Black Bean Corn Chili Lime (Printable version)
Hearty vegan chili with black beans, corn, and zesty lime for a satisfying Mexican-inspired meal.
# What you'll need:
→ Beans and Vegetables
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 2 cups sweet corn kernels (fresh or frozen)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium jalapeño, seeded and minced
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced
→ Spices & Seasonings
10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt, or to taste
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent and softened.
02 - Stir in garlic and jalapeño; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add red bell pepper and cook for another 3 minutes, stirring occasionally until slightly tender.
04 - Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper; stir well to coat vegetables and bloom the spices.
05 - Add black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir thoroughly to combine all ingredients.
06 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally until flavors meld and mixture thickens slightly.
07 - Stir in lime zest and juice. Taste and adjust seasoning with additional salt or pepper if necessary.
08 - Serve hot in bowls, topped with fresh cilantro, avocado slices, and additional lime wedges if desired.
# Expert Advice:
01 -
- Ready in under an hour but tastes like it simmered all day
- The lime finish brightens everything unexpectedly
02 -
- The lime juice should be added at the very end, not during cooking, to preserve its bright fresh flavor
- This chili actually tastes better the next day as the spices continue to meld
03 -
- Use a microplane or fine grater for the lime zest to get just the outer green layer
- Warm your bowls in the oven before serving for a restaurant-quality touch