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Easy Black Bean and Corn Chili


This black bean and corn chili is thick, hearty, and packed with flavor. Get dinner on the table in about 30-40 minutes! It’s plant-based and vegan-friendly.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Servings 6 servings


  • 2 15 oz cans black beans (low-sodium) drained and rinsed
  • 1 15 oz can refried beans fat-free
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 15 oz can sweet corn drained
  • 1 medium yellow onion diced
  • 1 jalapeno pepper deseeded and diced
  • 1 green bell pepper deseeded and diced
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper to taste


  • Add onions and peppers to pot and saute for 1-2 minutes.
  • Add beans, tomatoes, tomato sauce and corn to the pot along with the chili powder, garlic powder, cumin, and paprika.
  • Heat until veggies are cooked through and extra liquid is cooked out, about 25-30 minutes, usually.


If you like your chili soupy, don’t cook it as long. If you prefer a thick chili with little liquid, cook for about 25-35 minutes, or until the extra liquid has cooked off.
Keyword black bean and corn chili, vegan