When the days get shorter and the evenings cooler, nothing quite hits the spot like a bowl of slow cooker chili. This particular chili, brimming with tender ground beef, beans, tomatoes, and sweet bursts of corn, has become my go-to comfort food when I want something that feels like a warm hug but doesn’t require me to hover over the stove.

I remember the first time I made this chili; I was distracted halfway through browning the beef because my phone buzzed with a message I forgot to check earlier. Somehow, I ended up with a slightly more caramelized batch of onions than intended, but honestly, it only added to the depth of flavor. That day, as I stirred the pot after six hours, the kitchen smelled like the kind of home I want to come back to every day. The subtle smokiness from the paprika and the gentle sweetness of the corn worked together in a way I hadn’t expected, and I found myself sneaking spoonfuls even before dinner was ready.

Why You’ll Love It:

The slow cooker makes it almost effortless — you toss everything in and walk away, though I usually peek once or twice because patience isn’t always my strong suit.
It’s hearty and filling, perfect for feeding a crowd or packing leftovers for lunch, though I’ve noticed it tastes even better the next day.
The mix of beans and corn provides a nice texture contrast that keeps every bite interesting.
It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients needed.

Even if you’re not an experienced slow cooker user, this recipe is forgiving and adaptable. I haven’t tested every variation, but swapping out the beef for turkey or adding a dash of hot sauce can change the flavor profile without much effort.

Slow Cooker Chili with Corn

Print Recipe

A hearty and flavorful slow cooker chili packed with ground beef, beans, tomatoes, and sweet corn. Perfect for an easy, comforting meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef broth

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Instructions

In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes.
Transfer the beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, drained corn, tomato sauce, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and beef broth to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and taste for seasoning, adjusting salt and pepper if needed.
Serve hot.

Kitchen Notes: Using a slow cooker means you don’t need special equipment beyond what’s already sitting in your kitchen. I often serve this chili with some shredded cheese and a sprinkle of fresh cilantro if I’m feeling fancy. Sometimes I add a squeeze of lime to brighten up the flavors, but that’s just me. If you want to switch things up, you could try throwing in some chopped bell peppers, or maybe a handful of chopped spinach near the end of cooking — I haven’t tried that myself, but it sounds promising. Also, for a vegetarian twist, swapping the meat with extra beans and adding a bit more spice might do the trick.

FAQ:

Can I prepare this chili ahead of time? Absolutely. It actually tastes better the next day after the flavors have melded.

How do I store leftovers? Keep it in an airtight container in the fridge for up to four days or freeze it for longer storage.

Is it spicy? It has a gentle kick thanks to the chili powder and paprika, but it’s nothing overwhelming. You can always add more heat if you like.

Give this slow cooker chili a try when you want dinner to be satisfying without all the fuss. It’s the kind of dish that invites you to slow down, savor each bite, and maybe even enjoy a little extra time on the couch afterward.