Black Bean Corn Chili Lime

The first time I made this chili, it was supposed to be a quick Tuesday night dinner after work. I threw everything into the pot without measuring, expecting something edible but forgettable. When I took that first taste, the lime hit me like a bright surprise, turning humble beans into something I immediately wanted to share with everyone I knew.

My sister came over unexpectedly that evening, skeptical about vegan chili being satisfying. She went back for seconds and then asked for the recipe before she even left. Now she makes it for her family every time they need something that feels comforting but not heavy.

Ingredients

• Black beans: These create the hearty foundation, and rinsing them removes the canned taste while keeping the creamy texture intact
• Sweet corn: Fresh corn adds pops of sweetness, but frozen works beautifully when corn is out of season
• Red bell pepper: This adds color and a subtle sweetness that balances the spices perfectly
• Yellow onion: Finely chopped so it melts into the chili rather than staying in distinct pieces
• Garlic: Two cloves might seem modest, but when sautéed properly they create a fragrant base without overpowering
• Jalapeño: The seeds control the heat level, so you can make this as mild or bold as you prefer
• Diced tomatoes: Keep all the juices as they become part of the flavorful broth as everything simmers
• Vegetable broth: Just enough liquid to bring everything together without making it soupy
• Lime: Both zest and juice are essential for that bright, zesty finish that makes this recipe special
• Ground cumin: One and a half teaspoons might feel generous, but it provides that earthy backbone
• Smoked paprika: This adds depth and a subtle smoky flavor that mimics hours of slow cooking
• Chili powder: Keep it mild so the other spices can shine through without overwhelming
• Ground coriander: Just a half teaspoon adds citrusy notes that complement the lime beautifully
• Olive oil: Essential for sautéing the aromatics and helping the spices bloom properly

Instructions

Start the foundation:

Heat the olive oil in your large pot over medium heat, then add the chopped onion. Sauté for about 4 minutes until it becomes translucent and fragrant, stirring occasionally to prevent any browning.

Build the aromatics:

Add the minced garlic and jalapeño to the pot, stirring constantly for about 1 minute. You want the garlic to become fragrant but not brown, which would make it taste bitter.

Add the peppers:

Stir in the diced red bell pepper and cook for another 3 minutes. The pepper should soften slightly but still retain some crunch for texture in the finished chili.

Bloom the spices:

Sprinkle in all the spices at once: cumin, smoked paprika, chili powder, coriander, salt, and pepper. Stir constantly for about 30 seconds, watching as the spices become fragrant and coat the vegetables evenly.

Combine everything:

Pour in the black beans, corn, diced tomatoes with all their juices, and the vegetable broth. Stir well to combine, making sure to scrape up any flavorful bits from the bottom of the pot.

Let it simmer:

Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25 minutes, stirring occasionally to prevent anything from sticking to the bottom.

Add the bright finish:

Stir in the lime zest and fresh lime juice just before serving. Taste the chili and add more salt if needed, keeping in mind that the lime enhances all the other flavors.

Serve it up:

Ladle the hot chili into bowls and add your favorite garnishes. Fresh cilantro, creamy avocado slices, and extra lime wedges make beautiful toppings that everyone can customize themselves.

Save

Last winter, I made a huge batch for a snow day gathering with friends. We huddled around the pot with spoons, adding garnishes and swapping stories while the snow piled up outside. That pot of chili turned a simple afternoon into one of my favorite memories of the season.

Make It Your Own

Some nights I add sweet potato chunks when I want something more substantial. Other times I throw in a cup of quinoa during the last 15 minutes of simmering for extra protein and a pleasant texture that my kids particularly love.

Perfect Pairings

A simple cornbread or warm tortillas on the side turn this into a complete meal. I also love serving it over brown rice when I need something that will keep everyone full until breakfast the next morning.

Serving Suggestions

Set up a toppings bar and let everyone customize their own bowl. It turns dinner into an interactive experience and means I do not have to remember who does not like cilantro or who loves extra heat.

• Crushed tortilla chips add a satisfying salty crunch
• A dollop of vegan sour cream creates a cool contrast
• Extra lime wedges should always be on the table

Save

There is something deeply satisfying about a one pot meal that brings people together around the table. This chili has become my go to for feeding a crowd, proving again and again that simple ingredients, treated with care, can create something extraordinary.

Recipe Questions & Answers

→ Can I make this chili ahead of time?

Absolutely. This chili actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ How can I add more protein?

You can stir in quinoa during the last 15 minutes of cooking, serve over brown rice, or add plant-based protein crumbles. The black beans already provide 13g of protein per serving.

→ What can I substitute for jalapeño?

Serrano peppers offer more heat, while poblano peppers provide a milder flavor. For no heat, simply omit or add extra bell pepper for bulk.

→ Is this chili spicy?

This version has mild to medium heat from the jalapeño and spices. Adjust by reducing or omitting jalapeño for a milder version, or add cayenne for extra kick.

→ What toppings work best?

Fresh cilantro, creamy avocado, crushed tortilla chips, vegan sour cream, diced red onion, or extra lime wedges all complement the flavors beautifully.

→ Can I use dried beans instead of canned?

Yes, soak and cook about 1 cup dried black beans until tender. You'll need approximately 3 cups cooked beans to equal the canned amount in this dish.