Crockpot Beef, Bean and Corn Chili

Main DishesA bowl of beef, bean and corn chili topped with tortilla chips

This hearty slow cooker chili combines browned beef, two kinds of beans, sweet corn and tomatoes. A short stovetop step builds flavor; the crockpot does the rest. Serve it with tortilla chips and your favorite toppings.

Recipe at a glance

Prep: 20 minutes · Cook: 6–8 hours on LOW or 3–4 hours on HIGH · Serves: 8

Ingredients

  • 2 pounds ground beef
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 1 cup low-sodium beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Tortilla chips, sliced scallions, sour cream or shredded cheddar, for serving

Directions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. Cook until no pink remains, about 7–9 minutes, then drain any excess fat.
  2. Add the onion and bell pepper to the skillet. Cook for 3–4 minutes, until they begin to soften. Stir in the garlic and cook for 30 seconds.
  3. Transfer the beef and vegetables to a 6-quart slow cooker. Add the kidney beans, black beans, corn, both kinds of tomatoes, broth, chili powder, cumin, smoked paprika, salt and optional cayenne. Stir to combine.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the chili is hot throughout. Stir, taste and adjust the salt before serving.
  5. Ladle into bowls. Top with tortilla chips, scallions, sour cream or cheddar as you like.

Helpful notes

For a thicker chili, leave the lid ajar for the final 20–30 minutes on HIGH, stirring occasionally. If it becomes too thick, add a splash of broth. Browning the beef first improves the flavor and lets you drain excess fat; do not put raw ground beef in without adjusting the cooking method. Cool leftovers promptly and refrigerate in shallow containers within 2 hours. Store up to 4 days and reheat until steaming hot (165°F).

Featured photo: Maria Klichik on Unsplash.