Black Bean and Corn Chili with Avocado Salsa
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My black bean and corn chili gets its depth from half a cup of jarred salsa stirred in with the fire-roasted tomatoes. It’s vegetarian as written, ready in 30 minutes, and topped with cool avocado salsa.
Most 30-minute chilis taste a little thin, a little flat, obviously made in a hurry. This one doesn’t, and the reason is sitting in your fridge door.
Half a cup of jarred salsa goes into the pot along with the fire-roasted tomatoes. Salsa is already a finished thing, with onion, chiles, cilantro, lime, and vinegar seasoned and balanced for you. Stirring it in gives this black bean and corn chili a tangy, layered base you’d otherwise spend another twenty minutes and five ingredients building. The fire-roasted tomatoes bring smoke, the black beans turn creamy, and the corn stays sweet and poppy because it only simmers for the last five minutes. Then the avocado salsa on top does what chili always wants, which is something cool and bright against all that warmth.
It’s vegetarian as written, with no swaps needed. Thirty minutes start to finish, and it freezes for three months, so I’ll double it when I want a future dinner already handled. It’s the fastest of all my chili recipes.
What to serve with black bean and corn chili
This is a one-pot dinner on its own, and most nights that’s how it goes at my house, with warm corn tortillas or a handful of tortilla chips for scooping. Ladled over rice it stretches to feed more people.
When I want it to feel like a proper meal, these two are what I reach for:
- Cheesy chili zucchini cornbread muffins are the obvious partner and the one worth the extra effort. They’re built for dunking, and the cheese in them plays off the smoky tomato broth.
- Something from my coleslaw recipes if you want crunch on the side rather than on top. A sharp vinegar-based slaw works better here than a creamy one.
Store and reheat
How long does this chili keep in the fridge? Chili is a great meal prep option that stays fresh in the fridge for up to 5 days.
How do I reheat this black bean and corn chili? It’s best reheated in a small pot on the stove. We like to add a little splash of water to help it heat through thoroughly. A microwave works, too.
Can I freeze this chili? Absolutely! Chili freezes really well in a covered container for up to three months. We love storing leftovers in these reusable Stasher freezer bags!
Black Bean and Corn Chili with Avocado Salsa
Ingredients
The Chili
- 1 tablespoon olive oil
- 1 large onion (minced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (minced)
- 1 ½ teaspoons chili powder (more to taste)
- ½ cup jarred salsa
- 28-ounce can diced fire-roasted tomatoes (can sub regular diced tomatoes)
- 2 15-ounce cans black beans (drained and rinsed)
- 1 cup vegetable stock
- 1 teaspoon sea salt (more to taste)
- 3 cups frozen corn kernels
- Optional toppings: grated white cheddar, lime wedges, cilantro, and green onions
The Avocado Salsa
- 1 ripe avocado (diced)
- 2 tablespoons minced red onion
- 2 tablespoons minced cilantro
- Juice from ½ lime
- A pinch of sea salt and pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and bell pepper and cook for 5 more minutes. Stir in the chili powder.1 tablespoon olive oil, 1 large onion, 4 cloves garlic, 1 medium red bell pepper, 1 ½ teaspoons chili powder
- Add the salsa, tomatoes, black beans, stock, and salt, and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.½ cup jarred salsa, 28-ounce can diced fire-roasted tomatoes, 2 15-ounce cans black beans, 1 teaspoon sea salt, 1 cup vegetable stock
- Add the corn and return the pot to a boil. Reduce the heat and simmer for five minutes. Season to taste with additional sea salt and pepper.3 cups frozen corn kernels
- While the chili is cooking, prepare the avocado salsa. In a small bowl, gently toss the avocado with the red onion, cilantro, and lime juice. Season to taste with a pinch of sea salt and pepper.1 ripe avocado, 2 tablespoons minced red onion, Juice from ½ lime, A pinch of sea salt and pepper, 2 tablespoons minced cilantro
- To serve the chili, ladle it into bowls and top with the avocado salsa and any or all of the optional toppings.Optional toppings: grated white cheddar, lime wedges, cilantro, and green onions
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Can you cut down on the amount of chili in the recipe? Will it make it less spicy?
You can! Simply adjust to taste.
What is salsa in this recipe is it something you buy frozen fresh tinned or dried
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 🙂
This is one of the great comfort foods of our time !! Thanks !! DK
Thanks, Dan! I totally agree 🙂