Black Bean and Corn Chili Recipe
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The Endless Meal · by Kristen Stevens★ 4.9 (50)

Black Bean and Corn Chili Recipe

NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 48%
CARBS 92G63% OF CAL
20G FIBER0G ADDED0G INTRINSIC54G OTHER17G TOTAL SUGAR
FAT 16G24% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty black bean and corn chili with tomatoes, salsa, and warm spices. Ready in 30 minutes, naturally vegetarian, and rich with flavor from the tomato broth.

mainamericansoupbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1 large onion (minced)
  • 4 cloves garlic (minced)
  • 1 medium red bell pepper (minced)
  • 1 ½ teaspoons chili powder (more to taste)
  • ½ cup salsa (See notes)
  • 28-ounce can diced fire-roasted tomatoes (can sub regular diced tomatoes)
  • 2 15-ounce cans black beans (drained and rinsed)
  • 1 cup chicken stock (can sub vegetable stock)
  • 1 teaspoon sea salt (more to taste)
  • 3 cups frozen corn kernels
  • Optional toppings: grated white cheddar, lime wedges, cilantro, and green onions (for vegan sub dairy-free cheese, )
  • 1 ripe avocado (diced)
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • Juice from ½ lime
  • A pinch of sea salt and pepper
PREP
5M
SODIUM
1291MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.