Black Bean Corn Chili Lime

The first time I made this chili, it was supposed to be a quick dinner using whatever I had in the pantry. My roommate walked in mid-simmer and immediately asked what smelled so incredible, that perfect balance of smoky and bright. We ended up eating it straight from the pot with wooden spoons while standing at the stove.

Last winter, I made a double batch for a snowy day gathering. Three different people asked for the recipe, and someone actually scraped the pot clean. The way the smoked paprika mingles with fresh lime creates this warmth that hugs you from the inside out.

Ingredients

• Black beans: The backbone of this chili, rinsing them removes the metallic canned taste while keeping that creamy texture that makes spoonfuls so satisfying
• Sweet corn: Fresh kernels burst with sweetness against the smoky spices, but frozen works perfectly when corn is out of season
• Red bell pepper: Adds color and a subtle sweetness that balances the heat from spices
• Yellow onion: Finely chopped so it almost disappears into the chili, building that savory foundation
• Garlic: Two cloves might feel modest, but since it cooks only briefly, the flavor stays fresh and present
• Jalapeño: Optional because not everyone wants heat, but the seeds are where the real fire lives if you do
• Diced tomatoes: Their juices become part of the broth, so do not drain them
• Vegetable broth: Just enough liquid to bring everything together without making it soup thin
• Lime: Both zest and juice are non negotiable, the zest carries essential oils that juice alone cannot provide
• Ground cumin: The earthy note that makes this taste like authentic Mexican inspired flavors
• Smoked paprika: My secret weapon, it adds depth without any actual smoke or effort
• Chili powder: Mild heat and that classic red chili color we all expect
• Ground coriander: Citrusy and floral, it bridges the gap between spices and lime beautifully
• Olive oil: The canvas for sautéing vegetables and carrying fat soluble spices

Instructions

Build your foundation:

Heat olive oil in a large pot over medium heat, add onion, and sauté for 3 to 4 minutes until translucent and fragrant.

Wake up the aromatics:

Stir in garlic and jalapeño, cooking for just 1 minute until you can smell them, being careful not to burn the garlic.

Soften the pepper:

Add red bell pepper and cook for another 3 minutes, stirring occasionally, until it begins to soften and release its sweetness.

Bloom your spices:

Mix in cumin, smoked paprika, chili powder, coriander, salt, and black pepper, stirring well to coat vegetables and toast the spices briefly.

Bring it all together:

Add black beans, corn, diced tomatoes with their juices, and vegetable broth, stirring to combine everything into a beautiful speckled mixture.

Let it simmer:

Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the flavors have married and the chili has thickened slightly.

The lime moment:

Stir in lime zest and juice, taste, and adjust seasoning if necessary, adding more salt or a splash more lime if it needs brightness.

Finish with love:

Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges if desired, watching how the avocado cools each bite perfectly.

Save

This recipe became my go to for new parents and friends recovering from surgery. Something about the bright lime and hearty beans feels like nourishment that actually cares.

Make It Your Own

Sweet potatoes add incredible depth and make it even more substantial, just cube them small so they cook through in the simmer time. I have also stirred in a handful of quinoa during the last 15 minutes for extra protein and a pleasant texture.

Serving Ideas Beyond The Bowl

Serve over baked russet or sweet potatoes, letting the chili soak into the fluffy flesh. It also makes exceptional nachos, piled high on tortilla chips and broiled until everything is hot and bubbly with cheese or vegan alternative.

Meal Prep Magic

This chili actually tastes better on day two, giving the spices time to fully develop and meld. I often make a double batch on Sunday for effortless lunches throughout the week.

• Portion into glass containers before adding garnishes
• Squeeze fresh lime right before eating to revive the brightness
• Top with cold avocado just before serving to maintain its creamy texture

Save

Every spoonful feels like a warm hug from someone who knows exactly what you need. This is the kind of recipe that turns strangers into friends around the table.

Recipe Q&A

→ Can I make this chili ahead of time?

Yes, this chili actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetet, adding a splash of broth or water if needed.

→ How can I add more protein to this dish?

You can stir in quinoa during the last 15 minutes of cooking, serve over brown rice, or top with crushed nuts or seeds. Adding a second can of beans or incorporating textured vegetable protein also boosts protein content.

→ What's the best way to adjust the heat level?

For mild heat, remove all jalapeño seeds and membranes. For medium, keep some seeds. For spicy, leave the seeds in or add cayenne pepper. You can also add hot sauce when serving so everyone can customize their bowl.

→ Can I freeze this chili?

Absolutely. Cool completely, then transfer to freezer-safe containers leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What other beans work well in this dish?

Pinto beans, kidney beans, or a mix of all three work beautifully. Each brings slightly different texture and flavor. Pinto beans are creamier, while kidney beans hold their shape well during longer simmering.

→ How do I know when the chili is done?

The chili is ready when it has thickened slightly and the vegetables are tender. The flavors should be well-balanced with the lime acidity cutting through the rich beans and spices. Taste and adjust seasoning before serving.