Gluten-Free Black Bean and Corn Chili

Ingredients

Shop links on this page are for chili powder, ground cumin, smoked paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 tbsp olive oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 2 tbsp chili powder Shop
• 1 tbsp ground cumin Shop
• 1 tsp smoked paprika Shop
• 1 tsp dried oregano Shop
• 3 cans (15 oz each) black beans, drained and rinsed Shop
• 1 can (28 oz) crushed tomatoes Shop
• 1 can (4 oz) diced green chiles
• 1 1/2 cups vegetable broth Shop
• 2 cups frozen or fresh corn kernels
• 1 tsp salt, plus more to taste
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. 1 Heat the oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño and cook until soft, about 7 minutes. Add the garlic and cook for 1 minute.
2. 2 Stir in the chili powder, cumin, smoked paprika and oregano and cook for 1 minute, until fragrant.
3. 3 In a bowl, mash 1 cup of the black beans into a rough paste with a fork.
4. 4 Add the whole and mashed beans, crushed tomatoes, green chiles, broth and salt. Bring to a simmer.
5. 5 Simmer, uncovered, for 25 minutes, stirring often, until thickened.
6. 6 Stir in the corn and simmer for 10 minutes more. Stir in the lime juice and cilantro, taste for salt, and serve with avocado or tortilla chips labeled gluten-free.

Tips & Notes

• Mash the beans as step 3 says. The bean paste thickens the black bean and corn chili without any flour or cornstarch.
• Char the corn in a dry skillet for 5 minutes before adding it for a smoky sweetness, especially with frozen corn.
• Add the lime juice and cilantro only at the end. Long simmering dulls both, and they are what make the chili taste bright.

Common questions