Southwest Chili with Black Beans and Corn

4.28 from 29 votes

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!

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Calories: 550kcal

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)

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.

*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.