Spicy Southwest Chili with Corn and Peppers is a colorful and hearty dish full of bold flavors and a satisfying kick. It’s packed with tender beans, sweet corn, and vibrant bell peppers simmered together with smoky spices that bring a little heat and a whole lot of comfort. This chili feels like a warm hug on a chilly day and has just the right balance of spicy and sweet.
I love making this chili when I want something that’s both filling and exciting without being too fussy. The mix of fresh corn and peppers adds a nice crunch and sweetness that plays well with the spices, making each spoonful interesting. I find that letting it simmer for a bit really helps the flavors mingle, so I usually prepare it ahead of time and let it sit — it always tastes even better the next day!
My favorite way to serve this chili is with a dollop of sour cream and a sprinkle of shredded cheese on top, along with some warm cornbread or tortilla chips on the side. It’s perfect for casual dinners, game days, or whenever you need a cozy, spicy meal that’s easy to make and sure to please everyone at the table.
Key Ingredients & Substitutions
Ground Beef: This gives the chili a hearty texture and rich flavor. If you want a lighter or vegetarian option, try ground turkey or plant-based crumbles instead—they work great here.
Bell Peppers & Jalapeños: The mix of red and green bell peppers adds sweetness and crunch. Jalapeños bring the heat, but you can skip or reduce them if you prefer less spice.
Beans: Black beans and kidney beans add fiber and protein, plus a nice soft texture. Feel free to swap in pinto beans or chickpeas if that’s what you have on hand.
Corn: Corn adds a sweet pop and balances the chili’s heat. Use fresh, frozen, or canned corn—just drain canned corn well before adding.
Chili Powder & Spices: These are key for that smoky, southwest flavor. Don’t skip the cumin and smoked paprika—they add a warm depth. Adjust cayenne pepper for how spicy you like things.
How Can I Make This Chili Flavorful and Not Too Watery?
Simmering is the secret to thick, flavorful chili. After adding all ingredients:
- Bring the chili to a gentle boil, then lower heat to a simmer—don’t cover tightly or it may get watery.
- Simmer for at least 30 minutes, stirring every so often to prevent sticking.
- If it feels too thick, add small amounts of broth or water to reach your preferred consistency.
- For even better flavor, let the chili rest for a few hours or overnight—the spices get more blended and rich.
Adding lime juice right at the end brightens the flavors and gives it a fresh finish. Don’t forget this step!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Wooden spoon or heat-safe spatula – great for stirring all the ingredients without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping peppers, onions, and garlic easily.
- Cutting board – a stable surface to prep all your veggies safely.
- Measuring spoons – to get your spice amounts just right for consistent flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken – lighter and still tasty.
- Add diced sweet potatoes or butternut squash – for extra sweetness and texture.
- Stir in a few chipotle peppers in adobo sauce – if you want smokier, spicier chili.
- Top with diced avocado and fresh lime wedges – adds creaminess and fresh brightness.
Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1-2 jalapeño peppers, seeded and chopped (adjust for spice level)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 (28 oz) can diced tomatoes, with juices
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup beef or vegetable broth (or water)
- Juice of 1 lime
- Fresh chopped cilantro, for garnish
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Tortilla chips, for serving
How Much Time Will You Need?
This chili takes about 15 minutes to prep and around 30 to 60 minutes to simmer, depending on how deep you want the flavors. Plan for a total cooking time of about 45 minutes to 1 hour. It’s a cozy, slow-cooked meal that’s worth the wait!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Meat:
Add the ground beef to the pot and cook until browned, breaking it up with your spoon or spatula as it cooks. Drain any excess fat if you like.
3. Cook the Peppers:
Mix in the diced green and red bell peppers and the chopped jalapeños. Cook for about 4-5 minutes, until the peppers start to soften.
4. Add the Spices:
Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper. Stir well to coat the meat and veggies with all that tasty spice.
5. Combine the Remaining Ingredients:
Pour in the diced tomatoes (with juices), tomato sauce, broth, black beans, kidney beans, and corn. Stir everything together so it’s well mixed.
6. Simmer the Chili:
Bring the chili to a gentle boil, then reduce to low heat. Cover loosely and let it simmer for at least 30 minutes, stirring every now and again. For a richer flavor, simmer up to 1 hour. If it thickens too much, add a splash more broth or water.
7. Final Touch:
Stir the lime juice into the chili to brighten the flavors. Taste and adjust salt and pepper as needed.
8. Serve and Enjoy:
Ladle the chili into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and sprinkle with fresh chopped cilantro. Serve with crunchy tortilla chips on the side for dipping or crunch.
Can I Use Frozen Corn Instead of Fresh or Canned?
Absolutely! Frozen corn works perfectly. Just thaw it before adding to the chili or toss it in frozen – it will cook through while simmering.
Can I Make This Chili Vegetarian?
Yes! Simply skip the ground beef and add extra beans or even lentils. You can also add more veggies like zucchini or mushrooms to keep it hearty.
How Long Can I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Spicy Southwest Chili?
Definitely! Let the chili cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating for best results.
