Black Bean Corn Chili

Black Bean Corn Chili

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

Yield: 8

Black Bean Corn Chili

Black Bean Corn Chili


  • 1 pound dried black beans
  • 4 cups water
  • 2 cups vegetable broth
  • 2 cups frozen sweet corn
  • 1 yellow onion, diced
  • 1 – 6 ounce can tomato paste
  • 3 cloves garlic, minced
  • ½ tablespoon agave nectar
  • 1 tablespoon barbeque sauce
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin


  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.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 258Total Fat: 1gSodium: 86mgCarbohydrates: 51gFiber: 11gSugar: 6gProtein: 14g

For more soup recipes, check out:

Curried Leek Vegetable Soup
Smoky Lentil Chili
Classic Tomato Soup