Mexican Corn Chili

Bring bold, delicious flavors to your table with this hearty Mexican Corn Chili! This vibrant, plant-based chili is a delightful medley of tender beans, sweet bursts of corn, and zesty spices like cumin, chili powder, and smoked paprika. A touch of jalapeño delivers optional heat, while lime juice and fresh cilantro brighten every bite. Simmered to perfection in a savory vegetable broth, this one-pot recipe is as easy as it is satisfying, making it a perfect weeknight dinner that’s ready in just 45 minutes. Customize your bowl with toppings like sour cream, shredded cheese, or a vegan alternative for a comforting dish that’s as versatile as it is flavorful. Packed with protein, fiber, and fresh ingredients, this Mexican Corn Chili is a must-try for chili lovers and a guaranteed crowd-pleaser!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, diced
• 1 small jalapeño, finely diced (optional, for spice)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 14.5 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 as desired sour cream or vegan alternative (optional, for topping)
• 0 as desired shredded cheddar or vegan cheese (optional, for topping)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, red bell pepper, and optional jalapeño. Cook for another 4-5 minutes until the vegetables are tender.

Step 4

Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute to toast the spices.

Step 5

Pour in the canned diced tomatoes (with their juice), black beans, kidney beans, corn, and vegetable broth. Stir to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Step 7

Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 8

Serve hot in bowls, garnished with chopped cilantro, and topped with sour cream or shredded cheese if desired.

Nutrition Facts

Serving size	2448.8 grams (2448.8g)

Amount per serving	% Daily Value*
Calories	1869

Total Fat 67.10g	86%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 7.60g
Cholesterol 53mg	18%
Sodium 5600mg	243%
Total Carbohydrate 253.50g	92%
Dietary Fiber 74.90g	268%
Total Sugars 49.60g
Protein 80.40g	161%

Vitamin D 6IU	30%
Calcium 873mg	67%
Iron 27mg	149%
Potassium 5476mg	117%

*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: 31.1%

Protein: 16.6%

Carbs: 52.3%