Vegan Southwest Black Bean and Corn Chili is a tasty and super-healthy variant of one of the best-known traditional Mexican dishes, chili with beef.

Mexican cuisine is usually associated with high consumption of meat and cheese and sometimes unhealthy dishes, while this black bean and corn chili is a perfectly healthy recipe with a great taste: vegetables, legumes and a little spice in a single dish, complete with proteins (contained essentially in the black beans), carbohydrates, and fiber (in the corn and vegetables, and again in the black beans).

In short, black beans are an essential and complete source of nutritional benefits, and like most beans, they are very useful for integrating proteins into vegan diets!

If you love ethnic food like me, and are also vegan, you absolutely must not miss this vegan chili recipe!

Vegan Southwest Black Bean & Corn Chili

Recipe by Micaela Fiorellini

5.0 from 3 votes

Course: Lunch, DinnerCuisine: Soup, ChiliDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This black bean and corn chili is a perfectly healthy recipe with a great taste: vegetables, legumes, and a little spice in a single dish, complete with proteins (contained essentially in the black beans), carbohydrates, and fiber (in the corn and vegetables, and again in the black beans).

Cook Mode

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Ingredients

Chili Ingredients
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1⁄2 medium onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 medium carrot, chopped
1 can tomato sauce (~16 ounces)
2 cups black beans, canned or pre-cooked
1 cup lentils, canned or pre-cooked
1 cup frozen corn
2 cups vegetable broth
Spices
1 tablespoon ground cumin
2 teaspoons oregano
1⁄2 teaspoon paprika
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon ground cayenne
1⁄4 teaspoon salt
Toppings
tortilla chips
green onions
fresh parsley

Directions

Heat the olive oil in a large nonstick skillet. Add garlic, onion, green pepper, red pepper and
carrot. Cook over medium-high heat for about 5 minutes, stirring occasionally.
Pour in the red wine and cook over high heat for 1-2 minutes, stirring frequently, until the alcohol
evaporates.
Add tomato sauce, black beans, lentils, corn, broth, spices, and salt. Stir and bring to a simmer.
Cover and cook for about 30 minutes. Then cook uncovered for 20 minutes, stirring occasionally.
Serving Instructions:
Serve your black bean and corn chili immediately. Top with tortilla chips, green onions and fresh parsley, if desired. Try some vegan sour cream substitutions as well.

Notes

Storage & Freezing: You can store your chili in an airtight container in the fridge for 3-4 days. You can also freeze it. Frozen chili will remain fresh for up to six months. Warm it up in a saucepan before serving.