Smoky Black Bean & Corn Vegetarian Chili

Photo: acrane

This hearty vegetarian recipe is packed with black beans and corn, and has a fantastic smoky flavor, courtesy of the chipotle peppers. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes Yield: Serves 8

Yield: 8 servings
Community Recipe from


  • 2 medium onions, chopped


  1. 1 tbsp canola oil
  2. 2 medium onions, chopped
  3. 1 1/2 tsp dried oregano
  4. 1 1/2 tsp ground cumin
  5. 2 garlic cloves, chopped
  6. 1/4 cup chili powder
  7. 2 bay leaves
  8. 1 tbsp unsweetened cocoa powder
  9. 1 1/2 tsp salt
  10. 1/2 tsp ground cinnamon
  11. 1 (28 oz.) can whole tomatoes (including juices)
  12. 2 tbsp tomato paste
  13. 2 chipotle peppers in adobo, chopped
  14. 2 tsp adobo sauce (from chipotle pepper can)
  15. 3 cups low-salt vegetable broth
  16. 3 (15 oz. each) can black beans, drained and rinsed
  17. 1 bag (16 oz.) frozen corn kernels (no need to defrost)
  18. Sour cream
  19. Fresh cilantro, chopped

  20. Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves.
  21. Add black beans and frozen corn kernels to the chili. Simmer for an additional 20 minutes.
  22. Ladle chili into bowl, and serve with sour cream and chopped cilantro.
November 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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