Best Ever Chili Recipe Crockpot with Corn & Peppers (Set It & Forget It Comfort Food)
My grandmother always swore that the best food took all day, and I think she was right—especially when it comes to chili! I first perfected this Chili Recipe Crockpot with Corn & Peppers on a rainy Sunday afternoon when I was desperate for true comfort food. This easy dinner recipe is perfect for game days or cozy nights in.
There is nothing more satisfying than coming home to the savory aroma of chili that has been slow cooking all day. This dish is hearty, flavor-packed, and saves you serious time in the kitchen.
Forget canned chili! This family favorite is loaded with fresh vegetables and layered spices, guaranteed to become your new go-to slow cooker chili.
Why You’ll Love This Recipe
❤️ Ultimate Convenience: This is a true ‘dump and go’ slow cooker recipe. Minimal chopping, maximum flavor!
- Fresh Flavors: The addition of fresh corn kernels and sweet bell peppers elevates this classic chili above the rest.
- Perfect Comfort Food: It’s thick, rich, and incredibly filling—ideal for chilly evenings or busy weeknights.
- Freezer Friendly: Make a huge batch! This chili stores beautifully and reheats like a dream.
- Customizable Heat: Easily adjust the spices to make it mild enough for kids or fiery hot for spice lovers.
What You Need
You only need a few simple pantry staples for this recipe, plus fresh ground beef and your favorite veggies! We are using classic chili ingredients amplified by the sweetness of corn and bell peppers. Check the full printable recipe card below for detailed measurements and preparation notes.
Expert Tips for Perfect Chili
⭐ Pro Tips for Max Flavor:
- Brown the Beef First (Recommended): While you *can* dump raw ground beef in, browning it first locks in flavor and allows you to drain excess fat, giving you a cleaner chili.
- The Spice Bloom: If browning the meat, stir the chili powder and cumin into the drained beef mixture for 30 seconds before adding liquids. This ‘blooms’ the spices, making them incredibly aromatic.
- A Secret Ingredient: Add a tablespoon of unsweetened cocoa powder (yes, really!) near the end of the cooking time. It deepens the color and adds an unparalleled richness without tasting like chocolate.
- Taste Test: Give it a good taste test 30 minutes before serving. You may need a pinch more salt, pepper, or a dash of hot sauce.
Variations & Substitutions
One of the best things about a Crockpot chili is how flexible it is! Feel free to mix and match ingredients based on what you have on hand.
- Meat Swap: Use ground turkey or ground chicken for a leaner option. You can also mix ground beef with diced steak or sausage.
- Bean Alternatives: Swap kidney beans for black beans, pinto beans, or cannellini beans.
- Make it Spicy: Add one diced jalapeño or serrano pepper when layering the vegetables. For extra fire, use a dash of cayenne pepper.
- Vegetarian/Vegan Option: Skip the meat entirely and double the amount of beans and vegetables. Add vegetarian crumbles or lentils for texture.
Storage & Freezing
This is truly a recipe made for meal prepping! You will be thanking yourself later when you pull this chili out of the freezer.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the chili to cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.
- Thickening: Chili often thickens slightly after freezing and thawing. If it’s too thick, add a splash of beef broth or water when reheating.
Frequently Asked Questions
How long does the chili need to cook in the Crockpot?
For best results, cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Since the meat is usually pre-cooked, the goal is just to allow the flavors to meld beautifully.
Can I use frozen corn?
Yes, absolutely! Frozen corn works perfectly fine and does not require thawing beforehand. It’s a great way to save prep time.
Do I need to add water or broth?
The recipe relies mostly on the liquid from the canned tomatoes and the moisture released by the vegetables. However, adding about half a cup of beef broth ensures everything stays moist and creates a slightly saucier chili.
This Chili Recipe Crockpot with Corn & Peppers is ready to solve all your cold weather dinner dilemmas! Don’t forget to serve it up with a generous dollop of sour cream and some shredded cheddar. Happy slow cooking!
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Best Ever Slow Cooker Chili with Corn & Peppers (Easy Dinner)
Ingredients
- 2 lbs Ground Beef (80/20 recommended)
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 2 (14.5 oz) cans Diced Tomatoes, undrained
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 (15 oz) can Black Beans, drained and rinsed
- 1.5 cups Frozen or Fresh Corn kernels
- 4 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (optional)
- 1/2 cup Beef Broth (or water)
- Salt and Black Pepper to taste
Instructions
- Step 1 In a large skillet, brown the ground beef over medium-high heat. Drain excess fat.
- Step 2 Transfer the browned beef, onion, bell peppers, and minced garlic to the slow cooker insert.
- Step 3 Add the diced tomatoes (with juice), kidney beans, black beans, corn, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using). Stir well to combine all ingredients.
- Step 4 Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Step 5 Stir the chili thoroughly, taste, and adjust seasonings (salt/pepper/spices) as needed before serving.
- Step 6 Serve hot with your favorite toppings like sour cream, shredded cheese, and green onions.
Ingredients
- 2 lbs Ground Beef (80/20 recommended)
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 2 (14.5 oz) cans Diced Tomatoes, undrained
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 (15 oz) can Black Beans, drained and rinsed
- 1.5 cups Frozen or Fresh Corn kernels
- 4 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (optional)
- 1/2 cup Beef Broth (or water)
- Salt and Black Pepper to taste
