This Black Bean and Corn Chili is a great meatless meal that’s ready in under 30 minutes. It’s so thick and hearty, you won’t miss the meat. Especially when paired with some warm baked corn bread!
As I mentioned the other day, 2018 is going to be a great year. Aside from the bigger changes our family is looking forward to, I’ve also made a few small resolutions. The best one being to regain my creativity in the kitchen. I’ve definitely been in a rut of old standby recipes since Molly was born. Boneless skinless chicken and ground beef on repeat.
This year is all about branching out to different proteins (which will be easier now that our new home is close to Trader Joe’s and Whole Foods!), using the slow cooker more (I always forget about it!), trying new flavors, and creating more of my own recipes but ALSO trying new recipes from my millions of cookbooks and food magazines.
The year is off to a good start. We’re only 9 days in and I’ve already cooked ground turkey, pork tenderloin, salmon, bone-in chicken thighs and shrimp. And I’ve got a flank steak waiting for me in the fridge. It’s been a while since I’ve made any of those things! I’ve also branched out in the flavor department with Thai inspired lettuce wraps and harissa chicken.
Enough about all that meat though, because today’s recipe is actually a meatless one. But it checks the box for new recipe creation, AND it’s quick, easy and yummy! Great for freezing too, which is always helpful for busy weeks.
This Black Bean and Corn Chili is a variation off this Three Bean Chili I’ve made countless times. It comes together so quickly but packs in tons of flavor. I used chicken stock in my batch of chili, but you can definitely keep it totally vegetarian by using vegetable stock instead, or even beer! Because what goes better with chili than a cold brewski?
When I make a vegetarian chili like this, I love to add in a can of refried beans at the end. It’s a great trick for thickening up the chili, plus is packs in extra flavor and fiber!
This chili is pretty and colorful because it’s loaded with good for you veggies. So you can make it for football season but still feel good about your New Years resolutions. Pair it with some homemade corn bread for the winning touchdown (ha ha).
- 2 tbsp olive oil
- 1 large onion, diced
- 2 bell peppers (any color), diced
- 2 jalapeno peppers, minced
- 4 cloves garlic, minced
- 1 cup chicken stock (or vegetable stock or beer)
- 1 32 oz can crushed tomatoes
- 2 (15 oz) cans black beans, rinsed and drained
- 1 cup frozen corn
- 1 tbsp ground cumin
- 2 tbsp chili powder
- Salt & pepper, to taste
- 1 tbsp hot sauce
- 1 (15 oz) can refried beans
- Shredded cheese, scallions, sour cream (optional, for serving)
- Heat oil in a dutch oven or large pot over medium heat.
- Add the onion and bell peppers and saute for 5 minutes.
- Add the jalapeno and garlic and continue to saute 3-5 minutes until vegetables are soft.
- Add the chicken stock to deglaze the pan, stirring up the browned bits from the bottom of the pot.
- Then add the tomatoes, black beans and corn, and stir to combine.
- Season with cumin, chili powder, salt, pepper and hot sauce.
- Stir in refried beans until combined.
- Bring to a boil, then reduce heat and simmer 10 minutes.
- Serve with cheese and cornbread!
Looking for some yummy corn bread to pair this chili with?! Try one of these!