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Southwest Chili with Black Beans and Corn

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There is nothing better on a cold day, than a big ol’ bowl of hearty Southwest Chili with Black Beans and Corn to warm you up! I won’t lie, Guinness Chili is still my favorite go-to chili, but it was time to change things up and create a chili with exciting new flavors and ingredients now that the weather is finally starting to cool down here in Arizona.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Southwest Chili with Black Beans and Corn topped with sour cream and shredded cheddar cheese in a white bowl.

and by cool down, I mean that the temperatures dropped to 95 degrees. That’s Southwest Chili with Black Beans and Corn eating weather, right? Actually, anything under 100 degrees makes me a happy camper!!

A nice big bowl of Southwest Chili with Black Beans and Corn is exactly what you need to warm you up on a cold, winter night | cookingwithcurls.com

How to make Southwest Chili with Black Beans and Corn:

In oil in a large Dutch oven, skillet, or Instant Pot {using the Saute button and Medium High heat}. Add the onion and bell pepper and saute until softened, about 4 minutes…..

Southwest Chili onions cookingwithcurls.com

Add the ground beef and cook until no longer pink, about 8 to 10 minutes…..

Southwest Chili beef cookingwithcurls.com

Stir in the crushed tomatoes, diced tomatoes, beans and corn. Add the chili powders, sugar, and water. Stir to combine…..

Southwest Chili cook cookingwithcurls.com

Decisions, decisions…..

Dutch Oven: cover and simmer for 1 1/2 hours {or more}.
Slow Cooker: cover and cook on LOW for 4 to 6 hours.
Instant Pot: cover and cook on HIGH pressure for for 8 minutes. Allow pressure to release naturally for 10 minutes.

Serve garnished with sour cream/Greek yogurt, grated cheese, and cilantro leaves with Cornbread on the side…..

Southwest Chili with Black Beans and Corn | cookingwithcurls.com

or corn chips, whatever makes your heart go pitter-patter. 🙂

Recipe Notes:

  • Why yes, those are red kidney beans mixed in with the black beans. I grabbed the wrong can and didn’t notice until they were already drained. Use whatever combination you like, or whatever you have on hand.
  • This chili as written is spicy!! If you are serving this chili to children, or anyone that is a big wuss like me, you will want to use the smaller measurements for the chili powders!

So there you have it, I finally made chili without alcohol and it is really good! It was on the spicy side for me, my fault….wasn’t paying attention, but the flavors were perfect. One more chili recipe to add to the rotation. 😉

More delicious chili recipes:

What do you eat with your Chili? I still have not tried spaghetti noodles, maybe next time, lol

Enjoy!!

A bowl of Southwest Chili with Black Beans and Corn topped with sour cream and shredded cheddar cheese

Southwest Chili with Black Beans and Corn

There's nothing better than a hearty bowl of Southwest Chili with Black Beans and Corn on a cold winter day, or on game day!
4.23 from 9 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 550kcal
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion diced
  • 1 large red bell pepper seeded and chopped
  • 3 large cloves garlic minced
  • 1 ½ pounds 80/20 ground beef grass-fed is best
  • 28 ounce can crushed tomatoes undrained
  • 14.5 ounce can diced tomatoes with chiles mild or spicy depending on your preference
  • ½ cup water
  • 30 ounces black beans 2- 15 ounce cans, drained and rinsed
  • 15 ounce can sweet corn drained and rinsed
  • 2 Tablespoons ground cumin
  • 1 to 2 Tablespoons* chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 Tablespoon brown sugar
  • sour cream shredded cheese (to garnish)

Instructions

  • In oil in a large Dutch oven, skillet, or Instant Pot {using the Saute button}.
  • Add the onion and bell pepper and saute until softened, about 4 minutes.
  • Add the garlic and cook for one additional minute.
  • Add the ground beef and cook until no longer pink, about 8 to 10 minutes.
  • Stir in the crushed tomatoes, diced tomatoes, beans and corn.
  • Add the chili powders, sugar, and water. Stir to combine.
  • Dutch Oven: cover and simmer for 1 1/2 hours.
  • Slow Cooker: cover and cook on LOW for 4 to 6 hours.
  • Instant Pot: cover and cook on HIGH pressure for for 8 minutes. Allow pressure to release naturally for 10 minutes.
  • Serve garnished with sour cream/Greek yogurt, grated cheese, and cilantro leaves with cornbread on the side.

Notes

*as written, this chili is pretty spicy. Start with the lower amounts of chili powder if children, or wimps like me will be eating it.

Nutrition

Calories: 550kcal | Carbohydrates: 69g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 328mg | Potassium: 1767mg | Fiber: 20g | Sugar: 15g | Vitamin A: 2567IU | Vitamin C: 59mg | Calcium: 157mg | Iron: 11mg

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9 Comments

  1. This was good! I actually did half kidney and half black beans too because I like the two mixed! I also added a lil dash of paprika and garlic powder, the recipe didn’t need those seasonings, I just really like them so I threw them in! I am excited to try more recipes from your site! This was the first one I tried from you and I enjoyed it!

  2. This recipe is absolutely wonderful! I made this a few weeks ago and am making it again tonight since it is cold outside it will be awesome! I do use 1 can of black beans and 1 can of dark of light kidney beans but follow the rest of the recipe as written!! This recipe has replaced my old one! Thank you!

  3. I cheated and used chili seasoning. I also added chick peas just because I like them in chili. Turned out great

  4. Enjoyed this, but added a packet of fiesta ranch and a taco seasoning packet instead of chipotle chili powder. It gave it an extra kick.

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