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  • Author: The Plant-Powered Dietitian
  •  Prep Time: 10 minutes
  •  Cook Time: 1 hour
  •  Total Time: 9 hours (including soaking time)
  •  Yield: 8 servings 1x
  • Diet: Vegan


The Southwestern flavors of this completely plant-based Black Bean Corn Chili make it an easy satisfying meal any time of the year—you can also cook it up quickly in an Instant Pot.



  1. Soak black beans in a pot filled with water overnight. Discard water.
  2. Place drained, soaked beans in a large pot. Add remaining ingredients.
  3. Bring to a simmer and then reduce heat to medium heat. Cook for about 60-70 minutes, until chili is thick and beans are tender.


Slow Cooker Directions: You may cook this chili in a slow-cooker during steps 2 – 3. Cook on high setting for 4 – 5 hours or on low setting for 8 – 10 hours.

Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Variations: Substitute red beans or pinto beans for black beans.

*Gluten-free: Use gluten-free barbeque sauce

  • Category: Entree
  • Cuisine: Southwestern, American


  • Serving Size: 1 serving
  • Calories: 258
  • Sugar: 6 g
  • Sodium: 86 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 14 g
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