Black Bean & Corn Chili
Black beans, corn, and tomatoes simmer into a smoky, spoonable chili built from pantry basics.
Let’s make something lovely.
A can of beans and a little corn can become a substantial meal with onion, garlic, and tomato. This version uses cumin and smoked paprika for warmth while leaving the heat mild enough to adjust at the table.
The photograph shows ingredients rather than a finished dish, so chili is a proposed way to bring them together. Mashing a small portion of the beans in the pot gives the sauce more body without adding flour.
Black Bean & Corn Chili
What you’ll need
Chili
Let’s do this
- 1
Start the base
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic, cumin, paprika, oregano, and cayenne and cook for 30 seconds.
- 2
Add the pantry ingredients
Stir in the drained black beans, tomatoes with their juices, corn, broth, salt, and black pepper. Bring to a gentle boil.
- 3
Simmer
Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the chili has thickened.
- 4
Adjust the texture
Mash about 1/2 cup of the beans against the side of the pot, then stir them back in. Add the lime juice. If the chili is thicker than you like, stir in water 1 tablespoon at a time. Serve hot.
Check vegetable broth for celery, soy, or wheat. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Rinsing canned beans gives you more control over the salt and sauce texture.
Keep the simmer gentle so the bottom does not catch.
Taste before adding extra salt because broth and canned tomatoes vary.
Cool in shallow containers and refrigerate within 2 hours. Use within 3–4 days, reheating to 165°F/74°C; bring the sauce to a bubbling simmer while stirring. Freeze for up to 3 months for best quality.
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