Southwest Black Bean and Corn Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili of black beans, corn, and peppers spiced with cumin and chili powder. Served with tortillas and toppings like sour cream and avocado, it's satisfying and warming.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon olive oil
- 1 medium onion (chopped)
- 1 large red or orange bell pepper (diced)
- 1/2 - 1 small jalapeño pepper (diced, OPTIONAL)
- 3 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 28 oz canned diced fire-roasted tomatoes (or regular canned diced tomatoes)
- 1 cup vegetable or chicken broth
- 3 cups frozen corn (or drained canned corn)
- 19 oz canned black beans (drained and rinsed well)
- 1 - 2 Tablespoons chili powder
- 1 1/2 - 3 teaspoons cumin
- 1/2 teaspoon fine salt (plus more, to taste)
- 1/4 teaspoon dried oregano leaves
- pinch brown sugar
- pinch chipotle chili powder (OPTIONAL)
- freshly ground pepper
- 1/4 cup tomato salsa (or substitute 1 Tablespoon tomato paste)
- 2 teaspoons cornstarch
- tortilla strips
- avocado (diced)
- red onion (diced)
- fresh cilantro (chopped)
- tomatoes (diced)
- cheddar cheese (shredded)
- sour cream
- lime wedges (for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 992mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1193mg
- Calcium
- 298mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.