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30 Minute Vegetarian Corn & Black Bean Chili

This hearty corn & black bean chili recipe can easily be made vegetarian and only takes 30-minutes. It is the perfect the chili recipe for any day of the week.

This is hands down my favorite chili recipe ever! Not only is it super easy, coming together in less than 30 minutes, it uses mostly basic pantry staples which makes it super thrifty too. The key to the super fresh flavor is the green verde chili, so don’t skip that part!

As usual, I used vegetarian protein crumbles instead of ground beef, but those of you who prefer REAL meat could substitute a pound of ground beef or turkey instead. Although I personally prefer things a little spicier, I make this version fairly mild so that it is still kid friendly. (My kids absolutely love this recipe!)  For more of a kick, you can add hot chiles, fresh jalapeño, and extra hot chili powder.

30 Minute Vegetarian Corn & Black Bean Chili

Here is what you need:

3-4 tablespoons butter
1 sweet onion
1 package vegetarian protein crumbles (such as Morningstar or Gardein brand or 1 pound ground beef)
2 15oz cans black beans
1 15oz can fire roasted diced tomatoes, undrained
1 15oz can low sodium corn kernels, undrained
1 4oz can diced green chiles, undrained
1 16oz jar salsa verde (the green kind)
1 1/2 teaspoons chili powder
sour cream
fresh cilantro
cooked rice (optional)

Step 1:  Dice onions. Melt butter in large pot over medium heat. Saute onions until soft, about 5 minutes.

Step 2:  Add vegetarian protein crumbles (or ground beef); cook until browned, 5-7 minutes more. Reduce heat to medium low.

Step 3: Rinse & drain black beans

Step 4: Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well. Add chili powder. Bring just to boiling, then reduce heat and simmer 10 minutes.

Step 5: Chop cilantro. Serve chili in bowl topped with sour cream, cilantro, & rice (optional).

(love these cute denim placemats? You can learn how to make them here)

Easy Corn & Black Bean Chili

From pantry to table in only 30 minutes!
Course Soup
Cuisine American
Keyword Corn & Black Bean Chili
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Ruth Soukup

Ingredients

  • 3-4 tablespoons butter
  • 1 sweet onion
  • 1 package vegetarian protein crumbles such as Morningstar or Boca brand (or 1 pound ground beef)
  • 2 15 oz cans black beans
  • 1 15 oz can fire roasted diced tomatoes undrained
  • 1 15 oz can low sodium corn kernels undrained
  • 1 4 oz can diced green chiles undrained
  • 1 16 oz jar salsa verde the green kind
  • 1 1/2 teaspoons chili powder
  • sour cream
  • fresh cilantro
  • cooked rice optional

Instructions

  1. Dice onions. Melt butter in large pot over medium heat. Saute onions until soft, about 5 minutes.
  2. Add vegetarian protein crumbles (or ground beef); cook until browned, 5-7 minutes more. Reduce heat to medium low.
  3. Rinse & drain black beans.

  4. Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well. Add chili powder. Bring just to boiling, then reduce heat and simmer 10 minutes.
  5. Chop cilantro. Serve chili in bowl topped with sour cream, cilantro, & rice (optional).

Recipe Notes

Number of servings (yield): 6

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Ruth Soukup

Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.

View Comments

  • can you use frozen veggies as i dont buy canned veggies. i dont like the taste of canned veggies

  • I've made this recipe and it is so good!! The salsa verde adds a great flavor! Thank you!

  • I am so in love with this recipe. Speaking as a broke vegetarian college student, it's hard to find tasty meatless recipes that are healthy but won't break your bank. I found this recipe and was ecstatic because most of the ingredient I already had! The only ingredients I had to buy were the green chiles and the corn (which only added up to about $2.00 even when I bought them organic.) I went home, threw everything in a pot, and dinner was served in less than 15 minutes. It was so, so easy. The only part of this recipe I didn't follow is the adding of the protein crumbles. The recipe was absolutely fantastic. I topped the chili with a dollop of plain Greek yogurt (instead of sour cream) and it was perfect. My boyfriend and his roommates even had some (and they're anything but vegetarians at heart). This is definitely a new favorite!

  • I was looking for a recipe to use up this extra bag of morning star veggie crumbles i had, and then I saw this on pinterest. I love chili with corn and was extremely excited that I could make this really quickly. I would give it 4 out of 5 stars, only because I prefer cumin in my chili, thus I added 2 tbsp to it. Then It was perfect! It was really good with out it, but for me, It just doesn't taste like chili without cumin.

  • This is so so good and so filling! I couldn't even finish my bowl! But my husband managed to have seconds ;)

  • Oh my -- my almost-two year old's favorite things are corn and beans....this is a sure-hit recipe for our Meat-Free Fridays this Lent. Can't wait to try it out. I am sharing your recipe in a recipe round up on my blog tomorrow. Thanks so much for sharing!! :)

  • I made this for dinner tonight, and we loved it! Even my picky 2nd grader asked for a second helping! I will be adding this into our list of favorites. Thank you!

  • Just finished making this recipe and YUM. Great quick-n-dirty chili.
    My husband added a little bit of cinnamon for a hint of smoky sweetness.

  • Ruth, we LOVE this recipe! The salsa verde makes it! I've been using a similar recipe before, but we like this one much better. We usually use ground turkey. We are getting a freeze storm tonight, and this is the perfect warm meal for our family to eat.

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Ruth Soukup

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