Southwestern Chipotle Chili with Black Beans and Corn

Dive into the bold, smoky flavors of Southwestern Chipotle Chili with Black Beans and Corn—a hearty one-pot recipe perfect for busy weeknights or chilly evenings. This vegetarian chili is packed with protein-rich black beans, sweet bursts of corn, and an irresistible kick from chipotle peppers in adobo sauce. Layered with aromatic spices like cumin, smoked paprika, and chili powder, each spoonful delivers an explosion of Southwest-inspired flavor. Simmered to perfection in a rich tomato and vegetable broth base, this dish strikes a perfect balance of spice and comfort. Top it off with fresh cilantro and a splash of lime for a zesty finish, and serve it as a standalone meal or alongside crusty bread for dipping. Ready in under an hour and serving six, it’s a flavorful crowd-pleaser that’s easy to customize!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 peppers chipotle peppers in adobo sauce, chopped
• 2 teaspoons ground cumin
• 1.5 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned sweet corn, drained
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, sliced into wedges (for serving)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3–4 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes, stirring occasionally.

Step 4

Add the chopped chipotle peppers, ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices.

Step 5

Pour in the canned diced tomatoes (including their juices) and vegetable broth. Stir to combine and bring the mixture to a simmer.

Step 6

Add the drained black beans and sweet corn to the pot. Stir gently to incorporate.

Step 7

Season with salt and ground black pepper. Reduce the heat to low and let the chili simmer uncovered for 25–30 minutes, stirring occasionally.

Step 8

Taste the chili and adjust the seasoning as needed, adding more salt or spices if desired.

Step 9

Once the chili has thickened to your preferred consistency, remove it from the heat.

Step 10

Serve hot, garnished with freshly chopped cilantro and a squeeze of lime juice from the wedges on the side.

Nutrition Facts

Serving size	(2569.0g)

Amount per serving	% Daily Value*
Calories	1720.6

Total Fat 65.8g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7225.8mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 68.9g	0%
Total Sugars 60.8g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 633.5mg	0%
Iron 23.9mg	0%
Potassium 4971.4mg	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: 32.4%

Protein: 12.7%

Carbs: 55.0%