Spicy Southwest Chili with Corn and Peppers is a hearty and colorful dish filled with bold flavors and textures. This chili has a nice kick from the spices, a sweetness from the corn, and a fresh crunch from the peppers. It’s a meal that feels warm and satisfying without being too heavy, perfect for any day you want comfort with a little edge.
I love making this chili because it’s so easy to customize. Sometimes, I add extra beans for a vegetarian twist, or toss in some shredded chicken when I want a bit more protein. The best part is that it all comes together in one pot, making cleanup a breeze. I always keep a good jar of salsa nearby to spoon on top when serving—it adds a fresh, tangy layer that really brightens everything up.
When I serve this chili, I like to sprinkle on some shredded cheese and cilantro, then pair it with warm cornbread or crunchy tortilla chips. It’s a favorite at family dinners and casual get-togethers because everyone loves how the spicy and sweet flavors balance out. Plus, it’s a cozy meal that tastes like a big, flavorful hug after a long day.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and texture. For a leaner or lighter option, try ground turkey or chicken. For a vegetarian version, use crumbled tofu or plant-based meat alternatives.
Bell Peppers: Both green and red peppers bring sweetness and crunch. If you want less bite, swap green for more red or yellow peppers, which are milder and sweeter.
Corn: Adds a touch of natural sweetness and texture contrast. Fresh, frozen, or canned corn all work. If corn isn’t your favorite, you can leave it out or replace it with diced zucchini or carrots.
Beans: Kidney beans are classic in chili, offering creaminess and extra protein. If you prefer, you can try black beans or pinto beans, or skip them if you want a meatier chili.
Spices: Chili powder, cumin, smoked paprika, and cayenne build the signature Southwest flavor. Adjust cayenne to control heat. If you don’t have smoked paprika, regular paprika or chipotle powder are good alternatives.
How Do I Get Perfectly Balanced Spices in My Chili?
Spices make or break chili, but balancing them can be tricky. Here’s how to get it right:
- Start by sautéing your spices with the onions and peppers. This releases their aromas and deepens flavor.
- Use measured amounts, but don’t be afraid to taste and adjust. Remember, it’s easier to add more heat than to fix too much.
- Simmering slowly helps flavors meld. Let the chili cook covered on low heat for at least 25 minutes, stirring occasionally.
- If the chili feels too spicy, add a splash of broth or a bit of sour cream on top to cool it down.
With these steps, your chili will have a vibrant, well-rounded flavor that’s just right for your taste buds.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and letting flavors meld.
- Wooden spoon or heatproof spatula – easy for stirring without scratching your pot.
- Sharp knife – helps you dice peppers and onions quickly and safely.
- Cutting board – keeps your prep space clean and organized.
- Measuring spoons – to get spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to reduce fat and calories.
- Add black beans or pinto beans in place of kidney beans for a different texture and flavor.
- Mix in diced jalapeños or chipotle peppers for extra heat and smoky depth.
- Top with crumbled queso fresco or Monterey Jack cheese for a creamy twist.
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 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 2 tablespoons tomato paste
- 1 cup beef broth (or vegetable broth)
Spices:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste for heat)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Optional Fresh Herbs & Toppings:
- ¼ cup chopped fresh cilantro (optional)
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Chopped green onions or chives, for garnish
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and 30 minutes to simmer. Overall, you should set aside around 40 minutes to cook this flavorful and spicy dish.
Step-by-Step Instructions:
1. Brown the Meat:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, stirring to break it up, until nicely browned. Drain any excess fat and set the meat aside slightly.
2. Cook the Vegetables:
In the same pot, add the diced onion, green and red bell peppers, and garlic. Sauté them until they become soft and fragrant, about 5 minutes.
3. Add Spices and Tomatoes:
Mix in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Stir for about a minute to bloom the spices. Then add tomato paste and diced tomatoes, stirring well to combine.
4. Simmer the Chili:
Pour in the beef broth and bring the mixture to a gentle simmer. Add the corn kernels and kidney beans (if using). Cover and lower the heat, letting it simmer for 25-30 minutes. Stir occasionally as the chili thickens and flavors meld together.
5. Final Taste and Serve:
Give the chili a final taste and adjust seasoning as desired, adding cayenne or chili powder for more heat if you like. Just before serving, stir in fresh cilantro if you want a fresh flavor. Serve hot with shredded cheddar cheese, a dollop of sour cream, and chopped green onions or chives on top.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly—just thaw it before adding to the chili or toss it in frozen during the simmering step. It will cook through nicely and add the same sweetness and texture.
How Can I Make This Chili Vegetarian?
Swap the ground beef for plant-based meat substitutes, lentils, or extra beans like black or pinto beans. Use vegetable broth instead of beef broth, and follow the recipe as usual for a delicious meatless version.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors deepen. Cool completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
How Do I Adjust the Spice Level?
Start with the recommended cayenne pepper and chili powder, then taste before serving. Add more to increase heat or reduce amounts if you prefer a milder chili. Serving with sour cream also helps cool down spiciness.
