Roasted Corn and Black Bean Chili

Warm up with a hearty bowl of Roasted Corn and Black Bean Chili, a plant-based comfort food masterpiece bursting with bold, smoky flavors. This vibrant recipe combines sweet roasted corn, tender black beans, and fire-roasted tomatoes for a rich, savory base, while aromatic spices like cumin, smoked paprika, and optional chipotle chili powder add depth and a customizable kick. The simple yet satisfying one-pot dish comes together in under an hour, with bright lime juice and fresh cilantro offering a zesty finish. Perfect for cozy family dinners or meal prep, this vegetarian chili is as versatile as it is nutritious—serve it with cornbread, tortilla chips, or over a bed of rice. Ideal for anyone looking for a healthy, flavorful take on a classic chili recipe.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 ounces fire-roasted diced tomatoes, with juices
• 15 ounces black beans, drained and rinsed
• 2 cups vegetable broth
• 2 cups frozen corn kernels, thawed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon chipotle chili powder (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C). Spread the thawed corn kernels on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, season lightly with salt and pepper, and roast for 12-15 minutes, stirring halfway, until golden brown and slightly charred. Set aside.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic, red bell pepper, and green bell pepper, and cook for another 3-4 minutes until the peppers begin to soften.

Step 4

Add the chili powder, ground cumin, smoked paprika, dried oregano, chipotle chili powder (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Step 5

Pour in the fire-roasted diced tomatoes with their juices, the black beans, and the vegetable broth. Stir well to combine and bring to a gentle boil.

Step 6

Reduce the heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.

Step 7

Stir in the roasted corn and cook for an additional 5 minutes to heat through.

Step 8

Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning if needed.

Step 9

Serve hot, garnished with chopped fresh cilantro if desired. Pair with warm cornbread, tortilla chips, or over rice for a complete meal.

Nutrition Facts

Serving size	(2609.9g)

Amount per serving	% Daily Value*
Calories	1565.5

Total Fat 40.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5318.3mg	0%
Total Carbohydrate 262.7g	0%
Dietary Fiber 69.5g	0%
Total Sugars 70.6g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 524.3mg	0%
Iron 23.7mg	0%
Potassium 5328.2mg	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: 22.2%

Protein: 14.4%

Carbs: 63.5%