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Black Bean Corn Chili

Sharon Palmer

The Southwestern flavors of this completely plant-based Black Bean Corn Chili, from my book The Plant-Powered Diet, shine through, making it an excellent cool weather meal, served with cornbread and a flavorful slaw, such as my Red Cabbage Slaw. This recipe is also delicious served in the warm weather with greens, tomatoes, salsa, avocados and tortillas. Best of all, you can pour all of the ingredients into a slow-cooker, set the dial, and come home to a rustic, yet satisfying meal at the end of the day. Or better yet—use your Instant Pot to create this simple easy meal in minutes.

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Black Bean Corn Chili

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(5 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 9 hours (including soaking time)
  • Yield: 8 servings 1x
  • Diet: Vegan


The Southwestern flavors of this completely plant-based, gluten-free Black Bean Corn Chili make it an easy satisfying meal anytime of the year—you can also cook it up quickly in an Instant Pot.




  1. Soak black beans in a pot filled with water overnight. Discard water.
  2. Place drained, soaked beans in a large pot. Add remaining ingredients.
  3. Bring to a simmer and then reduce heat to medium heat. Cook for about 60-70 minutes, until chili is thick and beans are tender.


Slow Cooker Directions: You may cook this chili in a slow-cooker during steps 2 – 3. Cook on high setting for 4 – 5 hours or on low setting for 8 – 10 hours.

Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Variations: Substitute red beans or pinto beans for black beans.

*Gluten-free: Use gluten-free barbeque sauce

  • Category: Entree
  • Cuisine: Southwestern, American


  • Serving Size: 1 serving
  • Calories: 258
  • Sugar: 6 g
  • Sodium: 86 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 11 g
  • Protein: 14 g

Keywords: vegan chili, healthy vegan chili, healthy chili

For other plant-based chili recipes, check out some of my favorites:

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One thought on “Black Bean Corn Chili

  1. I made this for supper last night and it was delicious! I used my pressure cooker, and it was on the table in just about an hour, starting with dry beans. Even my 4-year-old ate it! It was so easy, I’ll definitely make it again!

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