Vegetarian Black Bean and Corn Chil

Chili with Grated Cheese and Scallions in a bowl.
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  • 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.


  • 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
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 (15 ounce) can black beans (drained)
  • 1 (16 ounce) can tomato sauce
  • Salt and 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. Heat half the oil (one tablespoon) in a large saucepan over medium-high heat. Add the cut tortillas and lightly brown. Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch. 

  2. Heat the remaining oil (one tablespoon) in the same large saucepan. Add the onion, red pepper, garlic, and corn.

  3. Then stir in the chili powder, oregano, cumin, and cayenne pepper. Allow cooking for four minutes, stirring often.

  4. 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.

  5. Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro.