwestern Black Bean Chili, a one-pot wonder bursting with bold flavors and nutritious ingredients. Packed with protein-rich black beans, sweet bell peppers, and a smoky blend of spices like cumin, chili powder, and paprika, this vegetarian chili is both satisfying and full of depth. Juicy canned tomatoes and a squeeze of fresh lime add a tangy brightness, while frozen corn kernels offer a subtle sweetness. Ready in just 45 minutes, this recipe is perfect for a quick, cozy meal that can easily be customized with toppings like fresh cilantro, avocado, or your favorite hot sauce. Serve it with warm cornbread or crunchy tortilla chips for an irresistible Southwestern-inspired feast sure to please a crowd.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, finely chopped (optional)
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes (with juices)
- 30 ounces canned black beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup 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 translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 3-4 minutes until the peppers soften.
Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir well to coat the vegetables in the spices and cook for 1 minute to toast the spices.
Add the canned diced tomatoes (with their juices), black beans, and vegetable broth. Stir to combine.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let it cook for 20 minutes, stirring occasionally.
Add the frozen corn kernels, salt, and black pepper. Stir and cook for another 5 minutes until the corn is heated through.
Remove the pot from the heat and stir in the lime juice.
Taste and adjust seasoning as needed with additional salt, pepper, or lime juice.
Serve the chili hot, garnished with fresh cilantro, if desired. Optionally, pair with cornbread or tortilla chips.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6756 mg | 294% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 84.6 g | 302% | |
| Total Sugars | 61.5 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5930 mg | 126% | |
*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.
