If you’re craving a vibrant, hearty dish that bursts with flavor and freshness, the Black Bean Corn Chili Lime Recipe is exactly what you need. This recipe combines the smoky warmth of chili spices with the zesty brightness of lime, balanced by creamy black beans and sweet corn to deliver a delicious, comforting meal. Whether you’re looking for a satisfying weeknight dinner or a recipe to impress at your next gathering, this chili is packed with texture, color, and flavor that feels both nourishing and exciting.
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to making this recipe shine. Each component plays a special role, from the aromatic onion and garlic building a savory base, the sweet corn adding texture and color, to the fresh lime bringing a refreshing zing that lifts the entire dish.
- Olive oil: The perfect medium to sauté your aromatics and unlock deep flavors.
- Large onion, diced: Adds subtle sweetness and body to the chili.
- Garlic cloves, minced: Infuses the dish with warmth and depth.
- Red bell pepper, diced: Provides a crisp texture and natural sweetness.
- Jalapeño, seeded and finely chopped: Offers just the right kick without overpowering the chili.
- Black beans, drained and rinsed (2 cans): The hearty heart of this chili—protein-packed and filling.
- Diced tomatoes with juices (1 can): Lends a comforting, tomato-rich base with a bit of acidity.
- Frozen or canned corn, drained (1.5 cups): Adds bursts of sweetness and vibrant color.
- Vegetable broth (1 cup): Keeps the chili moist and flavorful while melding the ingredients.
- Chili powder (2 tablespoons): Provides smoky heat and complexity.
- Ground cumin (1 teaspoon): Brings earthy warmth and enhances chili flavors.
- Smoked paprika (1 teaspoon): Adds subtle smokiness and a rich red hue.
- Dried oregano (0.5 teaspoon): Sharp herbal notes that round out the spice blend.
- Salt (0.5 teaspoon): Essential to balance and enhance all the flavors.
- Black pepper (0.25 teaspoon): Just a hint of sharpness and heat.
- Sour cream or Greek yogurt (0.5 cup): Creates a creamy, tangy topping that cools the chili.
- Lime zest of 1 lime: Brightens the lime crema with a fresh citrus aroma.
- Fresh lime juice (2 tablespoons): Infuses brightness and balances spice.
- Pinch of salt: To perfect the lime crema seasoning.
- Chopped fresh cilantro: A fresh, herbal garnish that lifts every bite.
- Sliced avocado: Adds buttery richness and a creamy counterpoint.
- Sliced green onions: Offers a mild onion crunch and vibrant color.
How to Make Black Bean Corn Chili Lime Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and let it cook gently for 3 to 4 minutes until it softens and turns translucent. This step builds the savory backbone of your chili, creating a flavorful foundation.
Step 2: Build Flavor Base
Next, add the minced garlic, diced red bell pepper, and finely chopped jalapeño to the pot. Cook everything together for about 3 minutes until the veggies become fragrant and tender-crisp. This combination adds layers of sweetness and just the right hint of spice that sets the tone for the entire chili.
Step 3: Combine Legumes and Broth
Now it’s time to bring in the stars: drained black beans, diced tomatoes with their juices, and the sweet corn. Pour in the vegetable broth to give the chili a lush, soupy texture that will marry all the flavors beautifully as it simmers.
Step 4: Season Chili
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to make sure every bite of your Black Bean Corn Chili Lime Recipe is seasoned perfectly. The harmony of these spices brings out warmth and complexity in the chili.
Step 5: Simmer
Bring the chili up to a simmer, then reduce the heat to low and cover with a lid. Let it cook gently for 20 to 25 minutes, stirring occasionally so nothing sticks to the bottom. This slow cooking step deepens the flavors and softens all the ingredients to tender perfection.
Step 6: Prepare Lime Crema
While the chili simmers, mix the sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt in a small bowl. Whisk it all together until smooth. This luscious lime crema adds a cool, zesty contrast when serving your chili.
Step 7: Taste and Adjust
Give your chili a careful taste and adjust the seasoning if needed, adding a bit more salt, pepper, or spices to suit your preference. This final tweak ensures your Black Bean Corn Chili Lime Recipe tastes just right for your palate.
Step 8: Finish and Serve
Ladle the piping hot chili into bowls, then top each with a generous dollop of the lime crema. Sprinkle chopped cilantro, sliced avocado, and green onions for finishing touches that bring freshness, creaminess, and crunch to this sensational dish.
How to Serve Black Bean Corn Chili Lime Recipe
Garnishes
The garnishes for this chili truly elevate every bite. Fresh chopped cilantro adds herbal brightness, creamy sliced avocado cools down the spice, and green onions provide a mild crunch—all creating a vibrant and inviting bowl that looks as good as it tastes.
Side Dishes
This chili pairs beautifully with a variety of sides. Try serving it alongside warm cornbread, fluffy white rice, or crunchy tortilla chips. Each side brings its own texture and flavor contrast that complements the warmth and zest of the chili.
Creative Ways to Present
Feel free to get creative by serving the Black Bean Corn Chili Lime Recipe inside baked sweet potatoes or over a bed of quinoa for a hearty, nutritious twist. You can also use it as a filling for stuffed peppers or top a crispy tortilla for a quick chili nacho plate—endless delicious options!
Make Ahead and Storage
Storing Leftovers
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen the next day, making it an even better meal to enjoy later.
Freezing
If you want to keep the chili longer, it freezes wonderfully. Portion it into freezer-safe containers or bags and store for up to 3 months. Just be sure to leave space for expansion and label your container with the date.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium heat, stirring occasionally. You can also reheat individual servings in the microwave until hot throughout. Add fresh lime crema and garnishes after reheating to brighten it back up.
FAQs
Can I make this recipe vegan?
Absolutely! Simply use plant-based yogurt instead of sour cream for the lime crema, or omit it altogether. The chili itself is naturally vegan and packed with plant proteins from the black beans.
How spicy is the Black Bean Corn Chili Lime Recipe?
The heat level is moderate thanks to the single jalapeño and chili powder. You can easily adjust by adding more jalapeños or chili powder for extra spice or remove the jalapeño seeds for a milder dish.
Can I use fresh corn instead of frozen or canned?
Yes! Fresh corn cut from the cob will add a lovely sweetness and crunch. Just add it along with the other ingredients before simmering to allow the flavors to meld.
What can I substitute for vegetable broth?
If you don’t have vegetable broth, you can use water with a bit of bouillon, chicken broth for a non-vegetarian option, or even a light tomato juice to add more acidity.
Is this chili good for meal prep?
Definitely! It keeps well in the fridge and freezes beautifully, making it an ideal dish for meal prepping. Plus, the flavors improve over time.
Final Thoughts
This Black Bean Corn Chili Lime Recipe is truly a standout dish that manages to be both comforting and refreshingly vibrant at the same time. I encourage you to try making it soon—you’ll find it’s a perfect blend of hearty and zesty, and it’s guaranteed to become one of your favorite go-to meals. Enjoy every spoonful!
Print
Black Bean Corn Chili Lime Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and hearty Black Bean Corn Chili Lime recipe combining black beans, corn, and colorful vegetables simmered with warm spices, finished with a tangy lime crema. Perfect for a comforting, flavorful meal packed with protein and plant-based goodness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with juices
- 1.5 cups frozen or canned corn, drained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Lime Crema and Garnishes
- 0.5 cup sour cream or Greek yogurt
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- Pinch of salt
- Chopped fresh cilantro (optional garnish)
- Sliced avocado (optional garnish)
- Sliced green onions (optional garnish)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
- Build flavor base: Stir in minced garlic, diced red bell pepper, and chopped jalapeño. Cook for 3 minutes until the vegetables are fragrant and tender-crisp.
- Combine legumes and broth: Add the drained black beans, diced tomatoes with their juices, drained corn, and vegetable broth to the pot.
- Season chili: Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the mixture. Stir thoroughly to combine all spices evenly.
- Simmer: Bring the chili to a simmer, then reduce heat to low. Cover the pot with a lid and cook for 20 to 25 minutes, stirring occasionally to prevent sticking.
- Prepare lime crema: While the chili simmers, combine sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt in a small bowl. Whisk until smooth and well incorporated.
- Taste and adjust: Sample the chili and adjust seasoning by adding extra salt, pepper, or spices as desired.
- Finish and serve: Ladle hot chili into serving bowls and top each with a dollop of lime crema. Garnish with chopped fresh cilantro, sliced avocado, and green onions if desired.
Notes
- For a vegan version, substitute sour cream or Greek yogurt with a dairy-free alternative.
- Adjust the jalapeño amount for heat preference or omit seeds for milder flavor.
- Use fresh or frozen corn according to availability.
- Stir occasionally while simmering to prevent chili from sticking to the bottom of the pot.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
