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Easy Crockpot Chili with Black Beans and Corn

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A simple, budget-friendly chili made with pantry staples like black beans, corn, and ground beef, slow-cooked to perfection. Perfect for busy weeknights, game days, or when you need a comforting meal without the fuss.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) corn kernels, drained (or 1½ cups frozen corn)
  • 1 can (4 ounces) diced green chilies (mild)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon tomato paste (optional)
  • 1 cup beef broth (optional, for thinner chili)
  • 1 teaspoon brown sugar (optional, to balance acidity)

Instructions

  1. Brown the ground beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add ground beef, breaking it up, and cook until no longer pink, about 5-6 minutes. Drain excess fat if desired.
  2. Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Season the meat: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the meat. Stir and cook for 1-2 minutes until spices are fragrant.
  4. Transfer to crockpot: Scoop the seasoned meat mixture into a 6-quart slow cooker.
  5. Add canned ingredients: Pour in diced tomatoes (with juices), tomato sauce, drained black beans, drained corn, and diced green chilies. Stir until well combined.
  6. Optional additions: If desired, stir in beef broth for a thinner chili or brown sugar to balance acidity.
  7. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Avoid lifting the lid during the first 4 hours.
  8. Stir and adjust seasoning: About 30 minutes before serving, stir the chili. Taste and adjust salt, cumin, or hot sauce as needed.
  9. Serve: Ladle into bowls and top with desired garnishes.

Notes

For best flavor, brown the meat and bloom the spices before adding to the crockpot. Let the chili rest on warm for 30 minutes before serving to allow flavors to meld. Chili tastes even better the next day. To thicken, mash some beans against the side of the crockpot or remove the lid during the last 30 minutes. For a vegetarian version, skip the beef and add an extra can of beans or diced sweet potatoes.

Nutrition

Keywords: crockpot chili, black bean chili, corn chili, easy chili, slow cooker chili, ground beef chili, budget-friendly chili, freezer-friendly chili

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