Black Bean Corn Chili Lime (Printable version)
Vibrant zesty chili with black beans, sweet corn, fresh lime. Hearty 50-minute meal.
# What You'll Need:
→ Beans and Vegetables
01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 2 cups sweet corn kernels (fresh or frozen)
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium jalapeño, seeded and minced
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced
→ Spices and Seasonings
10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt, or to taste
15 - 1/4 tsp black pepper
16 - 2 tbsp olive oil
→ Garnishes
17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
02 - Stir in garlic and jalapeño; cook for 1 minute until fragrant.
03 - Add red bell pepper and cook for another 3 minutes, stirring occasionally.
04 - Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper; stir well to coat vegetables.
05 - Add black beans, corn, diced tomatoes with their juices, and vegetable broth. Stir to combine.
06 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
07 - Stir in lime zest and juice. Taste and adjust seasoning if necessary.
08 - Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired.
# Expert advice:
01 -
- It comes together faster than delivery would arrive
- The lime brightness makes it taste like summer even in winter
02 -
- The chili tastes even better the next day as the flavors continue to develop
- Lime loses its brightness over time, so add it right before serving
03 -
- Use a potato masher to lightly mash some beans for thicker texture
- Keep a lime wedged on the side so guests can add more acidity