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.
For the Black Bean and Corn Chili:
- 1 tablespoon olive oil
- 1 large onion, minced
- 4–5 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
- 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.
- Add the salsa, tomatoes, and black beans and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
- 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.
- 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.
- 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.
*Any kind of salsa will work in this recipe. I usually use an inexpensive, medium spicy salsa.