Black Bean Corn Chili Lime (Print Version)

Vibrant vegan chili with black beans, sweet corn, and fresh lime zest for a hearty meal.

# What You 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 (optional)
07 - 1 can (14 oz) diced tomatoes
08 - 1/2 cup vegetable broth
09 - 1 medium lime, zested and juiced

→ Spices & 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 (optional)

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges

# How To Make:

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 Tips:

01 -
  • The lime at the end transforms everything from ordinary bean chili into something that feels like a restaurant discovered a secret ingredient
  • It comes together in under an hour but tastes like it simmered all day
  • This is the kind of meal that accidentally becomes a weekly staple because everyone asks for it again
02 -
  • The lime must be added at the very end, cooking it destroys its bright magic and makes the chili taste oddly sour instead of fresh
  • Simmering uncovered is crucial, you want some evaporation to concentrate flavors without turning into bean paste
  • Tasting and adjusting salt before the lime is misleading, the acid changes how saltiness registers on your tongue
03 -
  • Rinse your beans thoroughly under cold water until the water runs clear, this removes excess sodium and that chalky canned taste
  • Use a microplane or fine grater for lime zest, you want the fragrant outer skin without any bitter white pith
  • Let the chili rest for 5 minutes off heat before serving, this allows the flavors to settle and the texture to become more cohesive

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