Smoky Black Bean Chili with Corn Bread Croutons

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Smoky Black Bean Chili with Corn Bread Croutons
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons canola oil
  • 1 large white onion, chopped
  • 3 clove garlic, minced
  • 3 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen corn kernels
  • 2 Roma tomatoes, chopped
  • 1 tablespoon ancho chile powder
  • 2 tablespoons chopped fresh oregano
  • 2 15 ounce cans black beans, rinsed
  • 1 14 ounce can vegetable stock
  • 6 ounces corn bread, cut into 1-inch cubes


Preheat the oven to 450 degrees . In a Dutch oven or large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the carrots and the bell pepper; season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the corn, tomatoes, the ancho chile powder and 1 tbsp. of the oregano. Cook the chili, stirring frequently, until fragrant, about 2 minutes.

Add the beans, stock and 1 cup water; bring to a boil. Reduce the heat to medium and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Transfer 3 cups of the chili to a blender, puree and return the mixture to the pot; season.

On a rimmed baking sheet, season the corn bread cubes and bake until browned in spots, about 5 minutes. Divide the chili among bowls; garnish with the corn bread croutons and the remaining oregano.