Quick & Easy Vegan Three Can Black Beans with Corn Chili
This Quick & Easy Vegan Three Can Black Beans with Corn Chili is the best vegetarian chili recipe for busy weeknights! Made with black beans, sweet corn, and tomatoes plus chili powder and fresh lime juice, it’s a hearty, plant-based protein-packed dinner ready in 30 minutes.
Ingredients
- 2 tablespoon olive oil
- 1 medium red onion diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, rinsed and drained
- 1 can 15 oz sweet corn, drained
- 1 can 15 oz diced tomatoes (or fire-roasted tomatoes)
- 2 tablespoon tomato paste
- 2 cups vegetable broth or 2 cups water + 2 teaspoon Better Than Bouillon
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, adjust to taste
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
- 1 tablespoon lime juice freshly squeezed
- Fresh cilantro for garnish
Instructions
Sauté onions and garlic
- Heat olive oil in a large pot or dutch oven over medium heat. Add the red onion and cook until softened, about 5 minutes. Stir in the garlic and cook another minute.
Build the flavor
- Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, sea salt, and black pepper. Toast for 1–2 minutes to release bold flavor.
Add the three cans
- Pour in the black beans, sweet corn, and diced tomatoes. Add vegetable broth (or water mixed with Better Than Bouillon) and stir well.
Simmer the chili
- Bring to a gentle boil, then reduce to medium-low heat. Simmer for 15–20 minutes, stirring occasionally. For a thicker black bean chili recipe, mash some beans with a potato masher.
Finish & serve
- Stir in fresh lime juice before serving. Ladle into bowls and top with fresh cilantro, green onions, vegan sour cream, or tortilla chips for the best vegetarian chili recipe.