Chili with Corn

Among chili lovers, there’s some debate as to whether corn belongs in chili. One bite of this slow-cooker chili with corn will make you a firm believer: It most certainly does. Tender kernels of corn bring a juicy, sweet flavor that perfectly balances with the savory ground beef, smooth picante sauce and fiery chili powder in our easy chili recipe.

Beyond its great flavor, corn chili is a ground beef recipe that’s a cinch to throw together—just brown the meat, drain off the fat and toss everything into your trusty slow cooker. A few hours later, you’ll have a knock-out chili to banish the cold once the last of summer has faded away.

Ingredients for Chili with Corn

• Beef: Lean ground beef is ideal—there’s enough fat to yield a flavorful corn chili but not so much fat it feels greasy. We recommend an 85/15 or 80/20 lean-to-fat ratio.
• Vegetables: You’ll need canned tomatoes and corn, as well as a small red or yellow onion. Drain the corn but not the tomatoes; you want the tomato juices in the chili.
• Beans: This chili recipe with corn is a great way to use canned beans. Canned kidney beans make this chili an absolute breeze. If you swear dried beans taste better than canned, remember to quick-soak dried beans before adding them to the slow cooker.
• Picante sauce: You can use your favorite jarred picante sauce or mix up this quick picante sauce in five minutes.
• Spices: We keep things simple with chili powder and garlic powder.
• Optional toppings: Finish off the corn chili with a sprinkling of cheese or a dollop of sour cream. Craving crunch? Serve your corn chili with tortilla chips or Fritos. Add a handful of chopped green onions or cilantro for a touch of green.

Directions

Step 1: Cook the beef

In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink, breaking the meat into smaller chunks as it cooks. Drain the fat.

Step 2: Create the chili

Transfer the beef mixture to a 3-quart slow cooker. Mix in the beans, tomatoes plus juices, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for three to four hours. If desired, serve with corn chips, sour cream and cheese.

Sarah Tramonte For Taste Recipes

Chili with Corn Variations

• Try different beans: Black beans are a popular pairing with corn in chili recipes, as are pinto beans and chickpeas or (my personal favorite) a medley of beans.
• Spice it up: This corn chili has plenty of room for additional spices. Sprinkle in ancho chili powder, cumin, smoked paprika and cayenne pepper. And, a little unsweetened cocoa powder lends extra depth to all the best chili recipes.
• Swap the protein: Looking for a few delicious lean alternatives to beef? Make a ground turkey, chicken or bison chili. Try boosting the flavor with smoky bacon or pancetta.
• Make it vegetarian: Leave out any meat to turn this chili recipe with corn into a hearty vegetarian chili.

How to Store Chili with Corn

Allow the chili to cool, then portion it out into airtight containers—this makes it easier when there are lots of leftovers or if you’ve made the chili ahead of time for meal prep. Store the chili in the fridge until it’s time to polish it off.

How long does chili with corn last?

Leftover corn chili lasts up to four days in the fridge.

Can you freeze chili with corn?

This chili recipe with corn is an excellent candidate for freezing. Scoop the cooled chili into your favorite freezer-safe container, then freeze it. Frozen chili with corn should be enjoyed within three months. Before reheating, remember to thaw the chili overnight in the fridge.

How do you reheat chili with corn?

Pour the chili into a saucepan and heat it over medium heat, stirring occasionally. Let the chili come to a simmer. Once heated through, you’re clear to dig in. You can also reheat chili in the microwave.

Chili with Corn Tips

Sarah Tramonte For Taste Recipes

Can you make chili with corn on the stovetop?

No slow cooker? No problem—make our chili recipe with corn in a Dutch oven or large skillet (one with a lid). Simmering chili on the stovetop shortens the cooking time to one hour and 30 minutes to two hours. Keep a tasting spoon ready so you can test for perfectly tender beans.

Is fresh corn or canned corn better for chili with corn?

In summer, freshly shucked sweet corn is outrageously delicious in this corn chili recipe, but canned corn works beautifully when it’s out of season. If you’re using fresh corn, toss it on the grill. Once it reaches the optimal char level, cut the kernels off the grilled sweet corn and add them to the chili. Frozen corn is also an option.

What can you serve alongside chili with corn?

Almost any side pairs well with a corn chili recipe, but there are a few standouts to have on your radar. Cheddar cornbread and copycat Texas Roadhouse rolls are always a huge hit. Round out the spread with sweet and spicy jalapeno poppers, crunchy coleslaw or this perfect winter salad.