Southwest Chili with Black Beans and Corn Recipe
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!
Servings: 6 Servings
Calories: 245kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 large red bell pepper seeded and chopped
- 3 large cloves garlic minced
- 1.5 pounds 80/20 ground beef grass-fed is best
- 2 tablespoons ground cumin
- 1 to 2 tablespoons chili powder*
- 2 tsps to 1 tablespoon chipotle chili powder*
- 1 tablespoon brown sugar
- 0.5 cup water
- 2 (15-ounce) can black beans, drained and rinsed (or 1 can black + 1 can kidney beans)
- 1 (15-ounce) can sweet corn, drained and rinsed
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 (14.5-ounce) can diced tomatoes with chiles mild or hot
- sour cream, Greek yogurt, shredded cheese, and cilantro, for serving
Instructions
- Heat the oil in a large Dutch oven, skillet, or Instant Pot (Sauté, More/High). Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic and cook 1 minute more.
- Add the ground beef and cook, breaking it up, until no longer pink, 8 to 10 minutes. Drain off most of the fat.
- Stir in the cumin, chili powders, and brown sugar and cook 30 seconds until fragrant.
- Stovetop: Stir in the water, tomatoes, beans, and corn. Bring to a boil, reduce the heat, cover, and simmer for 1½ hours, stirring occasionally.
- Slow cooker: Transfer the beef mixture to the slow cooker. Stir in the water, tomatoes, beans, and corn. Cover and cook on LOW 4 to 6 hours or HIGH 2 to 3 hours.
- Instant Pot: Turn off Sauté. Add the water and scrape up all the browned bits. Layer the beans and corn, then pour the tomatoes on top. Do not stir. Cook on HIGH pressure for 8 minutes. Natural release for 10 minutes, then quick release. Stir well.
- Serve topped with sour cream, cheese, and cilantro, with cornbread on the side.
Notes
- *As written, this chili is spicy! For a milder version, use 1 tablespoon chili powder, 1 to 2 teaspoons chipotle chili powder, and mild diced tomatoes with chiles.
- Cook times: Instant Pot about 25 minutes total under pressure and release; stovetop 1½ hours; slow cooker 4 to 6 hours on LOW.
- Bean swaps: Use any combination of black, kidney, or pinto beans.
- Halving: Keep the full ½ cup water and 8-minute cook time in the Instant Pot.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 10g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 116mg | Potassium: 685mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1457IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 5mg
