Black Bean Corn Chili Lime (Print Version)

Robust black beans and corn meld with spices, finished by a refreshing lime crema for lively flavor.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely chopped

→ Beans & Corn

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes with juices
08 - 1.5 cups frozen or canned corn, drained
09 - 1 cup vegetable broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

→ Lime Crema

16 - 0.5 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 2 tablespoons fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro
21 - Sliced avocado
22 - Sliced green onions

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced bell pepper, and jalapeño. Cook for an additional 3 minutes until vegetables are fragrant and tender.
03 - Add drained black beans, diced tomatoes with juices, drained corn, and vegetable broth to the pot.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to combine all seasonings.
05 - Bring the mixture to a simmer, reduce heat to low, cover with a lid, and cook for 20 to 25 minutes, stirring occasionally.
06 - While the chili simmers, combine sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt in a small bowl. Mix until smooth.
07 - Taste the chili and adjust salt, pepper, or spices as needed to achieve desired flavor balance.
08 - Ladle hot chili into serving bowls and top each portion with a dollop of lime crema and optional garnishes of fresh cilantro, sliced avocado, and green onions.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't require a lengthy plan or specialty ingredients.
  • The lime crema is the secret move that transforms simple chili into something that feels restaurant-worthy and unexpectedly bright.
  • It's naturally vegetarian and gluten-free, so it works for almost any table without anyone feeling like they're eating something less-than.
  • Leftovers taste even better the next day, making it the kind of recipe that rewards batch cooking.
02 -
  • Rinsing your canned beans isn't optional— it removes the sodium and starch that would make your chili feel gloppy instead of clean and bright.
  • The lime crema needs to be made fresh, because lime juice oxidizes and turns bitter if you make it more than a few hours ahead.
  • Don't skip the smoked paprika, because it's the ingredient that makes people ask what makes this chili taste so good when all the other spices are things they've used a hundred times.
  • Taste as you go, especially with the jalapeño, because you can't put heat back once you've added it.
03 -
  • Buy good smoked paprika and keep it in an airtight container away from heat and light, because this one ingredient is what separates good chili from forgettable chili.
  • Make the lime crema just before serving so it stays thick and bright instead of getting watery or browning at the edges.
  • If you're serving vegetarians and non-vegetarians together, this chili makes everyone feel like they're eating something substantial, not like someone made a separate meal for the vegetables.
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