Slow Cooker Chili with Kidney Beans and Corn

Slow Cooker Chili with Kidney Beans and Corn is the BEST Lazy Sunday meal. Let your crockpot do the work so you can spend the day relaxing at home.

The first time I made this recipe I was AMAZED at the results. You might be asking – “Is slow cooker chili better than stovetop chili?” And the answer is yes! The flavour profile builds up in the slow cooker very well. This recipe does not require many spices however this is the best tasting chili I’ve had.

Why should you slow cook chili? Not only does it build up the flavours well, but it’s a great Lazy Sunday meal when you just need someone else to do the cooking for you. If you have tried this recipe, let me know in the comments!

Why Make Slow Cooker Chili with Kidney Beans and Corn

• With a little time hands-on, most of the work is done by the crockpot
• Easily feeds a family (of four) plus leftovers!
• It’s DAIRY FREE
• Substitute for your favourite meats and vegetables

Slow Cooker Chili Ingredients

• Vegetable oil
• Red onion, cubed
• Minced garlic
• Lean Ground beef
• Sweet bell pepper, small chucks
• Carrots, small chucks
• Diced tomatos, canned
• Vegetable broth
• Red kidney beans, canned
• Sweet corn, canned
• Salt and Pepper
• Club House Tex Mex seasoning*
• Chili powder
• Brown sugar
• Cornstarch, optional
• Scallions, Grated cheese, Sour cream, optional

What is Tex Mex Seasoning?

I used Club House Tex Mex Seasoning, from their website it contains: Spices and herbs, dehydrated bell pepper, onion, garlic, jalapeno pepper) and salt.

If you do not have access to this brand’s seasoning, try to make your own blend using the Inquiring Chef’s recipe.

How To Make Slow Cooker Chili with Kidney Beans and Corn

1. Mise en place: Prepare all ingredients and have them ready to-go! Prepare onion, garlic. Chop the vegetables into small chucks and open all the cans.
2. Sauté beef: Use a large heavy-bottom saucepan to heat oil, add onions. Then sauté beef until brown and there is no more liquid. Use a wooden spoon to break up the beef while cooking. Add the minced garlic.
3. Add vegetables: Then add in the bell pepper, carrots and canned diced tomatoes, sauté.
4. Pour in vegetable broth: For a thicker chili, only add in 2 cups of the vegetable broth. Or continue to add in the full amount of vegetable broth to the saucepan.
5. Season: Season with salt and pepper, as needed throughout the cooking process. Add in the Tex Mex Seasoning, chili powder and brown sugar.
6. Transfer: After the chili starts to simmer, turn the heat off from the stove and carefully transfer the chili to a Slow Cooker.
7. Slow Cooking time: Set the slow cooker on “high” and leave it for 4 hours.
8. After 4 hours: Drain and rinse the kidney beans and add to the slow cooker chili. Also add in the corn. Continue to slow cook for another hour. At this point, if you want to thicken the chili, add cornstarch 1 teaspoon at a time and stir.
9. Serve: Turn off the slow cooker (or set to keep warm), add your favourite toppings like grated cheese, scallions or sour cream! Serve with rice or a slice of toasted sourdough bread.

Frequently Asked Questions about Slow Cooker Chili

1. Do you have to brown beef before slow cooking? Yes for this recipe, you should brown beef before slow cooking.
   
2. Should I add brown sugar to chili? Yes, because this Slow Cooker Chili recipe uses canned tomatoes, brown sugar will reduce the acidity.
   
3. Do you drain canned beans for chili? Yes, drain and rinse the canned beans before adding to the slow cooker.
   
4. How long to cook chili on high in crockpot? Cook the chili for 4-5 hours.
   
5. How to thicken slow cooker chili? If the chili has too much liquid, add in cornstarch 1 tsp at a time. If you prefer a thicker chili, only add in 2 cups of the vegetable broth (instead of 2 and a half cups).
   
6. When to add corn to slow cooker chili? Add in corn 1 hour before the chili is finished.
   
7. When to add beans to slow cooker chili? Add in canned beans 1 hour before the chili is finished.

Tools Required for Slow Cooker Chili with Kidney Beans and Corn

• Cutting board
• Sharp knife
• Large heavy-bottom saucepan
• Measuring cups and spoons
• Slow Cooker (Crockpot)
• Can opener

More Recipes

Easy Tres Leches with Whipped Cream
Rainbow Chip Cookies
Easy Apple Crisp
Butterscotch Oatmeal Cookies

Slow Cooker Chili with Kidney Beans and Corn

Slow Cooker (Crockpot) Chili with Kidney Beans and Corn is the BEST Lazy Sunday meal. Let your crockpot do the work so you can spend the day relaxing at home.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 8 Servings

Ingredients

  

• Half Red Onion
• 1 tsp Minced Garlic
• 1/2 lb Lean Ground Beef
• 1 Sweet Bell Pepper cut into small chunks
• 2 Carrots peeled and cut into small chucks
• 1 can (796mL) Diced Tomatoes
• 2½ cups Vegetable Broth
• 1 can (540mL) Red Kidney Beans drained and rinsed
• 1 can (341mL) Sweet Corn
• 2 tsp Club House Tex Mex Seasoning*
• 1 tsp Chili Powder
• 2 tsp Brown Sugar
• Salt & Pepper to taste
• 1-2 tsp Cornstarch optional, to thicken as necessary
• Scallions, Sour Cream, Grated Cheese optional, toppings
• Rice or Sourdough Bread optional, as side dish

Instructions

 

• Use a large heavy-bottom saucepan to heat oil, add onions. Then sauté beef until brown and there is no more liquid. Use a wooden spoon to break up the beef while cooking. Add the minced garlic and vegetables (bell pepper, carrots and canned diced tomatoes). sauté together.
• Pour in vegetable broth* and add Tex Mex Seasoning*, chili powder and brown sugar. Boil until it starts to simmer.
• After the chili starts to simmer, turn the heat off from the stove and carefully transfer the chili to a Slow Cooker. Set the slow cooker on "high" and leave it for 4 hours.
• Season with salt and pepper throughout the cooking process to your likening.
• After 4 hours Drain and rinse the kidney beans and add to the slow cooker chili. Also add in the corn. Continue to slow cook for another hour. To thicken the chili, add cornstarch 1 teaspoon at a time and stir.
• Turn off the slow cooker (or set to keep warm), add your favourite toppings to your bowl like grated cheese, scallions or sour cream! Serve with rice or a slice of toasted sourdough bread.

Notes

Vegetable broth: The recipe calls for 2 1/2 cup of broth, to have a thicker chili, only add in 2 cups. 

Tex Mex Seasoning: This recipe uses the Club House brand. From their website it contains: Spices and herbs, dehydrated bell pepper, onion, garlic, jalapeno pepper and salt. If you do not have access to this brand’s seasoning, try to make your own blend using the Inquiring Chef’s recipe.

Cornstarch: To thicken the chili, stir in 1 teaspoon of cornstarch at a time. 

Substitutions: Add or remove any of the vegetables (except the canned diced tomatoes). Use your favourite ground meat (turkey, chicken). 

Reheating Instructions: Reheat in a small saucepan, add vegetable broth as needed. 

Side Dish Ideas: Serve with a house salad, rice, crackers or toasted sourdough bread. Or simply enjoy on it’s own!

If you tried this recipe, leave a comment below!
On Instagram, tag @ashleycbakes and #ashleycbakes so I can see your bakes!

Connect with me here: Facebook | Instagram | Pinterest | YouTube