This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe.

This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe. | theendlessmeal.com

Friends! Welcome to the 10th edition of Throw Back Thursdays. Can you believe it's been almost a year since we started these #tbt posts? Crazy!

The idea behind these posts is to (re)share with you some of the great recipes on TEM that are hidden WAY back in the recipe archives. Most of these Throw Back posts have terrible (read: hilarious) photos attached to them that would so not convince you to want to make the recipe. And some of the recipes were so poorly written that even I have trouble reading them. Not even joking.

You know you weren't good at recipe writing when you can't read your own recipe!

I've been wanting to share this Black Bean and Corn Chili recipe again with you for a while now. It's a vegetarian (and vegan!) chili recipe that is crazy delicious. It's loaded with black beans and corn and topped with a light and fresh avocado salsa.

What I love most about the chili is how FRESH it tastes. I know that calling something a summer chili recipe might sound a little odd, but this has summertime written all over it. The crunchy corn, creamy avocado and tangy lime demand to be eaten on a hot summer's day.

Enjoy, my friend!

This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe. | theendlessmeal.com


Original post date: June 12th, 2012

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.

The crunchy corn, 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 definitely want to make this 🙂

This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe. | theendlessmeal.com

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This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe. | theendlessmeal.com

Black Bean and Corn Chili with Avocado Salsa

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Chili
  • Cuisine: American

Description

This vegetarian (and vegan!) Black Bean and Corn Chili is a healthy and delicious recipe that takes only 30 minutes to make. It's topped with a simple avocado salsa for the ultimate southwest chili recipe.


Scale

Ingredients

For the Black Bean and Corn Chili:

  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 45 cloves garlic, minced
  • 1 red or green bell pepper, minced
  • 1 1/2 teaspoons chili powder
  • 1/2 cup salsa (See notes)
  • 1 28-ounce can whole stewed tomatoes (break them up into smaller pieces using your hands)
  • 2 15-ounce cans black beans, drained and rinsed
  • 3 cups fresh or frozen corn kernels
  • Optional: 1/4 cup prawn stock (While you won't taste the stock, it will add depth to the dish. Omit for vegetarian and vegan.)
  • Sea salt and fresh cracked pepper, to taste
  • Optional toppings: grated white cheddar (for vegan sub dairy-free cheese), lime wedges, cilantro and green onions

For the Avocado Salsa:

  • 1 avocado, diced
  • 2 tablespoons minced red onion
  • Juice from 1/2 lime
  • A pinch of sea salt and pepper

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the red pepper and cook two more minutes. Stir in the chili powder.
  2. Add the salsa, tomatoes, and black beans and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
  3. Add the corn and, if using, the prawn stock and return the pot to a boil. Reduce the heat and simmer for five minutes. Season to taste with sea salt and pepper.
  4. While the chili is cooking, prepare the avocado salsa. In a small bowl, gently toss the avocado with the red onion and the lime juice. Season to taste with a pinch of sea salt and pepper.
  5. To serve: ladle the black bean and corn chili into bowls and top with the avocado salsa and any or all of the optional toppings.

Notes

*Any kind of salsa will work in this recipe. I usually use an inexpensive, medium spicy salsa.