Smoky Black Bean and Corn Chili

Smoky Black Bean and Corn Chili – A Hearty Vegan Comfort Classic with Bold Flavor

When the craving for something warm, hearty, and full of bold, smoky flavor hits, this Smoky Black Bean and Corn Chili is your new go-to. Whether you’re hunting for a cozy weeknight dinner, prepping meals for the week, or looking for a crowd-pleasing game-day dish, this vegan chili checks every box. It’s budget-friendly, satisfying, and naturally gluten-free, making it the kind of recipe you’ll come back to over and over again.

A Smoky Inspiration

This recipe came together on a cool evening when I wanted the comfort of chili but didn’t have the time—or desire—for a long simmer. With pantry staples like black beans, fire-roasted tomatoes, and a handful of bold spices, I built a smoky, layered flavor profile in under an hour. The addition of corn adds a sweet pop that balances the earthiness of the beans and spices. It’s a plant-based spin on a Southwestern classic that hits all the right notes: rich, spicy, a little sweet, and endlessly satisfying.

Why You’ll Love It

• Rich and smoky, with layers of flavor from simple pantry staples
• Ready in under 45 minutes with minimal prep
• Naturally vegan, gluten-free, and high in fiber and protein
• Perfect for meal prep, freezer-friendly, and even better the next day

Quick Grocery List

For the Chili Base:

• Olive oil
• Yellow onion
• Red bell pepper
• Garlic
• Jalapeño (optional)
• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Ground black pepper
• Salt

For the Body:

• Black beans
• Fire-roasted diced tomatoes
• Corn (frozen or canned)
• Vegetable broth
• Tomato paste
• Liquid smoke (optional)
• Lime juice

For Garnish (optional):

• Fresh cilantro
• Green onions
• Avocado slices
• Vegan sour cream or cheese
• Tortilla chips

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 45 minutes (15 minutes prep, 30 minutes cook)

Equipment Checklist:

• Large pot or Dutch oven
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener

Dietary Adjustments:

• Gluten-free: This recipe is naturally gluten-free—just double-check your broth and spices.
• Oil-free: Use a splash of water or broth to sauté aromatics.
• Low-sodium: Use low-sodium beans, broth, and skip added salt if needed.

Serving Size:
Serves 6 hearty portions, ideal for dinner with leftovers or batch cooking.

General Notes

The beauty of this chili lies in its simplicity and depth of flavor. Toasting the spices brings out a smoky richness, while lime juice at the end adds a hit of brightness. Liquid smoke is optional but adds a beautiful depth if you have it. Serve it with toppings galore or spoon it over rice or a baked potato for a filling twist.

Substitutions

• Beans: Use pinto beans or kidney beans if black beans aren’t your thing. (I personally like to mix all three!)
• Corn: Try diced sweet potatoes, zucchini, or even bell pepper for variety.
• Tomatoes: Regular diced tomatoes will work if you don’t have fire-roasted.
• Liquid Smoke: If unavailable, a dash of smoked paprika or chipotle powder can boost the smoky profile.

Variations

• Extra Protein: Add lentils or TVP (textured vegetable protein) for an extra boost.
• Spicy Kick: Stir in a chipotle pepper in adobo sauce for more heat and depth.
• Creamy Chili: Add a spoonful of vegan sour cream or coconut milk for a creamy finish.
• Slow Cooker Friendly: Sauté aromatics first, then add everything to the slow cooker and simmer low and slow.

Let’s Get Cooking

Pro Tips for Step 1: Sauté Aromatics

• Dice onion and bell pepper evenly to ensure consistent cooking.
• Don’t rush the garlic—let it bloom in the oil for full flavor.
• If using jalapeño, remove seeds for milder heat or keep them in for extra spice.

Pro Tips for Step 2: Add Spices

• Stir spices constantly to prevent burning.
• Toasting spices helps release essential oils and deepens their flavor.
• Add a pinch of cayenne if you love a little fire.

Pro Tips for Step 3: Build the Chili

• Rinse canned beans thoroughly to reduce sodium and improve flavor.
• Use fire-roasted tomatoes for an added smoky edge.
• Tomato paste adds richness—don’t skip it.

Pro Tips for Step 4: Simmer

• Simmer uncovered to allow the chili to thicken and flavors to concentrate.
• Stir occasionally to prevent sticking on the bottom.
• Mash a few beans at the end for a thicker, creamier texture.

Pro Tips for Step 5: Finish and Serve

• Lime juice brightens the whole pot—add just before serving.
• Adjust seasoning to taste—salt, spice, and citrus balance is key.
• Garnish generously for texture, color, and added freshness.

Art Of: Building Layers in a Quick Chili

Chili is all about balance—richness, acidity, spice, and a bit of sweetness. That’s why we start with sautéed aromatics and toasted spices, then build body with beans, tomatoes, and corn. Fire-roasted tomatoes and smoked paprika add depth without needing hours of simmering. Want to level it up? A splash of brewed coffee or a square of dark chocolate can add unexpected richness without overpowering the other flavors.

Tips and Variations

• Serve over baked potatoes or brown rice for a twist on chili night.
• Add diced zucchini or spinach for extra veggies.
• Use TVP or crumbled tofu for a “meaty” texture.
• Stir in a spoonful of nut butter (peanut or almond) for richness.
• Top with crushed tortilla chips for added crunch.

Nutrition Breakdown (Per Serving)

• Calories (290): A hearty but balanced meal that leaves you full and energized.
• Carbohydrates (38g): Complex carbs from beans and veggies—great for sustained energy.
• Cholesterol (0mg): Completely plant-based—great for heart health.
• Fat (7g): Healthy fats from olive oil and avocado toppings—use less oil to reduce.
• Fiber (12g): Fantastic for digestion and keeping you full longer.
• Protein (13g): From black beans and corn—add lentils for even more.
• Saturated Fat (1g): Very low—can reduce more by omitting toppings like vegan cheese.
• Sodium (510mg): Moderate—adjust salt and use low-sodium products if needed.
• Sugar (6g): Naturally occurring in tomatoes and corn—no added sugar needed.
• Trans Fat (0g): None—this dish uses whole, clean ingredients.
• Unsaturated Fat (6g): Primarily from olive oil and avocado—great for heart health.

Storing and Reheating

Storage:
Cool completely and store in an airtight container in the fridge for up to 5 days.

Reheating:
Reheat on the stovetop over medium heat until warm, stirring occasionally. Or microwave in 1–2 minute intervals, stirring between.

Freezing:
This chili freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions (FAQ)

Q: Can I make this in a slow cooker?
A: Yes! Sauté aromatics and spices first, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4.

Q: Can I freeze this chili?
A: Absolutely. It freezes well for up to 3 months and reheats like a dream.

Q: How spicy is it?
A: Mild to medium, depending on your jalapeño and chili powder. You can easily adjust the heat up or down.

Q: Can I make it ahead?
A: Yes—it’s actually better the next day once the flavors meld. Great for meal prep!

Q: What should I serve with it?
A: Cornbread, tortilla chips, baked potatoes, or over rice or quinoa.

Q: How do I thicken the chili if it’s too watery?
A: Simmer longer uncovered or mash a few beans with the back of a spoon to naturally thicken the broth.

Engage and Share

Tried this Smoky Black Bean and Corn Chili? I’d love to hear how it turned out! Leave a rating, drop a comment, or tag your chili bowl @SpatulaDaddy on social. It’s the kind of recipe that welcomes creativity—so don’t be shy with those toppings or tweaks.

And if you love hearty plant-based meals, check these options:

• Sweet Potato and Coconut Milk Curry
• Smoky Quinoa and Black Bean Burger
• Cashew Cream and Mushroom Risotto with Thyme