Spicy Southwest Chili with Corn and Peppers is a vibrant and comforting bowl packed with bold flavors. This chili mixes hearty beans and tender chunks of peppers, with sweet bursts of corn and a nice kick of spice that wakes up your taste buds without overpowering them. It’s a colorful and satisfying dish that feels like a little fiesta in every spoonful.
I love making this chili when I want something cozy but still exciting. The combination of smoky spices and fresh veggies gives it such a fresh, lively taste that always cheers me up. One of my favorite tricks is to add just a bit of lime juice at the end—it brightens everything up and really brings all those flavors together.
This chili is great served with a dollop of sour cream or some shredded cheese, and I always like to have some warm cornbread on the side to soak up all that tasty sauce. It’s perfect for a casual dinner with friends or a family meal that everyone will ask for again. Whenever I make this, it fills the whole house with the best smell and puts everyone in a happy mood.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and texture. You can swap it for ground turkey or a plant-based alternative if you want something lighter or vegetarian.
Bell Peppers: Red and green peppers give the chili a nice crunch and sweetness. Try using poblano or Anaheim peppers for a milder taste or jalapeños for more heat.
Corn: Fresh, canned, or frozen corn all work well. Corn adds natural sweetness and a bit of texture that balances the spices in this chili.
Beans: Black beans are a great choice here, but pinto or kidney beans would work if you want to mix things up. Rinse canned beans well to reduce salt and improve flavor.
Spices: Chili powder, cumin, smoked paprika, and cayenne give this dish its signature Southwest flavor. Adjust the cayenne to control the heat. If you’re missing smoked paprika, regular paprika plus a pinch of chipotle powder works.
How Can I Make the Chili Rich and Flavorful Without Overcooking?
Sautéing your aromatics and spices is the key step. Here’s how to do it right:
- Sauté the onions in olive oil until soft to bring out their sweetness.
- Brown the ground beef fully to develop flavor; drain excess fat if needed to avoid greasiness.
- Add garlic and peppers, cooking until just softened—this keeps their texture vibrant.
- Stir in spices and toast for about a minute to release their oils; this step deepens flavor dramatically.
- Simmer the chili slowly with tomato paste and broth to meld the flavors, stirring occasionally to prevent sticking.
Finish with lime juice right before serving to add a fresh, bright contrast that lifts all the ingredients.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering chili all in one pot.
- Wooden spoon – helps you stir and break up the meat without scratching your pot.
- Chef’s knife – to chop onions, peppers, and garlic quickly and safely.
- Cutting board – keeps your workspace clean and organized while prepping veggies.
- Can opener – essential for opening canned beans, tomatoes, and corn.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner chili with a milder flavor.
- Add chopped jalapeños or chipotle peppers for extra heat and smoky depth.
- Stir in black beans with corn for a veggie boost and texture contrast.
- Top with shredded Monterey Jack or pepper jack cheese to add creamy, spicy notes.
How to Make Spicy Southwest Chili with Corn and Peppers
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (you can use ground turkey or plant-based meat instead)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
Spices & Flavorings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your heat preference)
- Salt and black pepper to taste
- Juice of ½ lime
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Chopped fresh cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 30 minutes to cook. In total, you’ll spend around 40 minutes from start to finish, including chopping, browning, and simmering your chili until it’s rich and flavorful.
Step-by-Step Instructions:
1. Cook the Onions and Meat:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook them for about 3-4 minutes, until they become soft and fragrant. Next, add the ground beef. Break it apart with a wooden spoon and cook until browned and fully cooked, about 6-8 minutes. If there’s extra fat, you can drain it off.
2. Add Vegetables and Aromatics:
Stir in the minced garlic and diced red and green bell peppers. Cook everything for another 3-4 minutes until the peppers start to soften.
3. Spice It Up:
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well so all the spices coat the meat and vegetables evenly. Let this cook for 1 minute to release the spices’ wonderful aromas.
4. Add Tomatoes, Beans, Corn, and Broth:
Pour in the tomato paste, diced tomatoes with their juices, black beans, corn, and broth. Stir everything together, then bring the chili to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-30 minutes. Stir occasionally to keep it from sticking and help the flavors blend.
5. Finish with Lime Juice and Serve:
Taste the chili and adjust salt and pepper as needed. Right before serving, stir in the juice of half a lime to brighten the flavors. Scoop the chili into bowls and add your favorite toppings like shredded cheddar, sour cream, green onions, and fresh cilantro.
Enjoy your Spicy Southwest Chili hot, paired perfectly with warm cornbread or crunchy tortilla chips!
Can I Use Frozen Corn or Fresh Corn in This Chili?
Yes! Both frozen and fresh corn work great. If using frozen, just thaw it quickly in the microwave or room temperature before adding, so it heats evenly in the chili.
Can I Make This Chili Vegetarian or Vegan?
Absolutely! Substitute the ground beef with plant-based ground meat or add extra beans and vegetables. Use vegetable broth and skip the cheese and sour cream or replace them with vegan alternatives.
How Can I Store and Reheat Leftovers?
Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally. You can also freeze the chili for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Yes! If you like less heat, reduce or omit the cayenne pepper. For more spice, add extra cayenne, a diced jalapeño, or a splash of hot sauce while cooking.
