Southwest Chili with Black Beans and Corn

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Who is ready for some cold weather? 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 AZ…..

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!!

Let’s get cooking…

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…..

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…..

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…..

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

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. 😉

Here are my other favorites…..

Guinness® Chili

Jack Daniels® Chili….this one packs a punch 😉

and you have to have Cornbread, or at least I do.

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

Enjoy!!

Southwest Chili with Black Beans and Corn

Print recipe

Serves	6 to 8
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Meal type	Main Course

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!

Ingredients

2 Tablespoons olive oil
1 Medium onion (diced)
1 Large red bell pepper (seeded and chopped)
3 Large cloves garlic (minced)
1 1/2 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)
1/2 cup water
2) 15 ounce cans black beans (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)

Directions


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.