Spicy Southwest Chili with Corn and Peppers is a hearty, colorful dish packed with bold flavors and a little kick of heat. It features tender beans, sweet corn, and vibrant bell peppers all simmered together with warming spices like chili powder and cumin. This chili has a nice mix of textures and a little fire that makes it perfect for anyone who loves something tasty and a bit spicy.
I really enjoy making this chili on cooler evenings when I want something filling but not too heavy. The combination of the sweet corn and peppers balances the spicy heat in such a satisfying way. I like to adjust the spice level depending on who I’m cooking for—sometimes I add extra chili flakes for a real punch, and other times I keep it milder so everyone can enjoy it.
One of my favorite ways to serve this chili is with a sprinkle of shredded cheese and a dollop of sour cream on top, along with some warm cornbread on the side. It’s a crowd-pleaser that warms you up from the inside out, making it a regular in my meal rotation. Plus, leftovers taste just as good, which is always a win in my book!
Key Ingredients & Substitutions
Ground Beef: This adds richness and a hearty base to the chili. For a leaner or lighter option, ground turkey works great and keeps it just as flavorful.
Bell Peppers: Both green and red peppers bring sweetness and texture. If you like it milder, you can swap green for yellow or orange peppers, which are sweeter and softer.
Beans: Black beans add a creamy texture and protein. You can substitute them with kidney beans or pinto beans based on your preference or what you have on hand.
Spices: Chili powder, cumin, smoked paprika, and cayenne are key for that Southwest kick. Adjust cayenne to control heat. If you don’t have smoked paprika, regular paprika or chipotle powder can be good alternatives.
Corn: Sweet corn balances the heat and adds bursts of flavor. Fresh, frozen, or canned corn all work well here.
How Do You Get the Perfect Blend of Flavors in Your Chili?
Building flavor step-by-step is really important. Start by sautéing the onions and peppers so they soften and sweeten, which creates a good base. Adding garlic later keeps it from burning.
- Brown the ground meat well to develop deep, savory flavor. Avoid stirring too much to get nice browning.
- Coat everything with your spices early on to help them toast and release aroma.
- Simmer the chili uncovered to let all ingredients meld and the sauce thicken naturally.
- Don’t rush simmering—it’s key for blending those bold Southwest flavors and softening vegetables perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for evenly cooking and simmering chili without burning.
- Wooden spoon or heat-resistant spatula – perfect for stirring without scratching your pot.
- Can opener – to open canned beans, tomatoes, and corn with ease.
- Measuring spoons – helps you add the right amount of spices for balanced flavor.
- Chef’s knife and cutting board – for chopping peppers, onions, and garlic safely and quickly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still packs flavor.
- Add diced jalapeños or chipotle peppers in adobo for an extra smoky heat kick.
- Stir in a handful of chopped fresh cilantro or green onions just before serving to brighten flavors.
- Mix in some shredded cheddar or pepper jack cheese for creamy, melty richness on top.
How to Make Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or ground turkey for a leaner option)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes with juice
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper, to taste
- Optional garnish: sour cream, shredded cheddar cheese, chopped cilantro, tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This chili takes about 15 minutes to prep and around 40 minutes to simmer, so plan for about 1 hour total cooking time. This gives the flavors plenty of time to blend into a rich, hearty dish.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and both bell peppers. Cook, stirring occasionally, until they soften, about 5 minutes.
2. Add Garlic and Brown the Meat:
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon. Continue cooking for 6-8 minutes until browned and fully cooked through. Drain any excess fat if needed.
3. Season and Combine:
Mix in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir thoroughly to coat the meat and veggies evenly.
4. Add Tomatoes, Beans, Corn, and Broth:
Stir in the tomato paste and diced tomatoes with their juice. Pour in the broth, then add the drained black beans and corn. Stir everything together well.
5. Simmer Your Chili:
Bring the chili to a boil, then lower the heat and simmer uncovered for 30-40 minutes. Stir occasionally, allowing the chili to thicken and flavors to develop deeply.
6. Final Taste and Serve:
Give it a taste and adjust the seasoning with more salt or cayenne pepper if you like more heat. Ladle the chili into bowls and garnish with your favorites like sour cream, shredded cheddar, cilantro, or crunchy tortilla chips.
Can I Use Frozen Corn in This Chili?
Yes, frozen corn works perfectly! Just thaw it slightly or add it directly to the chili while simmering. It will cook through and add the same sweet flavor as fresh corn.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the meat and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a delicious, hands-off meal.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally.
Can I Make This Recipe Vegetarian?
Yes! Skip the meat and add extra beans or veggies like zucchini and mushrooms. Use vegetable broth to keep it fully vegetarian while still tasting hearty and flavorful.
