Black Bean Corn Chili Lime (Printable)

A hearty chili with black beans, sweet corn, bold spices, and a tangy lime crema finish.

# What you need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and finely chopped

→ Beans & Corn

06 - 2 cans (15 oz each) black beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes with juices
08 - 1 1/2 cups frozen or canned corn, drained
09 - 1 cup vegetable broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Lime Crema

16 - 1/2 cup sour cream or Greek yogurt
17 - Zest of 1 lime
18 - 2 tablespoons fresh lime juice
19 - Pinch of salt

→ Garnishes

20 - Chopped fresh cilantro
21 - Sliced avocado
22 - Sliced green onions

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
02 - Stir in minced garlic, diced bell pepper, and jalapeño. Cook for an additional 3 minutes until vegetables are fragrant and tender.
03 - Add drained black beans, canned diced tomatoes with their juices, corn, and vegetable broth to the pot.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir thoroughly to distribute spices evenly.
05 - Bring the mixture to a simmer, reduce heat to low, cover the pot, and cook for 20-25 minutes, stirring occasionally to prevent sticking.
06 - While the chili simmers, combine sour cream or Greek yogurt with lime zest, fresh lime juice, and a pinch of salt in a small bowl. Mix until smooth.
07 - Taste the chili and adjust salt, spices, or heat level as needed to achieve desired flavor profile.
08 - Ladle hot chili into bowls and top each serving with a generous dollop of lime crema and optional garnishes including fresh cilantro, avocado, and green onions.

# Expert tips:

01 -
  • It comes together faster than you'd expect for something this deeply flavorful and satisfying.
  • The lime crema is genuinely genius—that tangy cool dollop transforms everything it touches.
  • Vegetarian but never feels like you're missing anything, and honestly even committed meat-eaters won't notice the absence.
02 -
  • Don't skip the rinsing step with canned beans—it genuinely removes the excess starch and sodium that would otherwise make the chili taste flat and one-dimensional.
  • The lime crema tastes better if you make it about 10 minutes before serving, letting the flavors marry; if you make it too far in advance, the brightness fades.
  • If your chili seems too thick after simmering, thin it with more broth a little at a time rather than adding water, which dilutes the flavor.
03 -
  • If you don't have smoked paprika, regular paprika works, but the smoked version adds a subtle depth that's worth seeking out for a dollar or two more.
  • Toast your dried spices in a dry pan for 30 seconds before adding them if you want to unlock even more complexity—it's a small step that genuinely transforms the flavor profile.
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