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Slow-Cooker Southwestern Style Chili

A hearty and satisfying blend of spiced meat, beans, and corn, perfect for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound ground beef or turkey (make sure it’s Halal)
Beans & Vegetables
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 1 can 10 oz diced tomatoes with green chilies
  • 1 onion chopped onion
  • 2 cloves minced garlic
  • 1 cup corn (frozen or canned)
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper Season to taste
For Serving
  • Cooked rice or cornbread (optional)

Method
 

Preparation
  1. Chop the onion and mince the garlic. Drain and rinse the black and kidney beans to remove excess sodium.
Cooking
  1. In a skillet over medium heat, cook the ground beef or turkey until it’s browned. Season with salt and pepper for flavor.
  2. Transfer the cooked meat into your slow cooker. Add the chopped onion, minced garlic, black beans, kidney beans, diced tomatoes, and corn.
  3. Sprinkle in the chili powder and cumin.
  4. Stir everything together to ensure all the flavors blend. Taste and adjust seasoning if needed.
  5. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the better the flavors meld together!
  6. Once cooked, ladle the chili into bowls and serve with a side of cooked rice or cornbread, if desired.

Notes

For the best flavor, aim for the longer cooking time on low. To store leftovers, keep them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.