Spicy Southwest Chili with Corn and Peppers
Spicy Southwest Chili with Corn and Peppers is a colorful and hearty bowl full of bold flavors. It’s loaded with tender chunks of bell peppers, sweet corn kernels, and a…
Tip: save now, cook later.Spicy Southwest Chili with Corn and Peppers is a colorful and hearty bowl full of bold flavors. It’s loaded with tender chunks of bell peppers, sweet corn kernels, and a kick of spices that bring warmth and excitement to every bite. The perfect mix of heat and sweetness makes this chili stand out from the usual recipes.
I love making this chili for chilly evenings because it warms you up from the inside out. The hint of smoky chili powder combined with the fresh crunch of corn reminds me of summer barbecues, even when it’s cold outside. I usually let it simmer slowly so all the flavors can blend together perfectly—there’s nothing like smelling it fill the kitchen.
One of my favorite ways to serve this chili is with a dollop of sour cream and a sprinkle of shredded cheese on top. If you have some tortilla chips handy, they make a great crunchy scoop. This dish is great for sharing with family or friends because it’s both comforting and a little lively, making every meal feel special.
Key Ingredients & Substitutions
Ground Beef or Turkey: I like ground beef for its rich flavor, but ground turkey is a great leaner option. You can also try plant-based ground meat for a vegetarian twist.
Bell Peppers: Both green and red peppers add a nice crunch and color. If you only have one type, feel free to use all green or all red—each brings a different sweetness level.
Corn Kernels: Fresh corn gives a sweet burst, but frozen or canned corn work well too. Just drain canned corn to avoid extra liquid in the chili.
Beans: Black beans are optional but add great texture and protein. You could swap them for kidney or pinto beans if you prefer.
Spices: Chili powder and cumin create the classic Southwest flavor. Adjust cayenne pepper to control heat—skip it or reduce for mild chili, or add more if you like it fiery.
How Do You Build Layers of Flavor in This Chili?
To get the best flavor, it’s important to cook ingredients in stages and use spices well:
- Sauté onions and garlic first. This softens them and brings out sweetness.
- Brown the ground meat well to develop deeper taste and texture. Don’t rush this step.
- Add the peppers and cook them just until softened—that keeps a pleasant bite.
- Toast spices with the cooked veggies and meat briefly before adding liquids. This helps release their full aroma.
- Simmer the chili uncovered so it thickens and flavors meld, stirring occasionally to prevent sticking.
Taking time with these steps builds a rich, balanced chili with lots of depth.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering to blend flavors nicely.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Sharp chef’s knife – helps you dice peppers, onions, and garlic safely and quickly.
- Cutting board – a sturdy surface makes chopping easier and safer.
- Measuring spoons and cups – to get the spice amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter chili that still offers great protein.
- Add black or kidney beans for extra texture and fiber; they soak up spices beautifully.
- Mix in diced jalapeños or chipotle peppers in adobo for a smoky, spicier kick.
- Top with avocado slices or a squeeze of lime juice to add freshness and cool down the heat.
How to Make Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 cup fresh or frozen corn kernels
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
Spices and Herbs:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for desired spice level)
- 1/2 teaspoon oregano
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Toppings (Optional):
- Sour cream for topping
- Shredded sharp cheddar cheese for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to cook. Altogether, plan on about 45 minutes from start to finish—perfect for a flavorful, warming meal ready in under an hour.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until the onions are soft and fragrant.
2. Brown the Ground Meat:
Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook for 6-8 minutes until browned and cooked through. Drain excess fat if you like for a leaner chili.
3. Cook the Peppers:
Stir in the diced green and red bell peppers. Cook for about 5 minutes until they begin to soften but still have a slight crunch.
4. Add Spices:
Sprinkle the chili powder, ground cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper into the pot. Stir everything well, coating the meat and veggies with the spices for a minute or two to release their flavors.
5. Combine Tomatoes, Corn, Beans, and Broth:
Mix in the tomato paste, canned diced tomatoes (with their juices), corn kernels, and black beans if using. Pour in the broth and stir to combine all ingredients evenly.
6. Simmer the Chili:
Bring the chili to a boil, then lower the heat to low. Let it simmer uncovered for 25-30 minutes, stirring occasionally. This helps thicken the chili and lets the flavors meld beautifully.
7. Finish with Fresh Cilantro:
Just before serving, stir in the chopped fresh cilantro for a burst of fresh flavor.
8. Serve and Garnish:
Ladle the chili into bowls. Top each serving with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and extra chopped cilantro if you like. This chili also pairs nicely with crunchy tortilla chips or warm cornbread.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly—just thaw it before adding to the chili or add it straight in if you don’t mind a little extra cooking time to thaw and heat through.
How Do I Make This Chili Vegetarian?
Simply omit the ground beef and add extra beans like black beans or kidney beans for protein. You can also add diced mushrooms or lentils for a meaty texture.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
What Can I Substitute for Cayenne Pepper?
If you prefer less heat, reduce or omit the cayenne pepper. For a milder warmth, you can use smoked paprika alone or add a pinch of mild chili powder instead.