Make yourself a fizzy lime margarita and some summer peach salsa to enjoy while you make this easy black bean and corn chili. Don’t skip the simple avocado salsa; it’s really the star of the show. A few big scoops on top of your bowl of chili adds brightness, texture, and well, all the things we love about avocado. This quick and filling meal is perfect for busy weeknights, potlucks, hot lunches, and more. It’s a versatile and healthier weeknight recipe that’s great for batch cooking. Double the recipe and store leftovers in the freezer for up to 3 months. It’s a fool-proof recipe – give it a try!
How to make black bean and corn chili
This one-pot black bean and corn chili is easy to make in just a few simple steps:
Grated cheddar monterrey jack, or crumbled queso fresco Sour cream (regular or dairy-free!) Thinly sliced green onions Finely chopped cilantro Minced red onion Lime wedges Diced tomatoes Fresh or pickled jalapeños Tortilla chips or strips Hot sauce
Chili is the ultimate one-pot meal on its own, but we love serving it with soft warm corn tortillas, crispy tortilla chips, or over a bed of rice for a more filling meal.
If you have a little more time, try it with our zucchini cornbread muffins which you can use to dip or soak up all the flavorful juices.
It’s also a great dish for serving to a crowd alongside some juicy margarita chicken or Mexican nacho fries.
Did you make this?
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