Spicy Southwest Chili with Corn and Peppers is a vibrant dish packed with bold flavors and a little kick to warm you up. This chili features tender beans, sweet corn, and colorful bell peppers all simmered together with spices that bring the Southwest right to your bowl. It’s hearty, a bit smoky, and just right for anyone who loves a spicy, comforting meal.
I always enjoy making this chili on cooler nights when I want something that feels like a big, warm hug. Adding extra corn gives it a nice pop of sweetness that balances the heat, and I find tossing in fresh peppers helps brighten up the dish even more. I like to simmer it low and slow so all those flavors come together perfectly, and it never fails to fill the house with a mouth-watering aroma.
My favorite way to serve this chili is topped with a dollop of sour cream and a sprinkle of shredded cheese, alongside some warm tortilla chips. It’s a great meal to bring friends or family together, and I love how easy it is to make a big batch and enjoy leftovers the next day. If you’re a fan of a little spice with your chili, this recipe is definitely one to keep in your go-to list.
Key Ingredients & Substitutions
Ground Meat: I like using ground beef for a classic chili flavor. For a lighter or leaner option, ground turkey works great and keeps the dish tasty and healthy.
Bell Peppers: Both green and red peppers add beautiful color and crispness. If you prefer milder, you can use just one color or substitute with poblano peppers for a smoky twist.
Corn: Fresh corn adds sweetness and texture. Frozen or canned (drained) work well too and save time. Feel free to adjust the amount based on your taste.
Spices: Chili powder, cumin, smoked paprika, and cayenne bring that Southwest heat and flavor. If you want less spice, start with less cayenne and add more later if needed.
How Can I Make My Chili Rich and Flavorful Without Overcooking?
The key to a delicious chili lies in building layers of flavor without turning the veggies mushy or drying out the meat.
- Brown the Meat Properly: Cook until nicely browned to add depth.
- Cook Veggies Just Right: Sauté peppers and onions until softened but still with a bit of bite—about 5 minutes.
- Add Spices Early: Toasting spices with garlic releases their aroma and boosts flavor.
- Simmer Gently: Let the chili simmer uncovered on low heat. Stir every now and then to avoid sticking and let flavors mix.
- Adjust Seasonings at the End: Taste and tweak salt and heat level before serving to get it just right.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering chili all in one.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and ready to chop peppers, onions, and garlic quickly.
- Cutting board – sturdy and easy to clean for prepping veggies safely.
- Can opener – handy for opening canned beans, tomatoes, and corn.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef to lighten the chili but keep the protein.
- Add black beans or pinto beans along with kidney beans for more texture and variety.
- Mix in diced jalapeños or chipotle peppers in adobo for extra smoky heat.
- Stir in a handful of chopped fresh cilantro or a squeeze of lime at the end for freshness.
Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey for a lighter 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 (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1 cup tomato sauce
- 1 cup beef broth or water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper (adjust for desired heat)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro
How Much Time Will You Need?
This chili takes about 15 minutes to prep and 40 minutes to simmer, so plan for about 1 hour total. This gives the flavors time to come together perfectly.
Step-by-Step Instructions:
1. Brown the Meat:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, break it up with a spoon, and cook until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.
2. Cook the Vegetables:
Add diced onion, green bell pepper, and red bell pepper to the pot. Cook, stirring occasionally, until softened—about 5 minutes.
3. Add Spices and Garlic:
Stir in the minced garlic along with chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Cook for about 1 minute until aromatic.
4. Combine the Chili Ingredients:
Add diced tomatoes (with juices), kidney beans, corn, tomato sauce, and beef broth. Stir everything together well.
5. Simmer the Chili:
Bring the mixture to a gentle boil, then lower heat and simmer uncovered for 30–40 minutes. Stir occasionally to prevent sticking, allowing the chili to thicken and flavors to blend.
6. Adjust Seasonings and Serve:
Taste the chili and add more salt, chili powder, or cayenne pepper if you like it spicier. Serve hot in bowls with your choice of toppings like shredded cheese, sour cream, and fresh cilantro. Pair it with warm tortilla chips or cornbread.
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes! Just make sure to drain canned corn well before adding it to the chili to avoid extra liquid that might thin out the dish.
Can I Make This Chili Vegetarian?
Absolutely! Substitute the ground beef with extra beans or cooked lentils, and use vegetable broth instead of beef broth for a delicious vegetarian version.
How Do I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Chili?
Yes, this chili freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
