Black Bean Corn Chili Lime (Printable Version)

A vibrant chili with black beans, corn, spices, and a zesty lime crema finish.

# Ingredient List:

→ 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 - 1.5 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 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

→ Lime Crema

16 - 0.5 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

# How to Make:

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 black beans, diced tomatoes with juices, corn, and vegetable broth to the pot.
04 - Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir thoroughly to distribute spices evenly throughout the mixture.
05 - Bring mixture to a simmer, reduce heat to low, cover with a lid, and cook for 20-25 minutes, stirring occasionally to prevent sticking.
06 - While 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 and well incorporated.
07 - Taste chili and adjust salt, pepper, or spice levels as desired for optimal flavor balance.
08 - Ladle chili into bowls, top with a generous dollop of lime crema, and finish with fresh cilantro, sliced avocado, and green onions if desired.

# Expert Suggestions:

01 -
  • It's ready in under an hour, which means weeknight dinners that actually feel special.
  • The lime crema is the secret weapon—it transforms simple ingredients into something restaurant-quality.
  • Naturally vegetarian and gluten-free, so it works for almost every table you're feeding.
  • Leftovers taste even better the next day as the flavors deepen and meld together.
02 -
  • Don't skip the rinsing step with the canned beans—that starchy liquid is what makes chili taste one-dimensional.
  • The lime crema tastes best when it's made fresh, but you can prep it up to a few hours ahead and keep it covered in the fridge.
  • This chili actually improves overnight as the spices deepen, so if you have time, make it a day early.
  • Frozen corn is your friend here—it's just as nutritious and somehow stays sweeter than fresh.
03 -
  • Make the lime crema thicker or thinner by adjusting how much lime juice you use—thicker is better for topping, thinner is better for drizzling.
  • If you're cooking for someone who needs it vegan, swap the sour cream for cashew cream or a good plant-based yogurt and it's just as delicious.
  • Toast your spices in a dry pan for thirty seconds before adding them to the pot if you have five extra minutes—it wakes them up and makes the whole chili taste more intentional.
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