Gluten-Free Black Bean and Corn Chili
By the Gluten Free Recipes team ·
This hearty gluten-free chili bursts with the vibrant flavors of sweet corn and earthy black beans, simmered in a rich, savory broth. It's a comforting and satisfying meal with a delightful texture that warms you from the inside out.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h (15 min prep, 45 min cook). It uses 13 ingredients — including certified gluten-free chicken or vegetable stock, cooked black beans, cooked corn kernels — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Black Bean and Corn Chili: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Black Bean and Corn Chili: This recipe is naturally gluten-free by utilizing certified gluten-free stock and cornstarch for thickening. It avoids any ingredients derived from gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced onion and sauté until it becomes translucent and begins to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the chili powder, cumin, and smoked paprika to the pot. Stir them into the onions and garlic and cook for about 30 seconds, allowing the spices to bloom and release their aromas. This step helps to deepen the flavor of the chili.
- 3
Pour in the certified gluten-free stock and the undrained diced tomatoes. Add the cooked black beans and corn kernels to the pot. Stir everything together well, scraping up any browned bits from the bottom of the pot.
- 4
Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 45 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering chili. Continue to simmer, uncovered, for another 5 minutes, or until the chili has thickened to your desired consistency. Season with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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