This healthy Black Bean and Corn Chili is a hearty meal. Made with butternut squash puree and fire roasted tomatoes.
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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.
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.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Black beans: Work well in Mexican dishes. Add a mild creamy flavor.
- Corn: I used frozen corn. You could use frozen or canned. Adds a sweet flavor.
- Onion: Adds a pungent flavor.
- Red bell pepper: Adds a sweet flavor.
- Fire roasted tomatoes: Adds a smoky flavor.
- Fire roasted tomato salsa: Adds a spicy smoky flavor. You could use your favorite.
- Garlic: Adds a pungent flavor.
- Chili powder, cumin, Mexican oregano, cayenne pepper: Add warming spices.
- Butternut squash purée: Adds a sweet flavor. You could also use pumpkin purée.
- Olive oil: Adds flavor and enhances flavors.
- Vegetable broth: I used low sodium vegetable broth because I like to control the sodium.
- Salt and pepper: Enhances the other flavors and adds flavor.
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🔪 Instructions
- Add olive oil to a large saucepan. Add onions and cook on medium heat until translucent.
- Add garlic and cook 30 seconds.
- Add chopped red pepper. Cook until crisp tender.
- Add black beans, corn kernels, fire roasted tomatoes, butternut squash purée, salsa, vegetable broth, and spices. Stir to combine. Bring to a boil. Reduce the heat and simmer about 15 minutes. The mixture will thicken.
- Ladle into bowls and top with your favorite toppings.
🥡 Storage
This black bean chili recipe will last about 5 days in an airtight container in the fridge. You can also freeze it and it will last several months.
🍽 Serving
- Avocado slices
- Fresh cilantro
- Chopped green onion
- Vegan cheese
- Vegan sour cream
- Hot sauce
Other Chili Recipes
Warm up with this easy chili. It comes together in 30 minutes.
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📋 Recipe
Black Bean and Corn Chili
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 red pepper, chopped (1 ¼ 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
- ½ teaspoon Mexican oregano crushed
- ½ teaspoon cayenne pepper
- Salt and pepper
- 1 cup low sodium vegetable broth
Instructions
- Add olive oil to a large saucepan. Add chopped onion and cook on medium heat until translucent.
- Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp tender.
- Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa, vegetable broth, and spices. Bring to a boil. Reduce to a simmer and cook for about 15 minutes so that mixture thickens.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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