Black Bean and Corn Chili

This healthy Black Bean and Corn Chili is a hearty meal. Made with butternut squash puree and fire roasted tomatoes.

Vegan Black Bean Chili

During the cold Winter months, vegan chili is one of my favorite go-to meals. When I don’t feel like cooking I often make a 3 Ingredient Vegan Chili because it comes together so quickly.

This Black Bean and Corn Chili is a quick and easy meal also, coming together in about 30 minutes. It has a bit of a kick from chili powder, cumin, cayenne pepper, and green chiles.

Butternut squash puree thickens the chili, adds a little sweetness, and plays the role of the sneaky hidden vegetable.

For those of you that aren’t butternut squash fans, don’t worry, you’ll never notice it’s in there.

Dress up the chili with cilantro, lime juice, vegan sour cream, shredded vegan cheddar, or sliced avocados. Not enough heat for you? Add some hot sauce. Grab your favorite brand of tortilla chips and dig in.

Heart Vegan Chili

Serve your guests on game day and watch them ask for more. This vegan chili is so hearty and comforting, even meat eaters will love it.

Speaking of game day, if you want to impress your guests, serve a Vegan Pizza Football Cheese Ball or some Stuffed Date Footballs.

Other Vegan Recipes You Might Like

• Creamy Corn Soup with Jalapeño
• Tofu Nacho Cheese Sauce
• Vegan Tortilla Soup
• Vegan Mexican Tortilla Pizza
• BBQ Chickpea and Mango Tacos with Pickled Peppers and Onions

Black Bean Chili Recipe

Warm up with this easy chili. It comes together in 30 minutes.

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Black Bean and Corn Chili

This healthy Black Bean and Corn Chili is a hearty meal. Made with butternut squash puree and fire roasted tomatoes.

Course Chili

Cuisine vegan, gluten free

Keyword black bean and corn chili, vegan black bean chili, vegan chili

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 7 cups

Calories 194 kcal

Author Willow Moon

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 red pepper, chopped (1 1/4 cups)
• 1 garlic clove, minced
• 15 ounces black beans
• 1 cup corn
• 14.5 ounces fire roasted tomatoes with green chiles
• 15 ounces butternut squash puree
• 16 ounces fire roasted tomato salsa
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon Mexican oregano crushed
• 1/2 teaspoon cayenne pepper
• Salt and pepper
• 1 cup low sodium vegetable broth

US Customary - Metric

Instructions

1. Add olive oil to a hot pan. Add chopped onion and cook on medium heat until translucent.

2. Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp tender.

3. Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa, and spices. Bring to a boil. Reduce to a simmer and cook for about 15 minutes so that mixture thickens.

Nutrition Facts

Black Bean and Corn Chili

Amount Per Serving

Calories 194 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 695mg 29%

Potassium 730mg 21%

Total Carbohydrates 36g 12%

Dietary Fiber 9g 36%

Sugars 7g

Protein 8g 16%

Vitamin A 157.9%

Vitamin C 47.2%

Calcium 9.2%

Iron 15.5%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.