Black Bean Corn Chili Lime (Print Version)

Vibrant vegan chili with black beans, sweet corn, and zesty lime for a satisfying meal.

# What You’ll Need:

→ Beans and Vegetables

01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 2 cups sweet corn kernels (fresh or frozen)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium jalapeño, seeded and minced (optional for heat)
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced

→ Spices & Seasonings

10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt, or to taste
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil

→ Garnishes (optional)

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent and fragrant.
02 - Stir in garlic and jalapeño; cook for 1 minute until fragrant. Add red bell pepper and cook for another 3 minutes, stirring occasionally.
03 - Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper; stir well to coat vegetables and toast spices for 30 seconds.
04 - Add black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir thoroughly to combine all ingredients.
05 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally until flavors meld and thickens slightly.
06 - Stir in lime zest and juice. Taste and adjust seasoning if necessary. Serve hot garnished with fresh cilantro, avocado slices, and lime wedges if desired.

# Expert Tips:

01 -
  • The lime brightens everything up in this way that makes the whole bowl feel lighter than typical chili
  • You can throw it together in under an hour but it tastes like it simmered all day
  • The texture combination of creamy beans, crisp corn, and tender vegetables keeps every bite interesting
02 -
  • The lime should be added at the very end because cooking it makes the flavor disappear completely
  • This chili actually tastes better the next day as the spices have time to meld together
  • The consistency will thicken up considerably as it sits, so add a splash of water or broth when reheating
03 -
  • Toast your spices in a dry pan before adding them to the pot for an even deeper flavor
  • Use a microplane for the lime zest to get just the outer colorful layer without any bitter pith

Go Back