Vegetarian Black Bean and Corn Chil

Vegetarian black bean and corn chili recipe

The Spruce / Andrea Livingston

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1030 Calories
21g Fat
176g Carbs
42g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1030
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 16mg 5%
Sodium 298mg 13%
Total Carbohydrate 176g 64%
Dietary Fiber 26g 94%
Protein 42g
Calcium 407mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a good vegetarian black bean chili recipe? Made with mostly canned ingredients, this a quick and easy vegetarian black bean chili recipe that's perfect even for novice chefs. Give it a try—it's practically foolproof! Omit the cheese and optional sour cream topping if you need it to be vegan and dairy-free as well.

Ingredients

  • 2 tablespoons olive oil
  • 2 (6 to 8-inch) corn tortillas (cut into 2-inch strips)
  • 2 medium onions (chopped)
  • 1 large red bell pepper (chopped)
  • 4 cloves garlic (chopped)
  • 1 (15-ounce) can corn (undrained)
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 (15-ounce) can black beans (drained)
  • 1 (16-ounce) can tomato sauce
  • Salt (to taste)
  • Pepper (to taste)
  • For serving:
  • Optional: 1/4 cup shredded Monterey Jack cheese (or Jalapeno Jack cheese)
  • Optional: 2 green onions (chopped)
  • Optional: 1/4 cup sour cream 
  • Optional: 2 tablespoons fresh cilantro (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for black bean and corn chili
    The Spruce / Andrea Livingston
  2. Heat half the oil (one tablespoon) in a large saucepan over medium-high heat. Add the cut tortillas and lightly brown.

    Heat tortilla strips
    The Spruce / Andrea Livingston
  3. Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch. 

    Remove to paper towel
    The Spruce / Andrea Livingston
  4. Heat the remaining oil (one tablespoon) in the same large saucepan. Add the onion, red pepper, garlic, and corn.

    Heat remaining vegetables
    The Spruce / Andrea Livingston
  5. Then stir in the chili powder, oregano, cumin, and cayenne pepper. Allow cooking for four minutes, stirring often.

    Stir in chili powder
    The Spruce / Andrea Livingston
  6. Next, add the beans and tomato sauce. Season with a bit of salt and pepper to taste. Allow to simmer over medium-low heat for 20 minutes.

    Add beans and tomato
    The Spruce / Andrea Livingston
  7. Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro.

    Serve black bean and corn chili
    The Spruce / Andrea Livingston