Vegan Southwest Black Bean & Corn Chili

Southwest black bean and corn chili-8

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

5 from 1 vote
Recipe by Micaela Fiorellini Course: Lunch, DinnerCuisine: Soup, ChiliDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

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

Keep the screen of your device on

Ingredients

  • Chili Ingredients
  • 1 tablespoon 1 extra virgin olive oil

  • 4 cloves 4 garlic, minced

  • 1โ„2 medium 1โ„2 onion, chopped

  • 1 small 1 green bell pepper, chopped

  • 1 small 1 red bell pepper, chopped

  • 1 medium 1 carrot, chopped

  • 1 can 1 tomato sauce (~16 ounces)

  • 2 cups 2 black beans, canned or pre-cooked

  • 1 cup 1 lentils, canned or pre-cooked

  • 1 cup 1 frozen corn

  • 2 cups 2 vegetable broth

  • Spices
  • 1 tablespoon 1 ground cumin

  • 2 teaspoons 2 oregano

  • 1โ„2 teaspoon 1โ„2 paprika

  • 1โ„4 teaspoon 1โ„4 ground black pepper

  • 1โ„8 teaspoon 1โ„8 ground cayenne

  • 1โ„4 teaspoon 1โ„4 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.

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