30 Minute Corn & Black Bean Chili


A fresh new version of the Living Well Planner® will be arriving soon—join our waitlist now to be first in line to get a sneak peek of the new design, plus get access to exclusive bonuses & discounts!


Easy Corn & Black Bean Chili | Corn & Black Bean Chili Recipes | Black Bean Recipes | Chili Recipes

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!


Meal planning eliminates dinnertime stress and overspending. Rather than navigating weeknight meals without a plan, go in with a plan and dinner is served. Simple!

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 jalepeno, and extra hot chili powder.

Easy Corn & Black Bean Chili ingredients

Here is what you need:

3-4 tablespoons butter
1 sweet onion
1 package vegetarian protein crumbles (such as Morningstar or Boca 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)

Dice onions and set aside.

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

Cook ground beef or protein crumbles for a vegetarian option, and mix in chopped onions.

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

Rinse canned beans.

Step 3: Rinse & drain black beans

Add wet ingredients and chili powder and mix well.

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.

Chop cilantro to serve as a garnish on the chili

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

Serve chili in a bowl with a dollop of sour cream.

Easy Corn & Black Bean Chili | Corn & Black Bean Chili Recipes | Black Bean Recipes | Chili Recipes

*   *   *

What are you planning to make for Cinco de Mayo?  


  1. Aimilee
    May 1 at 08:45AM

    I looooooooooooove black bean chili!!!!!!! This version looks delicious with the green salsa and cilantro. Can’t wait to try it! Thanks Ruth!!!

  2. May 1 at 09:00AM

    This looks so good! I’m adding it to our recipe file 🙂 Thanks for sharing.

  3. Alisha
    May 1 at 09:26AM

    Oh yummy! This sounds so delicious!! I have a go-to chili recipe that I normally make, but it’s definitely time to switch it up…and this one sounds so much fresher — a more “summery” chili (if that makes sense). 🙂 And I’ve never thought of using rice as a topping on chili – great idea!

  4. Yum, yum Ruth! Looks so delish {and of course those denim place mats are the BOMB. Love.}
    xoxo, Claire

  5. Meghan
    May 6 at 03:01PM

    LOVE the placemats!!!!! And the recipe sounds divine as well!

  6. This looks very delicious! Thanks for sharing with Simple Supper Tuesday.

  7. Malissa Mount
    May 7 at 10:41PM

    Thank You for this recipe!! I worked all day then shuttled my youngest to gymnastics AND still had time to make a great dinner thanks to your recipe! It was yummy!!

  8. May 14 at 10:47AM

    OK, I need a plan. How do I get to eat these awesome recipes that my husband won’t go near? Hmm. I know, I’ll take them as a dish to pass when I go to parties. This looks SO good I really do have to make it but Steve really won’t go near it. Not even in the same room. He’s picky, picky, picky. This kind of dish is has a magnetic pull for me. I love it.

    Thanks so much for sharing the link on my blog hop last week. It’d be featured but I already am featuring your tray make over….so this one will have to wait.

    Ducks ‘n a Row

  9. Anonymous
    June 8 at 01:46AM

    Loved this. Fast , easy, flavorful. I thought I had chili powder in the cupboard but didnt so I used an envelope of mild chili seasoning (we are spicy wimps so always use mild versions) .

  10. June 27 at 02:40AM

    Now that looks super Delicious!!!. The recipe looks so easy thanks for your time posting it for us.

  11. Christy Panzarella
    July 3 at 07:28PM

    As a picky eater, discovering new foods I love, I wanted to try this. Ive never liked beans, chili or spicy food, but gave it a go. I love this. Its 84 degrees in Ohio, and I made this bc of the comment about it being a “summery chili”. Very good. I doubled the chili powder, and added a splash of pink sea salt … and Its still not too spicy!

    Thanks for sharing!

  12. Valerie Richards
    October 30 at 05:42PM

    I made this tonight for dinner and it was sooooooooooooooo good,I loved it alot!

  13. Celena
    December 5 at 03:40PM

    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.

  14. January 7 at 06:05PM

    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.

  15. Brandi
    February 18 at 08:17PM

    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!

  16. March 5 at 04:28PM

    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!! 🙂

  17. Adrienne
    March 27 at 01:13PM

    This is so so good and so filling! I couldn’t even finish my bowl! But my husband managed to have seconds 😉

  18. April 12 at 08:12PM

    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.

  19. Kassidy Kennedy
    September 1 at 08:54AM

    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!

  20. Anonymous
    June 8 at 05:30PM

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

  21. hillary
    September 2 at 04:45PM

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

Leave a Comment