Spicy Southwest Chili with Corn and Peppers is a flavorful and hearty dish packed with bold spices, sweet corn, and colorful peppers. It’s the kind of chili that wakes up your taste buds with a little kick and warms you right up with every spoonful. The combination of tender beans, juicy veggies, and just the right amount of spice makes this chili a standout for any cozy meal.
I love making this chili when I want something satisfying but also full of personality. The corn adds a nice pop of sweetness that balances out the spice, and the peppers bring vibrant color and a touch of smokiness. I usually let it simmer on the stove for a while to let all those flavors blend together perfectly—it’s like giving it a little hug before serving.
When I serve this chili, I like to top it with a handful of shredded cheese and a dollop of sour cream to cool down the heat. It’s great with some warm tortillas or crusty bread on the side, making it a perfect meal for chilly evenings or casual get-togethers with friends. This is definitely one of those recipes I go back to again and again because it’s just so comforting and tasty.
Key Ingredients & Substitutions
Ground Beef: This gives the chili its rich, meaty flavor. If you want a lighter version, ground turkey works great and still keeps the chili hearty. For a vegetarian option, try black beans alone or add lentils.
Bell Peppers: Green and red peppers add crunch and sweetness. If you prefer, use poblano or Anaheim peppers for a smokier taste. Frozen peppers can work if fresh aren’t available.
Corn: Fresh or frozen corn adds a nice pop of natural sweetness. I like the contrast it brings against the spicy chili. You can use canned corn if pressed for time — just drain it well.
Spices: Chili powder, cumin, smoked paprika, and cayenne bring the bold Southwest flavor. Feel free to adjust the cayenne if you want it milder or hotter. If you don’t have smoked paprika, regular paprika is fine but less smoky.
How Do I Get My Chili to Have Deep, Balanced Flavor?
Building flavor starts with cooking ingredients in stages:
- Browning the meat: Cook the beef well to create a rich base. Don’t crowd the pan; break it up and let it brown.
- Sautéing aromatics: Onions, garlic, and peppers soften and sweeten when cooked gently, releasing layers of flavor.
- Bloom the spices: Adding chili powder and cumin when the veggies are hot helps release their full aroma.
- Simmering: Letting the chili cook uncovered lets it thicken and develop deep, melded flavors. Stir occasionally to prevent sticking.
Take your time with each step—rushing will flatten the flavor. You’ll get a chili that’s spicy, sweet, and smoky all at once.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and letting it simmer without spills.
- Wooden spoon or heatproof spatula – handy for stirring the chili as it cooks without scratching your pot.
- Knife and cutting board – for chopping your peppers, onions, and garlic easily and safely.
- Can opener – to open your canned beans, tomatoes, and corn without hassle.
- Measuring spoons – to get your spices just right and keep the flavor balanced.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still tastes great.
- Add chopped jalapeños or a dash of hot sauce if you like your chili extra spicy and bold.
- Mix in black or pinto beans for extra protein and texture.
- Stir in diced avocado or a squeeze of lime juice just before serving for fresh, bright notes.
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 leaner option)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
Spices & Seasonings:
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and approximately 30 to 40 minutes to simmer, so plan around 50 to 60 minutes total. The simmering lets all the flavors come together while thickening the chili to a perfect consistency.
Step-by-Step Instructions:
1. Cook the Meat:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and no longer pink. Drain any extra fat if you want a leaner chili.
2. Sauté the Aromatics:
Add the diced onion and minced garlic to the pot with the meat. Cook and stir for about 3 to 4 minutes, until the onion becomes soft and translucent.
3. Cook the Peppers:
Stir in the diced green and red bell peppers. Let them cook for another 4 to 5 minutes until they start to soften but still hold a little crunch.
4. Add Spices and Tomato Paste:
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and freshly ground black pepper. Stir everything well to coat the meat and veggies with the spices. Then stir in the tomato paste and mix until it’s evenly combined.
5. Add Remaining Ingredients and Simmer:
Pour in the diced tomatoes (with their juices), black beans, corn kernels, and broth. Stir to combine everything evenly. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. Stir occasionally to keep it from sticking.
6. Adjust Seasoning and Serve:
Give your chili a taste and add more salt or cayenne pepper if you want more heat. Serve the chili hot, topped with your favorite shredded cheddar, a dollop of sour cream, and some sliced green onions. Corn chips or warm tortillas are perfect on the side.
Enjoy a delicious, spicy bowl of Southwest chili that combines sweet corn, colorful peppers, and bold seasonings for a comforting meal everyone will love!
Can I Use Frozen Corn and Peppers?
Yes! Frozen corn and peppers work well in this chili. Just add them straight from the freezer during the cooking process—they will thaw and cook as the chili simmers.
How Can I Make This Chili Vegetarian?
Simply skip the ground beef and add extra beans or lentils for protein. You can also add diced mushrooms for a meaty texture and sauté them with the onions and peppers.
What’s the Best Way to Store Leftovers?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Spicy Southwest Chili?
Absolutely! Chili freezes well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
