Sunday was the first time it’s felt like fall in awhile, and we were both craving something warm to eat while watching football. Well chili was the perfect solution!  I don’t have a great go-to recipe, so I found one online I wanted to try, and we grabbed the ingredients during a break in football.

Slow Cooker Chili with Corn


  • 1 lb lean ground turkey or beefchili 01
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 T olive oil
  • 16 oz tomato sauce
  • 8 oz diced tomatoes, with juices
  • 16 oz black beans, drained
  • 12 oz sweet corn kernels, drained
  • 3 cloves garlic
  • 1 green bell pepper, minced
  • 1/2 large onion, chopped
  • 3 t chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp sugar
  • Dash of cayenne
  • Dash of Tabasco sauce

Put olive oil in a skillet over medium heat. Add the ground beef, 1/2 t salt, garlic powder, and black pepper.  Cook until browned, then drain and put in your dutch oven or crock pot.

Add in the rest of the ingredients, and stir well.  Cook on low for 6-7 hours, or high for 4-5 hours for a crock pot, or simmer for 4 hours in your dutch oven.

Serve warm, and garnish with desired toppings like sour cream, cheddar cheese, cilantro, or lime slices.  Makes 4-6 servings.

Edits : The original recipe called for all spice, and I didn’t have any, so I left it out.  I also added more corn that the original recipe, and we upped the heat with more tabasco, chili powder and cayenne than it called for.  We only simmered it in the dutch oven for 2 hours because we were hungry, and that was fine.

Results :  Delicious!  It was a perfect dinner for the first chilly day we have had in weeks.  I baked some corn muffins to serve with it which were the perfect complement.  The extra spice helped clear my sinuses too.  Now I’m looking forward to having the leftovers!

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