Spicy Southwest Chili with Corn and Peppers is a hearty, colorful bowl packed with bold flavors and just the right kick of heat. You’ll find tender chunks of peppers, sweet corn kernels, and beans all simmered together in a zesty tomato base filled with smoky spices. It’s like a cozy hug on a chilly day but with a southwest twist that really wakes up your taste buds.
I love making this chili when I want something satisfying but still fresh and vibrant. The corn adds a nice crunchy pop while the peppers brighten things up and keep it interesting. I usually let it simmer slowly for a while because it helps the flavors meld together beautifully, and the heat from the spices gets just right—spicy enough to be exciting but not overwhelming.
My favorite way to serve this chili is with a dollop of sour cream and a sprinkle of shredded cheese on top, plus some warm cornbread on the side. It’s perfect for sharing with family or friends, and it always feels like a little fiesta in a bowl. This chili has become a go-to whenever I want something comforting with a bit of a punch.
Key Ingredients & Substitutions
Ground beef: This adds richness and depth. For a leaner or lighter option, ground turkey works great and still gives you that satisfying texture.
Bell peppers: Both green and red peppers bring a nice crunch and color. If you want a sweeter touch, swap green for yellow or orange peppers.
Black beans: They add protein and creaminess. You can use pinto beans or kidney beans if black beans aren’t on hand.
Corn: Adds a sweet pop and a bit of texture contrast. Fresh or frozen corn works well if canned isn’t available.
Chili powder and spices: These create the signature Southwest flavor. Adjust the cayenne cautiously if you prefer less heat—start small and add more as you go.
How Do I Get My Chili to Have Rich Flavor and Good Thickness?
Building flavor slowly is key. Here’s how I do it:
- Start by cooking the onions and peppers until soft. This helps release their sweetness.
- Then brown the meat well before adding spices. Toasting the spices for a minute unlocks their aroma.
- Add liquids and beans last, then let everything simmer gently. This slow cooking lets the flavors blend and thickens the chili nicely.
- Stir occasionally, and if it’s too watery, simmer uncovered for a bit to reduce.
Patience is key here—it rewards you with a deeper, more satisfying chili.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and simmering chili without burning.
- Wooden spoon or heat-safe spatula – great for stirring and breaking up ground meat easily.
- Cutting board and sharp knife – to quickly chop onions, peppers, and garlic with less hassle.
- Measuring spoons – to get your spices just right for balanced heat and flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that’s still flavorful.
- Add diced jalapeño or chipotle peppers for extra smoky heat when you want more spice.
- Mix in some diced zucchini or carrots to boost veggies and add natural sweetness.
- Top with Monterey Jack cheese or a dollop of sour cream for a creamy counterpoint to the spicy chili.
How to Make Spicy Southwest Chili with Corn and Peppers?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey for lighter option)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (8-ounce) can tomato sauce
- 1 cup water or beef broth
Spices:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Shredded cheddar cheese
- Fresh parsley or cilantro
- Optional: diced red onion
How Much Time Will You Need?
This chili takes about 10 minutes to prep and another 30 minutes to cook, making a total of roughly 40 minutes. This includes simmering time, which lets all the flavors come together beautifully.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and diced green and red bell peppers. Cook, stirring occasionally, until the veggies soften, about 5 minutes.
2. Cook the Aromatics and Meat:
Add the minced garlic, cooking for about 30 seconds until fragrant. Then add the ground beef, breaking it up with your spoon. Cook until browned and no longer pink. Drain any excess fat if you like.
3. Add Spices and Toast:
Stir in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute, letting the spices toast and release their full aroma.
4. Combine Remaining Ingredients and Simmer:
Add black beans, corn, diced tomatoes with green chilies, tomato sauce, and water or broth. Stir everything together and bring to a simmer. Lower the heat, cover, and let it cook gently for 20 to 30 minutes, stirring occasionally.
5. Final Seasoning and Serve:
Give your chili a taste and add more salt, pepper, or cayenne if you want it spicier. Serve hot topped with shredded cheddar cheese, fresh parsley or cilantro, and optional diced red onion for freshness.
Enjoy your warm, flavorful bowl alongside some cornbread or tortilla chips for a comforting meal!
Can I Use Frozen Corn or Fresh Corn Instead of Canned?
Yes, absolutely! If using frozen corn, thaw it before adding to the chili. Fresh corn kernels can be cut off the cob and added directly; just sauté them briefly with the peppers for extra sweetness.
How Can I Make This Chili Vegetarian?
Simply skip the ground beef and add an extra can of beans (like kidney or pinto) or even some finely chopped mushrooms for a meaty texture. Use vegetable broth instead of beef broth for full vegetarian flavor.
Can I Prepare This Chili Ahead of Time?
Yes! Chili often tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Adjust the Heat Level?
Reduce or omit the cayenne pepper for a milder chili. To increase heat, add diced jalapeños or a pinch more cayenne during cooking, tasting as you go to keep it balanced.
