Slow-Cooked Beef Chili with Black Beans and Roasted Corn

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef chili bursting with smoky flavors, tender black beans, and sweet roasted corn. This latin american-inspired beef ready in about 380 minutes pairs (85% lean) ground beef, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 6 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Spread 1 cup corn kernels on a baking sheet and roast for 15 minutes until slightly charred and fragrant.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, for 5-6 minutes until browned.
  3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the beef; sauté for 4 minutes until softened and aromatic.
  4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until spices are fragrant.
  5. Step 5: Transfer mixture to a slow cooker. Add 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, 1 cup roasted corn, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  6. Step 6: Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens. Serve hot with optional toppings.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Chili with Black Beans and Roasted Corn take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Chili with Black Beans and Roasted Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (85% lean) ground beef from drying out.

Can I substitute ingredients in Slow-Cooked Beef Chili with Black Beans and Roasted Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Chili with Black Beans and Roasted Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Chili with Black Beans and Roasted Corn?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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