Slow Cooker Chili with Black Beans and Corn

  • Author: Chew Out Loud
  • Yield: 10-12 1x



  • 2 lbs. lean ground turkey or beef
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp fresh round black pepper
  • 12 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
  • 24 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


  1. 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.
  2. 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.)
  3. Keep warm until ready to serve. Garnish with desired toppings.