Slow Cooker Southwestern Chili

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Slow Cooker Southwestern Chili is a hearty and flavorful dish that’s perfect for busy days. Packed with tender beans, juicy meat, and bold Southwestern spices, this easy recipe simmers to perfection in your slow cooker, making it a comforting meal for any occasion.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Keyword: chili, ground beef, slow cooker

Servings: servings

Calories: 467kcal

Author: Chef Jenn

Ingredients

1 ½ pound ground beef use 80/20 for best flavor
1 cup onion diced; about ½ an onion
1 poblano chili seeded and diced
3 cloves garlic chopped
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon chipotle powder
28 ounce canned crushed tomatoes
1 can Rotel tomatoes undrained
14 ounce canned black beans
1 ½ cup corn niblets frozen or canned and drained
½ cup water
1 teaspoon salt
freshly ground black pepper

Instructions

Brown the ground beef in a skillet over medium-high heat, breaking it into chunks as it cooks. Drain any excess fat.
Add the onion, poblano, and garlic to the skillet with the beef, cooking for about 2–3 minutes until the onion softens.
Stir in the chili powder, cumin, and chipotle powder, allowing the spices to cook with the beef mixture for another minute.
Transfer the beef mixture to your slow cooker.
Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few grinds of black pepper.
Mix everything together until well combined.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili is thick and flavors are fully melded.
Taste and adjust seasoning with additional salt or pepper if needed.

Notes

Chef Jenn's Tips

Opt for 80/20 ground beef for a balanced flavor and texture.
Poblanos add a gentle smokiness; for extra heat, throw in some diced jalapeños.
To thicken your chili, leave the lid slightly ajar during the last hour of cooking.
For even more thickness, add a tablespoon of masa harina or cornmeal during the final hour.

Nutrition