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Easy Crockpot Chili with Black Beans and Corn Recipe

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This smoky, sweet, and hearty crockpot chili with black beans and corn is the perfect set-it-and-forget-it meal for gatherings. With simple pantry ingredients and a few pro tips, it delivers deep, complex flavor with minimal effort.

Ingredients

Scale
  • 2 lbs (900g) ground beef (80/20 preferred)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz / 411g each) fire-roasted diced tomatoes
  • 3 tbsp (45g) tomato paste
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1½ cups (240g) frozen corn
  • 1 cup (240ml) low-sodium beef broth
  • 3 tbsp (18g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (1g) dried oregano
  • ¼ tsp (0.5g) cayenne pepper
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned all over (6-8 minutes). Season with a pinch of salt and pepper. Transfer beef to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the same skillet and cook until softened and translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan, then transfer everything to the slow cooker.
  3. Bloom the Spices: In the same skillet, add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for about 30 seconds until fragrant. Add a splash of beef broth to deglaze the pan, then pour it all into the slow cooker.
  4. Layer the Remaining Ingredients: Add fire-roasted tomatoes (with juices), tomato paste, rinsed black beans, frozen corn, and remaining beef broth to the slow cooker. Stir until well combined and tomato paste is dissolved.
  5. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust salt and pepper. If chili is too thin, cook uncovered for the last 30 minutes to thicken.
  6. Serve and Garnish: Ladle chili into bowls and let everyone customize with desired toppings.

Notes

For best flavor, don’t skip browning the meat and blooming the spices. The chili tastes even better the next day. To make it vegetarian, omit the beef and add an extra can of black beans plus a can of pinto or kidney beans, using vegetable broth. For a spicier version, add a diced jalapeño with the onions or a minced chipotle pepper in adobo sauce. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chili, black beans, corn, slow cooker chili, easy chili recipe, ground beef chili, fire-roasted tomatoes, comfort food, party food, gluten-free chili

Find it online: https://evabake.com/easy-crockpot-chili-with-black-beans-and-corn-recipe/