This Slow Cooker Chili with Black Beans and Corn is absolutely scrumptious! It’s healthy, hearty, and is easily made in your Crock Pot (stovetop if you prefer.)
Usually weekends are considered somewhat of a respite from the hectic work week.
However. The weekend from which I just emerged from felt quite the opposite.
It was a 3-day weekend courtesy of MLK Day. The kiddos were all home and bouncing with energy. It’s always loud in my house with three boys plus dog. Truth be told, the dog is the calmest one under the roof.
Two birthday parties, basketball games, soccer, a myriad of errands, several newly tested recipes, constant refereeing, and a freshly bathed dog later, I was way more ready to flop into bed after the weekend than any ‘ol weeknight.
These are the times I whisper a word of thanks for my trusty Crock Pot…
…thanks, Old Girl.
We are a team of chili fans around here. From this Chunky Hearty Chili to Chili with Sriracha to White Chicken Chili…we’ve got mountains of chili love to share.
This Slow Cooker Chili with Black Beans and Corn is a variation of my favorite classic chili, but modified for use in my enormous Crock Pot; my faithful kitchen BFF of 13 years and counting.
I especially adore chili in January, though we happily sup on it through spring. But something about the winter freeze and Game Day gatherings… it slings me into chili mode.
After all, a big ‘ol Crock Pot full of hot, hearty, chunky chili is second to none for feeding a hungry crowd.
Especially if you jazz up the meal with these sweet corn muffins that are outrageously moist and tasty.
This makes a wickedly delicious big batch, so if you have leftover…smile.
It’s just as awesome, if not more so, the next day 🙂
Enjoy!
Print
Slow Cooker Chili with Black Beans and Corn
- Yield: 10-12 1x
Ingredients
- 2 lbs. lean ground turkey or beef
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp fresh round black pepper
- 1–2 TB light olive oil
- 32 oz good tomato sauce
- 16 oz can Italian diced tomatoes, with juices
- 2 cans (16 oz each) black beans, drained
- 1 cup frozen sweet corn kernels
- 6 cloves garlic, minced
- 2 green bell peppers, seeded and chopped
- 1 large onion, chopped
- 2–4 tsp chili powder, depending on desired amount of heat
- 1 tsp cumin
- 1 tsp salt
- 2 tsp sugar
- Dash of cayenne
- Dash of Tabasco sauce
- Dash of allspice
- Optional Toppings: shredded cheddar cheese, chopped fresh cilantro, fresh lime slices, or sour cream
Instructions
- Mix uncooked ground meat with 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp pepper. Mix together well. Add olive oil in a large skillet and cook meat until browned, breaking it up while you cook.
- Transfer cooked meat to slow cooker. Add in the rest of ingredients to the browned meat. Cook on Low for 6-7 hours or high for 4-5 hours. (If using a Dutch oven or heavy pot on stovetop, bring to simmer for 4 hours.)
- Keep warm until ready to serve. Garnish with desired toppings.
Source: Chew Out Loud
Here’s a mini collection of our favorite chili recipes:
1. White Chicken Chili – this is always easy, always good, and always hits the spot. Your people will love this.
2. Chili with Sriracha – tastes just like a fantastic classic chili, but with a kick of Sriracha to amp up the flavor. Hearty and satisfying.
3. White Chicken Chili with Quinoa – a twist on our white chicken chili recipe, elevated with quinoa and avocado. YUM.
4. And all these chilis MUST be paired with these Sweet Corn Muffins; like cornbread, only incredibly better. Always moist and tender, perfectly balanced with savory sweetness. So good, we eat the leftovers for breakfast.
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I made this today and it was absolutely awesome as stated! Can’t wait to make it again and try some of your other chili recipes, too! Thanks so much for sharing the recipe.
Yay!! Thanks so much for letting us know you liked this, Teresa! Hope you continue finding things you enjoy here. 🙂
Do I have to brown the chicken beforehand or can I just throw all of the raw ingredients into the crockpot? This extra step sounds like a pain to me because I’m so busy!
Jennifer, you can toss all raw ingredients in and set/forget it! I like to brown the chicken beforehand for better flavor and also to prevent the “foam” stuff that raw meat often gives off when cooked in liquids. But if that doesn’t bother you, then definitely go with throwing everything in at the same time 🙂
i won first place in a school chili cook off with this recipe! my only substitution was to use turkey! it was delish!!
Yay! WOW, that is super awesome to hear this got you 1st place! Great job 🙂 Thanks for coming over and letting us know 🙂
I love this chili recipe and you should totally enter this chili contest! I think you have a good chance at winning!
http://bushbeans.thedailymeal.com/
Sweet! Thanks for such a kind comment 🙂 So glad you came over today and glad you love this chili! Hope you continue finding recipes you love here at COL! Happy cooking 🙂
Hi there, any way to find out the calorie count for this recipe?
Hi, Lindsey! I appreciate the desire to know calorie counts, but I’m not currently using an app/plugin for that. You can get a rough idea through one of these great calorie counter apps: http://www.healthline.com/health/diet-and-weight-loss/top-calorie-counter-iphone-android-apps#2
Hope that helps a bit. Thanks for coming over today 🙂
Made it as is, except I only had one can of black beans and one can of kidney beans, so in they went. That really fills up a 6-qt. slow cooker! 4:30 hours on high, 1 more hour on low to take the little bit of crunch left in the onion and peppers. Topped with sour cream and shredded cheese. A delight! Definitely going into the rotation for the winter 🙂
Sounds great, Elizabeth! Thanks for coming over today, and happy chili-ing 🙂
I’ve had my slow cooker for a few years, and this is hands down the best recipe it has produced. It’s delicious as is, or with variations (kidney beans, jalapeno peppers, chipotle…) Thank you so much!
Yay, Elizabeth! So happy to hear it 🙂
I was thinking about making this for a friends meal train. Would it do well freezing after being made, so they could thaw it when they are ready to eat it? Or would it be better to just throw all the ingredients together prepped for them and then freezing so they can toss it in their own crockpot when ready?
Alix, that’s wonderful of you to make your friend a meal. The chili should freeze nicely after being fully cooked, and they can easily thaw and reheat when ready to eat. I’m sure they will so appreciate it. Have a wonderful fall season!
Hi there, can you please tell me if/how this recipe might be adapted using soaked/uncooked black beans? Thank you very much!
Hi, Tracy! You can use almost 1-1 ratio with the soaked beans (you can soak them overnight) and put the beans into slow cooker at the beginning; it should have enough time to cook down and become tender that way. Here’s a great link for details. Hope that helps! https://newleafwellness.biz/2015/10/28/how-to-substitute-dried-beans-for-canned-beans-in-slow-cooker-recipes/