Zapisz Warm up with a bowl of this Black Bean and Corn Chili, a hearty and flavor-packed vegetarian dish that brings comfort to any table. Bursting with the sweetness of corn and the richness of black beans, this chili is seasoned with bold Tex-Mex spices and finished with a silky, tangy lime crema that perfectly balances the heat.
Zapisz Whether you are looking for a healthy plant-based lunch or a cozy dinner for four, this chili delivers deep flavors and satisfying textures. The combination of smoked paprika and cumin creates a wonderful aroma that fills the kitchen as it simmers on the stove.
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).
- 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: Fresh cilantro, sliced avocado, sliced green onions.
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Step 2
- Stir in garlic, bell pepper, and jalapeño. Cook for another 3 minutes until vegetables are fragrant and tender.
- Step 3
- Add black beans, diced tomatoes (with juices), corn, and vegetable broth.
- Step 4
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
- Step 5
- Bring to a simmer, reduce heat, cover, and cook for 20–25 minutes, stirring occasionally.
- Step 6
- While the chili simmers, prepare the lime crema: In a small bowl, mix sour cream (or Greek yogurt) with lime zest, lime juice, and a pinch of salt until smooth.
- Step 7
- Taste chili and adjust seasoning if needed.
- Step 8
- Serve chili hot, topped with a dollop of lime crema and optional garnishes.
Zusatztipps für die Zubereitung
To ensure the best flavor, allow the chili to simmer for the full 20–25 minutes; this helps the spices meld with the beans and corn. You can easily adjust the heat levels by keeping or removing the seeds from the jalapeño before chopping.
Varianten und Anpassungen
For extra protein, try adding cooked quinoa or brown rice directly into the pot. If you want to make this dish entirely vegan, simply swap the sour cream or Greek yogurt in the lime crema for a plant-based yogurt alternative.
Serviervorschläge
This chili pairs beautifully with a side of warm cornbread or crunchy tortilla chips. Top your bowl with fresh cilantro, creamy avocado slices, and green onions for extra texture and freshness.
Zapisz Enjoy this wholesome and satisfying meal that proves vegetarian cooking can be incredibly hearty and flavorful. It is the perfect recipe for sharing with family or meal prepping for the week ahead.
Najczęściej zadawane pytania dotyczące przepisów
- → Jak uzyskać idealną konsystencję potrawy?
Gotuj mieszankę na wolnym ogniu, aby składniki dobrze się połączyły i całość lekko zgęstniała.
- → Czy można użyć świeżej kukurydzy zamiast mrożonej?
Tak, świeża kukurydza doda naturalnej słodyczy i chrupkości.
- → Jak można złagodzić ostrość potrawy?
Pomijając jalapeño lub dodając go mniej, potrawa będzie łagodniejsza.
- → Jaki jest najlepszy sposób na przygotowanie limonkowej kremy?
Wystarczy wymieszać kwaśną śmietanę lub jogurt z sokiem i skórką limonki oraz szczyptą soli.
- → Z czym dobrze komponuje się ta potrawa?
Świetnie smakuje z tortillami, chlebem kukurydzianym lub świeżą sałatką.