Slow Cooker Chili with Sweet Corn and Black Beans

When the ground beef begins to brown, the skillet gives off that savory chili smell before the slow cooker is even switched on. I break it into small crumbles first, then soften the onion and green pepper in the same pan. That short stovetop start builds flavor without asking the cooker to brown meat or soften vegetables. This slow cooker chili with sweet corn and black beans turns out hearty but still spoonable, with beef, beans, and corn distributed through a tomato-rich base.

I keep the tomatoes, sauce, and broth measured rather than adding liquid until everything looks covered. The slow cooker holds moisture under its lid, and the canned tomatoes already bring plenty. Sweet corn gives each bite a little lift against the cumin and smoked paprika, while black beans make the chili hearty without taking over the pot. It’s a generous 8-serving batch, with a deep red broth and tender kernels throughout.

Why This Slow Cooker Chili Needs Less Broth Than You Might Expect

Slow cooker chili can turn thin when extra liquid gets poured in to make the ingredients look submerged. This pot doesn’t need that. The diced tomatoes and tomato sauce provide a substantial amount of liquid, and the covered cooker keeps steam from escaping the way it would in an uncovered pot on the stove. The measured beef broth loosens the tomato base while keeping the finished chili spoonable rather than soupy.

That balance matters even more once the beans and corn go in. They’re there for texture and substance, not to soak up a lot of extra broth. Keep the liquid to the listed amount, and resist topping up the slow cooker just because the mixture looks thick before cooking. As the beef and vegetables warm, the tomatoes settle into a saucy base around them. You’ll get a bowl with enough broth to carry the spices, but not so much that the beef, black beans, and corn disappear in it.

What the Beef, Tomatoes, and Canned Vegetables Bring to the Pot

• Ground beef — The 85% lean blend gives the chili a beefy, savory base without leaving as much rendered fat as a fattier grind. A standard grocery-store pack works well; the skillet browning matters more than buying a premium cut.
• Onion, green bell pepper, and garlic — These form the savory vegetable base and soften before the long cook. Choose a firm pepper and an onion that feels heavy for its size; there’s no need for specialty produce here.
• Chili powder, cumin, oregano, and smoked paprika — Together they give the pot its warm, earthy, gently smoky character. Fresh spices make a noticeable difference if your jars have been open for a long time; smoked paprika is worth keeping because regular paprika won’t bring the same smoke.
• Tomato paste, diced tomatoes, and tomato sauce — Paste adds concentrated tomato flavor, diced tomatoes leave small pieces in the finished chili, and sauce smooths out the base. Store-brand canned tomatoes are fine. Keep the diced tomatoes with their liquid rather than draining them.
• Black beans and whole-kernel corn — The beans add a creamy, substantial bite, while the corn gives the chili a gentle sweetness and pop of texture. Canned versions are convenient and work well; drain and rinse the beans, and drain the corn so their canning liquid doesn’t change the balance.
• Beef broth and olive oil — Broth adds savory depth to the tomato base, and the oil helps the vegetables soften in the skillet. If you’re choosing between broth brands, a lower-sodium beef broth gives you more control over the finished seasoning.

Build the Chili Base Before It Goes Into the Slow Cooker

Brown the Beef Into Small Crumbles

Set a large skillet over medium-high heat and cook the ground beef, breaking it into small pieces as it browns. It takes 8 to 10 minutes; look for no pink remaining and a temperature of 160°F. If the meat sits in large clumps, the finished chili will have uneven bites, so keep breaking it up as it cooks. Drain the fat, then transfer the beef to a 6-quart slow cooker.

Soften the Vegetables and Season the Pan

Heat the olive oil in the skillet over medium heat, then add the diced onion and green bell pepper. Cook for 4 to 5 minutes, until the vegetables have softened but haven’t browned heavily. Stir in the minced garlic and seasonings, then add the tomato paste and work it through the vegetables. If the garlic starts to darken, lower the heat; browned garlic can taste bitter in the finished pot.

Combine the Tomato, Bean, and Corn Base

Add the softened onion mixture to the slow cooker with the diced tomatoes, tomato sauce, beef broth, black beans, and corn. Stir until the beef and vegetables are evenly distributed and there aren’t any pockets of tomato paste. The mixture will look loose before cooking, but don’t add more broth. Cover the slow cooker before starting the cook.

Cook Until the Flavors Come Together

Cook covered on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The long, gentle cook softens the vegetables and brings the tomato and spice flavors together around the beef. Keep the lid in place while it cooks; lifting it repeatedly lets heat escape and interrupts the slow cooker’s steady temperature.

Let the Pot Settle Before Serving

When the cooking time is complete, leave the lid on and let the chili stand for 10 minutes before serving. The brief rest lets the bubbling liquid settle, so it’s easier to ladle without splashing. Give the pot a gentle stir before you serve it, bringing the beef and vegetables back through the tomato base.

Two Changes That Shift the Chili Without Losing Its Character

Questions That Come Up Before the Slow Cooker Goes On

Slow Cooker Chili with Sweet Corn and Black Beans

Slow cooker chili with sweet corn and black beans combines browned beef, smoky spices, tomatoes, and beans in a hearty slow-simmered meal. Cook it on LOW or HIGH until the flavors meld, then let it stand covered for 10 minutes before serving.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 15 minutes mins

Standing time 10 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb ground beef 85% lean
• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 green bell pepper medium, diced
• 3 cloves garlic minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) whole-kernel corn drained

Equipment

• 1 large skillet
• 1 6-quart slow cooker

Method

 

1. In a large skillet over medium-high heat, cook the ground beef, breaking it into small pieces, for 8 to 10 minutes until no pink remains and it reaches 160°F.
2. Drain the fat and transfer the beef to a 6-quart slow cooker.
3. Heat the olive oil in the skillet over medium heat, add the onion and bell pepper, and cook for 4 to 5 minutes until softened.
4. Stir in the garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper and cook for 30 seconds.
5. Stir in the tomato paste.
6. Add the onion mixture, diced tomatoes, tomato sauce, beef broth, black beans, and corn to the slow cooker and stir to combine.
7. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
8. Let the chili stand covered for 10 minutes before serving.

Notes

For the best flavor, brown the beef until no pink remains and it reaches 160°F before adding it to the slow cooker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use certified gluten-free beef broth.