This slow cooker southwestern chili is simply bursting with flavor and couldn't be easier to make. It's hearty, fresh-tasting, and just mildly spicy - exactly what you'd expect from the sunny Southwest!
Try my delicious CrockPot Chicken Tortellini or this Slow Cooker Chicken Sweetcorn Soup next!
This slow cooker southwestern chili is just the kind of recipe I reach for when life gets busy but I still want something tasty, wholesome, and comforting simmering away for dinner.
It's a hearty chili recipe loaded with ground beef, beans, sweetcorn, and smoky poblano peppers, gently seasoned so the whole family will happily dig in (even the spice-wary ones!).
The chili is mild enough for everyone but still packs plenty of those satisfying Tex-Mex flavors!
Serve it topped generously with cilantro and a pile of tortilla chips for scooping, and you've got yourself one of the best slow cooker dinners that'll quickly become a regular at your house.
Why you'll love this slow cooker southwestern chili
- It's the kind of meal that leaves everyone scraping their plates clean.
- Leftovers taste absolutely amazing, so it's perfect for meal prep.
- It's a budget-friendly recipe with ingredients you may already have in the pantry.
What you'll need
Ground beef: I use 80/20 ground beef because that extra bit of fat adds fantastic flavor and keeps the chili juicy and rich without drying out.
Poblano pepper: My favorite mild pepper that adds a smoky, southwestern taste without overwhelming heat. Bell peppers work too!
Onion: I choose yellow onions because they soften nicely into the chili base.
Garlic: Fresh is obviously best; feel free to adjust to taste!
Chili powder: I use a generous amount for bold color and authentic chili flavor; make sure you adjust to your spice tolerance.
Ground cumin: I like to add some ground cumin too for that earthy, warm flavor.
Red kidney beans: Canned are great because they're super convenient and hold their shape nicely while cooking. Black beans are a good substitute.
Sweetcorn: For that unmistakable Southern touch! Both frozen and canned corn work great here.
Crushed tomatoes: My go-to base; crushed tomatoes thicken the chili nicely, giving it richness without too much liquid.
Rotel tomatoes: For that little extra kick!
Pro tip
For an extra layer of smoky, Southwestern flavor, stir in a teaspoon of chipotle paste or chopped chipotle peppers in adobo sauce.
How to make southwestern chili in the slow cooker
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
First, brown the beef in a skillet, breaking it up as it cooks; then toss in onion, poblano, and garlic and cook until softened.
Drain any excess fat if needed, sprinkle over spices, and mix everything well.
Transfer the mixture to the slow cooker, then stir in kidney beans, sweetcorn, crushed tomatoes, Rotel tomatoes, and water.
Cook on low for 6-8 hours (or high for 3-4), then serve hot with fresh cilantro and crunchy tortilla chips for scooping.
Substitutions and variations
- Ground turkey or chicken works great instead of beef if you're looking for a lighter chili. Or skip the swap entirely and make my Southwest Chicken Chili - it's the quick stovetop version with juicy shredded chicken, ready in about 45 minutes.
- Bulk up the chili by adding extra veggies such as sweet potato, zucchini or even pumpkin.
- If you want the chili extra hot, toss in a dash of cayenne pepper or some diced jalapeños.
Helpful tips
- I always take my time browning the beef properly for a richer taste.
- To make the chili naturally thicker, mash a few beans against the slow cooker sides near the end.
- If the chili's too thin, cooking uncovered for the last 20 minutes thickens it up nicely.
What to serve with southwestern chili
- Tortilla chips: A crunchy classic that's perfect for scooping, dipping, or crumbling over the top.
- Cornbread: Nothing beats freshly baked, slightly sweet cornbread to soak up that chili!
- Cheese: I love a bit of shredded cheddar that melts nicely over the chili! Monterey Jack also work or you could add some sour cream instead.
- Warm tortillas: This is the perfect chili to wrap in a warm tortilla and enjoy it burrito style!
- Avocado or guacamole: For that fresh, cooling touch!
Leftovers and storage
- Allow the chili to cool completely, then refrigerate in airtight containers for up to 4 days.
- Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed, until hot throughout. Alternatively, use the microwave in short bursts.
- The chili freezes nicely for up to 3 months; simply thaw it overnight in the fridge before reheating.
More cozy dinner recipes
If you've tried this Crockpot southwestern chili recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Slow Cooker Southwestern Chili
Ingredients
- 1 ½ lb ground beef
- 1 medium onion diced
- 1 poblano pepper seeded and diced
- 4 large garlic cloves chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (14 oz / 400g) red kidney beans 14 oz red kidney beans, drained and rinsed
- 1 can (7 oz / 200g) sweetcorn 7 oz sweetcorn, drained and rinsed
- 2 cans (14 oz / 400g) crushed tomatoes
- 1 can (10 oz / 300g) Rotel tomatoes
- ½ cup water
- Fresh cilantro and tortilla chips to serve
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook for 5-6 minutes until nicely browned all over.1 ½ lb ground beef
- Add the diced onion, poblano pepper and garlic to the skillet. Cook, stirring regularly, for about 5 minutes until the vegetables are softened.1 medium onion1 poblano pepper4 large garlic cloves
- Drain off any excess fat if needed, sprinkle the chili powder, cumin, salt, and pepper over the beef mixture. Stir well to coat evenly, then transfer the entire mixture to the slow cooker.3 tablespoons chili powder1 teaspoon ground cumin½ teaspoon salt¼ teaspoon ground black pepper
- Add the kidney beans, sweetcorn, crushed tomatoes, Rotel tomatoes, and water to the slow cooker. Stir to combine everything thoroughly.1 can (14 oz / 400g) red kidney beans1 can (7 oz / 200g) sweetcorn2 cans (14 oz / 400g) crushed tomatoes1 can (10 oz / 300g) Rotel tomatoes½ cup water
- Cook on low for 6 to 8 hours (or on high for 3 to 4 hours), until the chili thickens. Taste and adjust seasoning as needed.
- Serve hot with fresh cilantro sprinkled on top and tortilla chips on the side for scooping.Fresh cilantro and tortilla chips
Video
Notes
- The best ground beef to use in this recipe is 80/20 - this will give you the best flavor/fat balance.
- To thicken the chili, stir in 1 to 2 tablespoons of fine cornmeal directly during the last 30 minutes of cooking.
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