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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 Chilli with Avocado Salsa

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

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)
  • 128 ounce can whole stewed tomatoes (break them up into smaller pieces using your hands)
  • 215– 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.