Black Bean and Corn Vegan Chili

Recipe card

Black Bean and Corn Vegan Chili

Prep 15 minCook 30 minTotal 45 minYield 4 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large skillet or saucepan, knife, chopping board and measuring tools

Ingredients

250 g cooked black beans, drained 250 g cooked kidney beans, drained 2 tbsp tomato paste 3 whole tomatoes, chopped 1 whole onion, diced 165 g canned corn, drained 2 tsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 2 tbsp vegetable oil 2 whole garlic cloves, minced 1 tbsp lemon juice 2 tbsp chopped cilantro, optional 0.5 tsp salt 120 ml water

Instructions

1. Beans

   Use fully cooked beans or drain and rinse canned beans; never put raw or merely soaked kidney beans directly into chili.

2. Base

   Heat oil in a deep pan and cook onion 5 minutes; stir in garlic, chili powder, cumin and paprika for 30 seconds.

3. Simmer

   Add tomatoes, tomato paste, water, both beans and corn; simmer uncovered 20 to 25 minutes until thick, stirring occasionally.

4. Taste

   Season with salt and lemon juice; adjust chili powder to taste.

5. Serve

   Scatter chopped cilantro over hot bowls and serve with cooked rice if desired.

How to tell when it is ready

Scatter chopped cilantro over hot bowls and serve with cooked rice if desired.

Tips

• Use fully cooked beans or drain and rinse canned beans.
• Heat oil in a deep pan and cook onion 5 minutes.
• Add tomatoes, tomato paste, water, both beans and corn.
• Season with salt and lemon juice.

Troubleshooting

• If chili is watery, simmer uncovered longer.
• If too hot, add a spoon of cooked beans and tomatoes.

Substitutions

• Use canned cooked beans in both colours.
• Use bottled tomato passata for fresh tomatoes, adjusting water.

Variations

• Add chopped bell pepper with onion.
• Add extra chili powder for more heat.

Serving suggestions

• Spoon over cooked rice.
• Serve with avocado slices.
• Top with fresh cilantro.
• Offer warm tortillas.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze portions; reheat until steaming hot.

Storage

Refrigerate up to 3 days or freeze portions; reheat until steaming hot.

Food safety

Use commercially canned or thoroughly cooked kidney beans; never rely on a brief chili simmer to cook raw beans.

Frequently asked questions

How do I know black bean and corn vegan chili is ready?

Scatter chopped cilantro over hot bowls and serve with cooked rice if desired.

How should I store black bean and corn vegan chili?

Refrigerate up to 3 days or freeze portions; reheat until steaming hot.

Spoon over cooked rice. Refrigerate up to 3 days or freeze portions; reheat until steaming hot.