Vegan Black Bean and Corn Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and diced (optional)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, bell pepper, and jalapeño (if using) and cook for another 2 minutes.
3. 3 Add black beans, corn, diced tomatoes, and vegetable broth. Stir to combine.
4. 4 Season with chili powder, cumin, smoked paprika, salt, and pepper.
5. 5 Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6 Taste and adjust seasoning if necessary. Garnish with cilantro before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a can of diced green chiles for extra kick
• Stir in cooked quinoa for a protein boost

Substitutions

• Substitute vegetable broth with water if needed
• Use frozen corn if fresh isn't available

Pairings

• Cornbread
• Avocado slices

Nutrition

Tips

• For extra flavor, let the chili sit for 30 minutes before serving.
• Feel free to add a splash of lime juice before serving for brightness.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with warm cornbread or a side of avocado

FAQ