Black Bean & Corn Chili with Chipotle & Lime

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Black Bean & Corn Chili with Chipotle & Lime

Introduction

Bring bold, smoky Southwestern flavor to your dinner table with this Black Bean & Corn Chili with Chipotle & Lime — a vibrant, hearty dish that balances deep spice with fresh, citrusy brightness. This chili celebrates the robust flavors of black beans, sweet corn, and fire-roasted tomatoes, all simmered together with chipotle peppers in adobo for that unmistakable smoky heat.

It’s a chili that’s as satisfying as it is colorful — perfect for cool nights when you crave something hearty yet full of zest. Each spoonful delivers layers of flavor: smoky chipotle, earthy beans, the gentle sweetness of corn, and the tangy finish of lime. Plus, it’s completely vegetarian (and easily vegan), high in protein and fiber, and packed with nutrients. Whether you’re hosting friends or meal prepping for the week, this chili is guaranteed to impress.

Why You’ll Love This Recipe

  • Smoky and spicy: Chipotle peppers give a deep, bold flavor that makes the chili unforgettable.
  • Fresh and zesty: Lime juice and cilantro balance the smoky richness with brightness.
  • Hearty vegetarian option: Packed with protein from beans and fiber from corn.
  • Quick and easy: One pot, ready in under 45 minutes.
  • Perfect for any season: Comforting enough for winter, fresh enough for summer.

Ingredients & Equipment

For the Chili:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups (480 ml) vegetable broth
  • 1 jalapeño, finely chopped (optional, for extra heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 2 cans (15 oz / 425 g each) black beans, drained and rinsed
  • 1 ½ cups (240 g) corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz / 425 g) fire-roasted diced tomatoes
  • Salt and black pepper, to taste
  • Juice of 1 large lime

For Garnish:

  • Fresh cilantro, chopped
  • Diced avocado
  • Lime wedges
  • Crumbled tortilla chips or cornbread on the side
  • A dollop of sour cream or Greek yogurt (optional)

Equipment:

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle for serving

Step-by-Step Instructions

1. Sauté the Aromatics (5 minutes)

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic, bell peppers, and jalapeño, and sauté another 3 minutes until fragrant and slightly tender. This step lays the flavor foundation of your chili.

2. Add the Spices and Chipotle (3 minutes)

Stir in the cumin, smoked paprika, and chili powder, mixing well to coat the vegetables. Add the finely chopped chipotle peppers and adobo sauce. Let them cook together for a minute to bloom the spices and develop that smoky, earthy aroma.

3. Add the Beans, Corn, and Tomatoes (5 minutes)

Pour in the black beans, corn, and fire-roasted tomatoes. Stir thoroughly to combine all ingredients. The beans give the chili substance, the corn adds sweetness, and the tomatoes bring depth and acidity.

4. Simmer with Broth (20 minutes)

Add the vegetable broth and stir. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. The flavors will meld beautifully as the sauce thickens slightly. Adjust salt and pepper to taste as it cooks.

5. Finish with Lime and Freshness (2 minutes)

Once the chili is thick and flavorful, remove it from the heat. Stir in the fresh lime juice to brighten the smoky depth of the chipotle and balance the flavors. This step transforms the dish, giving it a fresh, lively kick at the end.

6. Serve and Garnish

Ladle the chili into bowls and top with your favorite garnishes — chopped cilantro, diced avocado, or a dollop of sour cream for contrast. Add a squeeze of lime and serve with cornbread or tortilla chips for the perfect finishing touch.

Expert Tips & Tricks

  • Adjust the heat: Chipotle peppers can be quite spicy — start with one and add more if you want extra fire.
  • Enhance the texture: For a thicker chili, mash a small portion of the beans before simmering.
  • Boost protein: Add cooked quinoa, lentils, or diced tofu for an even heartier version.
  • Balance the flavors: If it tastes too smoky or spicy, a teaspoon of honey or maple syrup can round out the flavor.
  • Make it creamy: Stir in a few tablespoons of coconut milk or cashew cream for a velvety texture.

Variations & Customizations

  • Southwest Chicken Chili: Add shredded rotisserie chicken for a meatier version.
  • Sweet Potato Chipotle Chili: Add 1–2 cups of cubed sweet potatoes for a sweet and smoky combination.
  • Green Chili Variation: Use salsa verde instead of fire-roasted tomatoes for a tangy, lighter base.
  • Tex-Mex Twist: Add ½ cup of cooked rice or quinoa to make it even more filling.
  • Smoky BBQ Chili: Stir in a tablespoon of BBQ sauce for a deeper, smoky flavor profile.

Serving Suggestions

This Black Bean & Corn Chili pairs beautifully with a side of cheddar cornbread, brown rice, or crispy tortilla chips. Serve it in deep bowls with colorful garnishes for visual appeal — bright green cilantro, golden corn, red peppers, and creamy avocado make every serving a feast for the eyes.

For gatherings, create a DIY chili bar with toppings like shredded cheese, lime wedges, diced onions, and sour cream so everyone can customize their bowl. It’s perfect for game nights, potlucks, or cozy family dinners.

Storage & Make-Ahead Tips

  • Refrigerate: Store in airtight containers for up to 5 days.
  • Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight before reheating.
  • Reheat: Warm on the stove over medium heat or in the microwave, adding a splash of broth if needed.
  • Meal prep: This chili tastes even better the next day as the flavors continue to deepen.

FAQ

Can I make this chili without chipotle peppers?
Yes. Substitute with 1 teaspoon of smoked paprika and a pinch of cayenne for a milder version with similar smokiness.

What kind of corn works best?
Fresh summer corn adds natural sweetness, but frozen or canned corn works perfectly year-round.

How do I make it thicker?
Let it simmer longer uncovered or mash a small portion of the beans to release their natural starches.

Conclusion

Black Bean & Corn Chili with Chipotle & Lime is a vibrant fusion of smoky spice, sweet corn, and zesty citrus — a bowl full of comfort with a kick. It’s hearty yet refreshing, wholesome yet indulgent, and deeply satisfying whether served on a weeknight or at a weekend gathering.

With its balance of flavors — smoky, tangy, and subtly sweet — this chili captures everything you love about Southwestern cooking. It’s an easy, one-pot recipe that brings warmth, color, and nutrition to your table, one smoky spoonful at a time.

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