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–+ servings
A bowl of black bean and corn chili soup garnished with diced avocado, chopped red onion, cilantro, and a lime wedge.

Black Bean and Corn Chili with Avocado Salsa

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
A 30-minute vegetarian chili built on black beans, sweet corn, and fire-roasted tomatoes, with jarred salsa stirred in for a tangy, layered broth. The avocado salsa on top is worth the extra two 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 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

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
    Chopped red bell peppers and onions sautéing with spices in a large stainless steel pot form the flavorful base for a hearty vegetarian black bean chili.
  • 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
    A pot of vegetarian black bean chili containing black beans, diced tomatoes, onions, and red peppers, viewed from above.
  • 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
    A pot filled with a mixture of corn, black beans, diced tomatoes, onions, and red bell peppers in a savory broth—this hearty vegetarian black bean chili is both comforting and flavorful.
  • 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
    Bowl of chopped avocado, red onion, cilantro, and seasoning—perfect as a fresh topping for black bean chili—with a spoon inside, on a white background.
  • 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
    A bowl of vegetarian black bean chili with corn, diced tomatoes, and red peppers, topped with guacamole and lime, with a spoon in the bowl.

Notes

Store: Chili is a great meal prep option that keeps well in a covered container in your fridge for 3-4 days.
Reheat: I usually reheat it in a small pot over medium-low heat, adding a splash of water to loosen it. A microwave works, too.
Freeze: Chili freezes really well in a covered container for up to three months. I love storing leftovers in these reusable Stasher freezer bags.
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