Black Bean and Roasted Corn Chipotle Chili

Bold, smoky, and bursting with flavor, this Black Bean and Roasted Corn Chipotle Chili is a satisfying twist on a classic comfort food. Packed with protein-rich black beans, sweet roasted corn, and a medley of bold spices like smoked paprika and chili powder, this vegan chili delivers a hearty, smoky kick with every bite. The addition of chipotle peppers in adobo sauce introduces a spicy, smoky depth that harmonizes beautifully with fire-roasted tomatoes and vibrant lime juice. Whether enjoyed on a cozy weeknight or as a crowd-pleaser at your next gathering, this easy-to-make chili is perfect for pairing with crusty bread, tortilla chips, or a dollop of sour cream. Ready in just one hour, this dish is a warm, flavor-packed hug for your taste buds!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 peppers chipotle peppers in adobo sauce, chopped
• 2 teaspoons adobo sauce (from chipotle peppers)
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 can fire-roasted diced tomatoes (14-ounce can)
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• 2 cans black beans, drained and rinsed (15-ounce cans)
• 1.5 cups frozen roasted corn (or fresh corn kernels)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant and the pepper begins to soften.

Step 4

Add the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, chili powder, and dried oregano. Stir well to coat the vegetables in the spices, cooking for 1 minute.

Step 5

Mix in the fire-roasted diced tomatoes and tomato paste, stirring until combined.

Step 6

Pour in the vegetable broth, then add the black beans and roasted corn. Stir the ingredients together.

Step 7

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Step 8

Season with salt and black pepper to taste. Add the lime juice and stir well.

Step 9

Serve hot, garnished with fresh chopped cilantro if desired. Enjoy with crusty bread, tortilla chips, or a dollop of sour cream!

Nutrition Facts

Serving size	(2221.2g)

Amount per serving	% Daily Value*
Calories	1689.0

Total Fat 44.1g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6022.8mg	0%
Total Carbohydrate 266.7g	0%
Dietary Fiber 73.8g	0%
Total Sugars 46.3g
Protein 78.2g	0%

Vitamin D 0IU	0%
Calcium 525.9mg	0%
Iron 22.5mg	0%
Potassium 5160.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 17.6%

Carbs: 60.1%