Black Bean Chili with Fire-Roasted Corn Recipe | Vegetarian Times Skip to main content

Black Bean Chili with Fire-Roasted Corn

Corn kernels and a tomatillo-based salsa verde keep this chili fresh-flavored. The recipe also makes a great filling for enchiladas or burritos.



Ingredient Line: 
1 cup thinly sliced green onions, divided
Ingredient Line: 
1 16-oz. jar salsa verde
Ingredient Line: 
2 15-oz. cans low-sodium black beans, rinsed and drained
Ingredient Line: 
1 cup frozen fire-roasted corn kernels
Ingredient Line: 
4 Tbs. chopped fresh cilantro


1. Spray large saucepan with olive oil cooking spray, and heat over medium heat.

2. Add 3/4 cup green onions, and sauté 3 minutes, or until softened.

3. Add salsa, beans, corn, and 1/2 cup water, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Season with salt and pepper, if desired.

4. Garnish each serving with 1 Tbs. green onions and 1 Tbs. cilantro.

Nutrition Information: 

14 g
Total Fat: 
2 g
Saturated Fat: 
0 g
52 g
0 mg
573 mg
12 g
8 g
Serves 4

Comments on this Recipe

This was so flippin pot, minimum chopping. No joke, the hardest part of this recipe was getting the lid off of the salsa jar.

A great, super easy recipe. I added some jalapeño for a kick. I also added some smoked paprika, since I was unable to find fire roasted corn. Served over quinoa. Delicious and filling.

This looks so yummy.. I'm a new vegetarian and looking for easy and fast recipes to incorporate for my family meals. This is my meal recipe for the night.


how should I fire roast corn at this time of year when it's not fresh. Can't find any frozen in the stores.

Trader Joe's has frozen fire-roasted corn.

We just got home from a 4 day mini vacation and the last thing I wanted to do was labor over the stove so this quickie recipe was the perfect basis for a delicious bowl of Black Bean Soup. To this recipe, I added a can of Amy's Black bean low fat soup and it really sent it over the top and it added more servings to the recipe. I also added a can of Muir Glen Fire roasted tomatoes that I blended in the food processor and just a couple tablespoons of salsa along with a med sized can of whole green chilies that I diced with some shakes of onion and garlic powder. I added a few swigs of good balsamic vinegar to cut the acidity of the tomato products. I finished it off with smoked paprika and some chopped cilantro. I served the chili with some chunked avocados and chopped white onions and of course, some cilantro. I didn't want it too thick, so I only added 1 can of rinsed and drained beans as I had beans from the Amy's Black Bean soup anyway. What a fast and delicious recipe for someone on the go or in a hurry to make a meal.

Excellent in a tortilla!

Where can I find fire roasted corn? Don't see in my stores. Is there a way to roast ourselves?

Whole Foods also has frozen fire roasted corn.

If someone's serving exceeds one cup, which is likely, isn't this dish making for too much sodium? Using fresh or no-salt canned tomatoes, along with Mexican spices added on your own, would achieve the same tasty result and cut the salt enormously.