Spicy Southwest Chili with Corn and Peppers is a hearty and colorful dish packed with bold flavors. You’ll find tender beans, sweet corn, and crunchy bell peppers all simmered together in a spicy tomato base. The heat from chili powder and a few dashes of cayenne pepper give this chili a nice kick that warms you right up.
I’ve made this chili on chilly evenings when I need something that feels filling but still vibrant. What I love most is how the sweetness of the corn and peppers balances the spice, making each bite interesting and satisfying. It’s one of those recipes that’s easy to tweak—I sometimes add extra beans or swap in whatever peppers I have on hand.
My favorite way to serve this chili is with a big dollop of sour cream and some shredded cheese on top. It pairs well with tortilla chips or warm cornbread, which helps cool down the spice just a bit. Whenever I make it, it becomes the kind of meal people ask for again and again.
Key Ingredients & Substitutions
Ground Beef or Turkey: Ground beef gives a rich flavor, but ground turkey is a leaner, healthier option. You can also use plant-based meat substitutes to make it vegetarian.
Black Beans: These add a creamy texture and absorb the chili’s spices well. You can swap black beans for kidney beans or pinto beans if preferred.
Bell Peppers: Green and red bell peppers add crunch and sweetness. If you like more heat, try using poblano or Anaheim peppers instead.
Chili Powder & Spices: Chili powder is key for Southwest flavor. Smoked paprika adds a subtle smoky note. Adjust cayenne pepper to control the heat—start with less if you prefer mild chili.
Corn: Corn brings a natural sweetness to balance the spices. Use fresh, frozen, or canned corn kernels depending on what’s handy.
How Do I Get My Chili Rich and Flavorful Without It Being Too Spicy?
Building flavor step-by-step while controlling heat is key. Here’s how I do it:
- Sauté onions and peppers first to soften and release their sweetness.
- Cook the ground meat well, browning it helps build a deeper flavor.
- Add spices after the meat so they toast slightly, boosting their aroma without burning.
- Simmer the chili long enough (25-30 minutes) for flavors to blend and the sauce to thicken.
- Start with half the cayenne pepper, taste near the end, and add more if needed to avoid overpowering heat.
This method helps the chili develop rich layers of taste while keeping the spice level just right for your preferences.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and allowing flavors to meld while simmering.
- Wooden spoon – great for stirring without scratching your pot.
- Cutting board and sharp knife – essential for chopping onions, peppers, and garlic quickly and safely.
- Can opener – to easily open canned beans, tomatoes, and corn.
- Ladle – helpful for serving your chili into bowls without mess.
Flavor Variations & Add-Ins
- Switch ground beef for ground turkey or chicken to lighten the dish without losing protein.
- Add diced jalapeños or chipotle peppers for extra smoky heat if you like it spicier.
- Mix in chopped sweet potatoes or zucchini for added veggies and texture.
- Top with crumbled queso fresco or shredded pepper jack cheese to vary the flavor and add creaminess.
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 medium onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (8 oz) can tomato sauce
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper (adjust to your heat preference)
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil
Optional Toppings:
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Tortilla chips
Time Needed to Prepare:
This chili recipe takes about 10 minutes to prepare and chop the ingredients, plus about 30 minutes to cook and simmer. Total time is around 40 minutes, perfect for a quick and flavorful meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced green and red bell peppers. Cook, stirring occasionally, until the vegetables are tender and softened, about 5 minutes.
2. Add Garlic and Brown the Meat:
Add the minced garlic and cook for about 1 minute until it becomes fragrant. Then, add the ground beef to the pot. Use a spoon to break the meat apart and cook until it’s browned all over and fully cooked through, about 6-8 minutes. If there’s excess fat, drain it off.
3. Season the Chili:
Stir in the chili powder, cumin, cayenne pepper, smoked paprika, salt, and black pepper. Mix well to coat the meat and vegetables evenly with the spices.
4. Add Beans, Corn, and Tomatoes:
Pour in the diced tomatoes with their juice, tomato sauce, black beans, and corn kernels. Stir everything together to combine.
5. Simmer the Chili:
Lower the heat to low and let the chili simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent sticking. This helps the flavors blend and the chili thicken nicely.
6. Final Taste and Serve:
Taste the chili and adjust the seasonings if needed. If you want more heat, add a little extra cayenne pepper or chili powder. Serve the chili hot, and top it off with your favorite garnishes like shredded cheddar cheese, chopped green onions, sour cream, or crunchy tortilla chips.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the ground beef and add an extra can of beans or use textured vegetable protein (TVP) for a tasty vegetarian version.
Can I Use Frozen Corn Instead of Canned?
Yes, frozen corn works great. Just thaw it before adding or toss it in directly during the last 10 minutes of simmering.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until warmed through.
Can I Freeze the Chili?
Definitely! Let the chili cool completely, then freeze in portions using freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.