Black Bean Corn Chili Lime

There are some dishes that feel like a warm embrace on a cold evening, and this Black Bean and Corn Chili with Lime Crema is exactly that. Born from the bold, sun-drenched flavors of Tex-Mex cooking, this hearty vegetarian chili brings together tender black beans, sweet pops of corn, and a deeply spiced broth that simmers low and slow until every ingredient melds into something truly satisfying. Finished with a tangy, velvety lime crema drizzled right over the top, it is the kind of meal that earns a permanent spot in your weekly rotation. Ready in just 50 minutes and naturally gluten-free, it proves that comfort food does not need meat to be deeply nourishing and full of character.

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What makes this chili so special is the layering of its flavors. First, a simple sofrito of onion, garlic, red bell pepper, and optional jalapeño builds an aromatic base. Then comes the generous pour of black beans, juicy diced tomatoes, sweet corn, and vegetable broth — ingredients that are pantry-friendly yet deeply satisfying. The spice blend of chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper transforms the whole pot into something that tastes as though it has been simmering all day. And just when you think it cannot get any better, that silky lime crema — made from sour cream or Greek yogurt with fresh lime zest and juice — lands on top like the perfect finishing note.

Ingredients

• Vegetables:
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional, for heat)
• Beans & Corn:
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 1/2 cups frozen or canned corn, drained
  • 1 cup vegetable broth
• Spices:
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • Pinch of salt
• Garnishes (optional):
  • Chopped fresh cilantro
  • Sliced avocado
  • Sliced green onions

Instructions

Step 1 — Soften the onion

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Step 2 — Build the aromatic base

Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for another 3 minutes until the vegetables are fragrant and tender.

Step 3 — Add the main ingredients

Add the black beans, diced tomatoes (with their juices), corn, and vegetable broth to the pot.

Step 4 — Season generously

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine everything evenly.

Step 5 — Simmer low and slow

Bring the chili to a simmer, then reduce the heat, cover, and cook for 20–25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.

Step 6 — Prepare the lime crema

While the chili simmers, prepare the lime crema: In a small bowl, mix the sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt until completely smooth.

Step 7 — Taste and adjust

Taste the chili and adjust seasoning if needed — add more salt, pepper, or a pinch of extra chili powder to suit your palate.

Step 8 — Serve and garnish

Serve the chili hot, topped with a generous dollop of lime crema and any optional garnishes such as fresh cilantro, sliced avocado, or green onions.

Zusatztipps für die Zubereitung

For the richest flavor, take your time softening the onion and letting the garlic and peppers become truly fragrant before adding the remaining ingredients — this aromatic foundation makes a noticeable difference in the finished chili. When it comes to the spices, measure them out before you begin cooking so you can add them quickly and evenly. If you are using canned corn, make sure to drain it well so it does not water down the broth. Stir the pot every few minutes during the simmering phase to prevent anything from sticking to the bottom, and resist the urge to skip the lime crema — it is what elevates this chili from good to genuinely memorable.

Varianten und Anpassungen

This recipe is wonderfully adaptable. For extra protein and substance, stir in cooked quinoa or brown rice during the last few minutes of simmering. If you are cooking for vegans, simply swap the sour cream or Greek yogurt in the lime crema for a plant-based yogurt — the result is just as creamy and bright. To turn up the heat, leave some of the jalapeño seeds in or add a pinch of cayenne pepper to the spice mix. Prefer a milder chili? Omit the jalapeño entirely. You can also enrich the base by adding a small can of fire-roasted tomatoes in place of regular diced tomatoes for a deeper, smokier flavor profile.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Serviervorschläge

This chili shines brightest when served straight from the pot, steaming hot, with a generous swirl of lime crema on top. Scatter over some freshly chopped cilantro, a few slices of creamy avocado, and a handful of sliced green onions for color and freshness. For a more complete meal, serve alongside warm cornbread or a big bowl of crunchy tortilla chips perfect for scooping. A simple green salad dressed with lime vinaigrette makes an excellent accompaniment, carrying the Tex-Mex theme all the way through to the last bite. This chili also stores beautifully in the refrigerator for up to four days, making it an ideal meal-prep dish that tastes even better the next day.

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Whether you are a longtime vegetarian, simply trying to eat a little less meat, or just someone who appreciates a bowl of deeply satisfying, spice-forward comfort food, this Black Bean and Corn Chili with Lime Crema delivers every single time. It is proof that a handful of pantry staples, a thoughtful spice blend, and a bright finishing touch are all you need to create something truly special. Gather your loved ones, ladle it into bowls, and let every smoky, tangy, hearty spoonful do the talking.

Kitchen Tips & Answers

→ Can I make this dish spicier?

Yes, include the jalapeño or add extra chili powder to increase heat according to your preference.

→ What can I use as a substitute for the lime crema?

Plant-based yogurt or a cashew cream blend works well for a dairy-free, creamy topping with similar tang.

→ How can I add more protein to this dish?

Stir in cooked quinoa or brown rice during the simmering stage to boost protein content and make it heartier.

→ Is it necessary to soak the black beans?

This version uses canned black beans, so soaking isn’t required, saving prep time without sacrificing flavor.

→ What side dishes pair well with this chili?

Cornbread, tortilla chips, or a fresh green salad complement the hearty flavors and textures nicely.