Black Bean and Corn Chili with Avocado Salsa

Black Bean and Corn Chili with Avocado Salsa

What’s your go-to, easy to make comfort meal? Mine’s this black bean and corn chili with avocado salsa. I’ve been making it for so many years that I’ve forgotten where the recipe first came from, and whether or not my version now even resembles the original. Doesn’t matter, I love it.

Black Bean and Corn Chili with Avocado SalsaThe crunchy corn and the smooth avocado and the creamy melted cheese all blend together to scream delicious comfort. This is the kind of meal you want to eat in your pj’s when you’ve taken a day off work. Or the kind of meal you want to come home to after a long day.

It’s also healthy, quick to make, reheats awesome and will be a hit with your kids (yes, yes, yes and yes!) You want to make this :)

Black Bean and Corn Chili with Avocado Salsa

5.0 from 1 reviews
Black Bean and Corn Chilli with Avocado Salsa
Prep time
Cook time
Total time
This healthy chilli is quick and easy to make and will be a hit with your kids. Don't be afraid to double the batch, this chilli reheats well.
Makes: 4
  • 1 onion, minced
  • 1 red or green pepper, minced
  • 4-5 cloves garlic, minced
  • ½ cup salsa
  • 1 28oz can whole stewed tomatoes (break them up into smaller pieces using your hands)
  • 2 cans black beans
  • 3 cups fresh or frozen corn kernels
  • Optional: ¼ cup prawn stock (while you won't taste it it will add depth to the dish)
  • 1 avocado, diced
  • A squeeze of lime juice
  • Salt/pepper
  • Oil for sautéing
  • Mozzarella or cheddar cheese, grated
  1. Heat oil in a large pot over medium high heat. Add onion and cook for 2 minutes. Add garlic and cook for 1 minute. Add red pepper and cook 2 more minutes.
  2. Add salsa, tomatoes and black beans and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Add corn and return to a boil. Reduce heat and simmer for 5 more minutes
  4. Season to taste with salt and pepper.
  5. Gently toss the avocado in lime juice.
  6. To serve, ladle into bowls, top with cheese and avocado salsa.
  7. Enjoy!

Want some more yummy comfort food recipes? Check out: 

Curried Vegetable Stew with Quinoa

Easy Vegetarian Chili

Vegan Thai Coconut Curry

Chickpea and Yam Chili

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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    • says

      Hi Anne,

      The salsa I use is always in a jar. Pace Picante is a cheap brand that works just fine with this recipe. There are lots of others though and they will all work well :)

    • Kristen says

      Hey Vita,

      I was actually vegetarian for years, and still often eat that way. It is still a little strange for me to cook with meat. Hope you enjoy this meat-less version!


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