Spicy Southwest Chili with Corn and Peppers is a flavorful dish packed with hearty beans, sweet corn, colorful peppers, and a nice kick of spice. It’s a cozy bowl of warmth that combines smoky and tangy tastes with a bit of heat that makes every spoonful interesting and satisfying.
I love making this chili when I want something filling but full of fresh veggies, and it’s great for a quick weeknight dinner. What I really enjoy is how the peppers and corn add a pop of sweetness and crunch, balancing out the spicy chili perfectly. Whenever I make it, I like to adjust the spice level to suit everyone’s taste, so no one feels overwhelmed but still gets that southwest flavor.
This chili is fantastic served with a handful of shredded cheese and some crusty bread or tortilla chips for dipping. I’ve found it’s perfect for sharing around the table, whether it’s a family meal or a casual get-together. Every time I serve this one, people ask for seconds, which always makes me happy!
Key Ingredients & Substitutions
Ground beef or turkey: Ground beef gives a rich flavor, while turkey lightens the dish. You can swap either for plant-based crumbles if you want a vegetarian chili, just brown them like meat.
Bell peppers: The green and red bell peppers add crunch and sweetness. If you only have one color, that’s fine. You can add a bit of jalapeño for extra heat if you like.
Black beans: Canned black beans save time and add creaminess. If unavailable, use pinto or kidney beans instead—they all hold up well in chili.
Corn: Adds a pop of sweetness and texture. Fresh, frozen, or canned all work well. I recommend fresh or frozen for better flavor.
Spices: Chili powder and cumin are essential for that Southwest taste. Smoked paprika adds a lovely smoky note. Adjust cayenne pepper to control the heat level.
How Do You Build Deep Flavor in This Chili?
Building rich flavor comes from layering and toasting the spices and ingredients. Here’s how I do it:
- Sauté the onion and peppers: This softens them and brings out sweetness.
- Add garlic last: Garlic cooks quickly; adding it later prevents bitterness.
- Brown the meat well: Let it develop a crust; this adds savory, meaty flavor.
- Toast the spices with the meat: Stirring spices into hot pan coats the meat and boosts aromas.
- Simmer with tomato paste and broth: Tomato paste deepens richness, and simmering blends flavors beautifully.
Take your time with each step, and taste as you go. The flavor really comes together with these small, careful touches!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients evenly and simmering the chili without spills.
- Wooden spoon or heatproof spatula – great for stirring the chili and scraping the bottom to prevent sticking.
- Sharp knife – makes chopping the onions, peppers, and garlic quick and safe.
- Cutting board – a sturdy surface for all your chopping needs.
- Can opener – to easily open canned beans and tomatoes.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter chili that’s still filling.
- Add diced jalapeños or chipotle peppers for extra smoky heat when you want it spicier.
- Stir in black or pinto beans mix to add variety in texture and mild earthiness.
- Top with avocado slices or a squeeze of lime juice to add creaminess and fresh acidity.
Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons tomato paste
- 2 cups beef or chicken broth
Spices & Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for spice preference)
- ½ teaspoon oregano
- Salt and freshly ground black pepper, to taste
Toppings (optional):
- Sour cream
- Shredded cheddar cheese
- Chopped green onions or cilantro
How Much Time Will You Need?
This chili takes about 10 minutes to prep and around 30 minutes to cook. So, in just about 40 minutes total, you can have a warm, hearty meal ready to enjoy.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell peppers. Cook for about 5 minutes until they become soft and fragrant.
2. Add Garlic and Brown Meat:
Stir in the minced garlic and cook for 30 seconds. Then add the ground beef. Cook, breaking it apart with a spoon, until browned—about 6 to 8 minutes. Drain excess fat if needed.
3. Season the Chili:
Mix in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to coat the meat and vegetables evenly with the spices.
4. Add Tomatoes and Liquid:
Stir in tomato paste and canned diced tomatoes with their juice. Pour in the broth, then add black beans and corn. Bring everything to a boil.
5. Simmer the Chili:
Reduce heat to a simmer and cook uncovered for 20 to 25 minutes. Stir occasionally until the chili thickens and the flavors come together.
6. Final Taste and Serve:
Adjust seasoning with more salt, pepper, or cayenne pepper if you want extra heat. Serve the chili hot, topped with sour cream, shredded cheese, and herbs if you like. Enjoy with tortilla chips or crusty bread!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great in this recipe! Just thaw it before adding to the chili, or add it straight from frozen—it will cook through during the simmering stage.
How Can I Make This Chili Vegetarian?
Swap the ground beef for plant-based crumbles or add extra beans like kidney or pinto beans. You can also use vegetable broth instead of beef or chicken broth to keep it fully vegetarian.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili flavors deepen when it sits. Make it a day in advance, store in the fridge, and reheat gently on the stove or microwave before serving. Just add any toppings fresh.
How Should I Store Leftovers?
Store chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months—thaw overnight in the fridge before reheating.
