Southwestern Chipotle Chili with Black Beans and Corn
Dive into the bold, smoky flavors of Southwestern Chipotle Chili with Black Beans and Corn—a hearty one-pot recipe perfect for busy weeknights or chilly evenings. This vegetarian chili is packed with protein-rich black beans, sweet bursts of corn, and an irresistible kick from chipotle peppers in adobo sauce. Layered with aromatic spices like cumin, smoked paprika, and chili powder, each spoonful delivers an explosion of Southwest-inspired flavor. Simmered to perfection in a rich tomato and vegetable broth base, this dish strikes a perfect balance of spice and comfort. Top it off with fresh cilantro and a splash of lime for a zesty finish, and serve it as a standalone meal or alongside crusty bread for dipping. Ready in under an hour and serving six, it’s a flavorful crowd-pleaser that’s easy to customize!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned sweet corn, drained
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, sliced into wedges (for serving)
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, or until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes, stirring occasionally.
Add the chopped chipotle peppers, ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices.
Pour in the canned diced tomatoes (including their juices) and vegetable broth. Stir to combine and bring the mixture to a simmer.
Add the drained black beans and sweet corn to the pot. Stir gently to incorporate.
Season with salt and ground black pepper. Reduce the heat to low and let the chili simmer uncovered for 25–30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning as needed, adding more salt or spices if desired.
Once the chili has thickened to your preferred consistency, remove it from the heat.
Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice from the wedges on the side.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7226 mg | 314% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 60.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4971 mg | 106% | |
*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.
