Description
A quick, one-pot vegetarian chili made with black beans, corn, and crushed tomatoes. It’s packed with protein and fiber, ready in under 30 minutes of active time, and perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons vegetable oil or olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 2 cans (15oz each) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5oz) crushed tomatoes
- 1 medium green bell pepper, diced (optional)
- 1/2 cup vegetable broth (optional, for consistency)
- 1 square dark chocolate (70% or higher, optional)
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and rinse the black beans.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it brown.
- Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir constantly for 1 minute to bloom the spices.
- Pour in the crushed tomatoes, drained black beans, and frozen corn. Stir to combine. Add diced green bell pepper if using.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Taste and adjust seasoning with salt and pepper. If too thick, add vegetable broth. If using, stir in the dark chocolate until melted.
- Serve hot with toppings such as sour cream, Greek yogurt, cilantro, lime, cheese, or avocado.
Notes
Rinsing canned beans is crucial to remove excess sodium and tinny taste. Blooming spices in oil enhances flavor. Chili tastes better the next day and freezes well for up to 3 months. If using dried beans, soak and cook them beforehand as they require more time.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 12
- Protein: 14
Keywords: vegetarian chili, healthy dinner, one pot meal, black bean chili, weeknight dinner, gluten-free, vegan chili, quick recipes