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
Scale
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.
