Homestyle Black Bean and Corn Chili
This hearty and flavorful black bean and corn chili is a satisfying meal perfect for weeknights or casual gatherings. Packed with spices, rich textures, and vibrant flavors, it’s a dish that hits all the right notes. Here’s a detailed recipe to make a large pot of chili that serves around 6-8 people, with some tips for enhancing the flavor even further.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional for extra heat)
- 1 large carrot, diced
- 1 can (15 oz) diced tomatoes with green chilies (or fire-roasted for a smoky flavor)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained (or 1 ½ cups frozen corn)
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp ground coriander
- ½ tsp ground cayenne (optional for extra spice)
- 4 cups vegetable broth (or water with bouillon)
- Salt and freshly ground black pepper, to taste
- 1 tbsp apple cider vinegar or lime juice (for acidity and brightness)
- Fresh cilantro, chopped (for garnish)
Optional toppings:
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Tortilla chips or strips
- Green onions, chopped
Instructions:
- Sauté the vegetables:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 4-5 minutes until it begins to soften. Next, add the garlic and cook for an additional minute until fragrant. Stir in the diced bell peppers, jalapeño, and carrot, and cook for 5-7 minutes until the vegetables are softened. - Build the base:
Stir in the tomato paste, allowing it to cook for 2-3 minutes to concentrate its flavors. This step is key to enhancing the richness of the chili. Add the cumin, chili powder, smoked paprika, coriander, and cayenne (if using). Stir the spices into the vegetables to coat them evenly, letting them bloom for 1-2 minutes. This step intensifies the overall flavor profile. - Add the liquid and beans:
Pour in the diced tomatoes, along with their juices, and stir well to combine. Then, add the black beans and corn, stirring them into the vegetable mixture. Pour in the vegetable broth, and season with salt and pepper. Bring the chili to a gentle simmer, reducing the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking. - Adjust seasoning:
After simmering, taste the chili and adjust the seasoning as needed. If it needs more depth, add a bit more salt or an extra teaspoon of chili powder. For more acidity and brightness, stir in the apple cider vinegar or lime juice. This small step brings out the complexity of the dish and balances the flavors. - Final touches:
Let the chili simmer uncovered for an additional 5-10 minutes to thicken slightly. If you prefer a creamier consistency, you can mash a small portion of the black beans directly in the pot with a potato masher. This not only thickens the chili but also adds a velvety texture without the need for any thickeners. - Serve and garnish:
Ladle the chili into bowls, and garnish with fresh cilantro and any optional toppings. A dollop of sour cream or Greek yogurt can help cool down the heat if you used the jalapeño and cayenne. A sprinkle of cheese melts beautifully into the warm chili, and a few slices of avocado add richness. For crunch, serve with tortilla chips or strips.
Tips for Enhancing the Flavor:
- Smoky depth: To add extra smokiness, try using smoked black beans or fire-roasted tomatoes. You can also char the bell peppers on an open flame before dicing them to bring out their smoky sweetness.
- Beans: If you have more time, using dry black beans instead of canned adds depth and texture. Soak them overnight and simmer them separately until tender. Adding the cooking liquid from the beans to the chili can infuse it with an even richer flavor.
- Spice variation: If you prefer a more complex heat, you can experiment with different chilies like chipotle in adobo for a smoky heat or dried ancho chiles for a milder, earthy flavor. These can be rehydrated, blended, and stirred into the chili during cooking.
- Serving ideas: This chili is excellent served with a side of cornbread or over rice for a heartier meal. It also works well as a topping for baked potatoes, nachos, or even inside tacos for a creative twist.
- Make ahead and freeze: Like most chilis, this one tastes even better the next day as the flavors continue to develop. It also freezes beautifully, making it ideal for meal prep or future lazy nights. Just store in an airtight container for up to 3 months.
This homestyle black bean and corn chili is comforting, flavorful, and highly customizable. Perfect for feeding a crowd or simply enjoying throughout the week.
