Mexican Black Bean Chili

Hearty, flavorful, and packed with plant-based protein, this Mexican Black Bean Chili is the ultimate comfort food with a vibrant twist. Featuring a medley of colorful bell peppers, smoky spices like cumin and paprika, and tender black beans, this one-pot wonder is as nourishing as it is delicious. A splash of fresh lime juice adds a zesty brightness, while frozen corn lends natural sweetness for a perfectly balanced, satisfying dish. Ready in just 50 minutes, this vegan-friendly chili is an ideal weeknight dinner or meal prep option, serving up to six. Garnish with fresh cilantro and pair it with tortilla chips, rice, or crusty bread for a cozy, crowd-pleasing meal brimming with bold Mexican-inspired flavors.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium jalapeño, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 30 ounces canned black beans, rinsed and drained
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced red and green bell peppers, and minced jalapeño. Cook for another 5 minutes until the vegetables are tender.

Step 4

Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices and cook for 1-2 minutes until fragrant.

Step 5

Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine.

Step 6

Add the rinsed and drained black beans and frozen corn kernels. Bring the mixture to a simmer.

Step 7

Lower the heat, cover the pot, and let the chili cook for 20 minutes, stirring occasionally.

Step 8

Stir in the fresh lime juice, salt, and black pepper. Taste and adjust the seasoning if necessary.

Step 9

Serve hot in bowls, garnished with fresh cilantro if desired. Pair with tortilla chips, rice, or crusty bread for a complete meal.

Nutrition Facts

Serving size	2767.2 grams (2767.2g)

Amount per serving	% Daily Value*
Calories	1872

Total Fat 64.10g	82%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 6221mg	270%
Total Carbohydrate 265.10g	96%
Dietary Fiber 85.60g	306%
Total Sugars 58.40g
Protein 76.90g	154%

Vitamin D 0IU	0%
Calcium 744mg	57%
Iron 28mg	156%
Potassium 5810mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 15.8%

Carbs: 54.5%