Black Bean and Corn Chili Recipe
This black bean and corn chili is hearty, flavorful, and easy to make vegetarian. You'll want to soak up every ounce of the rich tomato broth that's made by using salsa in place of some of the tomatoes. It really is the ultimate one-pot meal, and it's ready in just 30 minutes!
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 salsa, See notes
- 28-ounce can diced fire-roasted tomatoes, can sub regular diced tomatoes
- 2 15-ounce cans black beans, drained and rinsed
- 1 cup chicken stock, can sub 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, for vegan sub dairy-free cheese,
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 salsa, 28-ounce can diced fire-roasted tomatoes, 2 15-ounce cans black beans, 1 teaspoon sea salt, 1 cup chicken 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 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
- 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
Use your favorite brand of salsa!
Serving: 1 serving = 2 ½ cups, Calories: 303kcal, Carbohydrates: 43g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 2mg, Sodium: 1469mg, Potassium: 710mg, Fiber: 10g, Sugar: 16g, Vitamin A: 2237IU, Vitamin C: 55mg, Calcium: 101mg, Iron: 2mg