Quick Black Bean Chili With Corn – No Meat or Dairy

Growing up with a vegetarian mother, it was not uncommon for us to be served a bowl of beans. For a vegetarian, she doesn’t actually eat as much beans as you’d think. But when she does, it’s usually her black bean chili with corn for dinner. 

We love a warm meal in a bowl around here! If you’re looking for more soup and stew ideas, try this South African butternut squash soup. Or stick with the bean theme with white bean veggie soup. Other fan-favorite warm bowls include South African chicken potato stew and Denningvleis.

Chili Variations

We always eat my mom’s black bean chili with corn on white rice with grated cheese on top. Kind of unusual, but delicious all the same (or maybe it’s just nostalgic).

(No, just kidding, it’s delicious.)

I never even knew chili traditionally had meat in it until I was well into my twenties at eating at other people’s houses. I always dutifully followed my mom’s recipe and it never occurred to me that anyone would add meat to it!

Now, many years later, I’ve tried it many ways. And I mean MANY ways. 

Beefy. Vegetarian. Vegan. With bone broth. With vegetable broth. On Spanish rice. On cornbread. With cheese on top. Without cheese on top. With vegan cheese subs. With sour cream or vegan sour cream subs. 

I’ve also tried it with or without corn. With or without bell peppers. With or without spicy cayenne. 

In case you’re not getting the idea yet, bean chili is highly, highly adaptable and so easy to make. It’s such a great dish for cooks starting out, and also for cooks who love to experiment. (Some might say we even toss in random ingredients willy-nilly. So careless! Oh, well.)

But no matter how I’ve tried it, there are a few consistencies that remain: A base of at least 3 cans of beans. A can of crushed tomatoes. And no matter what, I’ll always opt for chopped cilantro and avocado on top. 

What Are The Best Beans For Chili? 

Another area that is gray and adaptable, a bean chili recipe can be made with different kinds of beans and come out great either way.

The most traditional choice would be kidney beans. My mom’s original recipe calls for two cans of black beans and one of anything else, but I actually prefer two cans of kidney instead.

Plus one of whatever, usually black beans. 

In fact, I’m almost always making a big enough batch to do two cans of kidney beans, one can of black and one can of pinto. I’ve filled up the biggest Le Creuset you can get (15 quarts) with every can I had in the closet, including those just mentioned plus chickpeas, butter beans, navy beans and even baked beans.

And even a can of creamed corn! And yes, this was all in one batch. (It was a very overly-spicy emergency).

And guess what, it was super good!

Black Bean Chili With Corn Ingredients

As I’ve probably made clear by now, the ingredients in any bean chili recipe are adjustable to whatever’s in your pantry, but here are the basics: cans of beans and a can of crushed tomatoes. You’ll want an onion and some garlic and some oil to saute them in to start.

And if you’re feeling fancy, there’s no harm in some chopped bell pepper, too. 

For extra liquid you could just use water, but more flavorful would be vegetable or chicken broth. 

Another method to get some flavor in is through spices. Cumin, cinnamon and a tiny dash of cayenne make all the difference. Plus a spoon of sugar to cut through the tomatoes. 

How To Make Black Bean Chili With Corn

Heat a spoon of coconut oil (or your oil of choice) in a large cast-iron enamel or stainless steel pot. Chop the onion and red peppers and mince the garlic. 

Saute the onion and pepper until beginning to brown, then add the garlic for about 10 seconds—just long enough to release its scent. Be ready to add in your broth and beans, plus crushed tomatoes and spices.

Simmer for 20-30 minutes and that’s it! Told you it was easy. 

Storing & Reheating

• Reheating: Warm on the stove over low heat or in the microwave, adding a splash of water or broth if it thickens too much.
• In the fridge: Store in an airtight container for up to 5 days.
• In the freezer: Freeze for up to 3 months. Just defrost overnight in the fridge before reheating.

Mix It Up With Cilantro!

This copycat Chipotle cilantro lime rice is so fresh and flavorful! Make your bean chili pop by using this colorful recipe in place of plain rice.

View Cilantro Lime Rice

Black Bean Chili with Corn

This quick and easy black bean chili with corn makes a yummy dinner (or leftovers for lunch!) anytime. Freezer-friendly.

Print Pin Rate

Course Main Dishes, Soups & Stews

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

1x2x3x

Ingredients

• 1 tbsp olive oil or coconut oil
• 1 yellow onion
• 2 cloves garlic
• 1 red bell pepper
• 2 cans black beans
• 1 can kidney beans or beans of your choice like pinto, white beans, etc.
• 10oz bag frozen corn
• 28 oz crushed tomatoes
• 1 cup vegetable or chicken stock
• 1 tsp sugar
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/8 tsp cayenne more or less depending how spicy you like it—but start low, you can always add more
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Heat a spoon of coconut oil (or your oil of choice) in a large cast-iron enamel or stainless steel pot. Chop the onion and red peppers and mince the garlic. 
• Saute the onion and pepper until beginning to brown, then add the garlic for about 10 seconds—just long enough to release its scent. Be ready to add in your broth, beans, corn, crushed tomatoes and spices.
• Simmer uncovered for 20-30 minutes. 
• Serve with rice, cornbread, tortillas or tortilla chips. Store in the fridge for 5 days or in the freezer for 3 months.

Nutrition Facts

Black Bean Chili with Corn

Amount per Serving

Calories

232

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

0.4

g

3

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

904

mg

39

%

Potassium

 

1427

mg

41

%

Carbohydrates

 

44

g

15

%

Fiber

 

12

g

50

%

Sugar

 

14

g

16

%

Protein

 

13

g

26

%

Vitamin A

 

2059

IU

41

%

Vitamin C

 

43

mg

52

%

Calcium

 

70

mg

7

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.