Black Bean and Corn Chili
This Black Bean and Corn Chili is a great meatless meal that's ready in under 30 minutes. It's so thick and hearty, you won't miss the meat. Especially when paired with some warm baked corn bread!
Recipe type: Entree
Cuisine: Chili
Serves: 4-6
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 bell peppers (any color), diced
  • 2 jalapeno peppers, minced
  • 4 cloves garlic, minced
  • 1 cup chicken stock (or vegetable stock or beer)
  • 1 32 oz can crushed tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 tbsp ground cumin
  • 2 tbsp chili powder
  • Salt & pepper, to taste
  • 1 tbsp hot sauce
  • 1 (15 oz) can refried beans
  • Shredded cheese, scallions, sour cream (optional, for serving)
  1. Heat oil in a dutch oven or large pot over medium heat.
  2. Add the onion and bell peppers and saute for 5 minutes.
  3. Add the jalapeno and garlic and continue to saute 3-5 minutes until vegetables are soft.
  4. Add the chicken stock to deglaze the pan, stirring up the browned bits from the bottom of the pot.
  5. Then add the tomatoes, black beans and corn, and stir to combine.
  6. Season with cumin, chili powder, salt, pepper and hot sauce.
  7. Stir in refried beans until combined.
  8. Bring to a boil, then reduce heat and simmer 10 minutes.
  9. Serve with cheese and cornbread!
Recipe by Flying on Jess Fuel at