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Corn and Black Bean Summer Chili

This dish works as a meatless main or as a side, and leftovers make a tasty packed lunch.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
329 calories per serving


> 1 tbsp olive oil, plus more if needed
> 2 medium zucchini, diced
> 2 tbsp chili powder
> 1 ( 14 oz.) can petite diced tomatoes
> 1 (14 oz.) can black beans, drained and rinsed
> 1 ( 14 oz.) can kidney beans, drained and rinsed
> 1 tbsp instant espresso powder
> 1 1/2 cups fresh corn ( cut from 3 ears corn ), or use frozen
> 2 tbsp fresh oregano, roughly chopped
> 1/2 cup crumbled feta cheese or shredded Mexican cheese blend


Add the oil to a large skillet over medium heat. Sauté the diced zucchini until soft and golden brown, about 5 minutes, stirring frequently.
Sprinkle the chili powder and salt and pepper to taste over the zucchini and sauté 30 seconds, or until fragrant. Add the tomatoes with juice, beans, espresso, and corn and bring to a boil, stirring. Simmer on low heat for 10 minutes, stirring occasionally. Check seasoning, add salt and pepper if needed.
Remove the pan from the heat, add fresh oregano, and sprinkle with crumbled feta. Serve hot or at room temperature.


Serving suggestion: Nice with sliced avocado and cornbread, made from packaged mix.

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