Slow Cooker Beef Chili with Red Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef chili packed with red beans, sweet corn, and a blend of warm spices, perfect for a comforting patriotic-themed meal. This american-inspired beef (gluten free) ready in about 375 minutes pairs lean ground beef, (15 oz) canned sweet corn, drained, (14.5 oz) diced tomatoes with juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 360 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1.5 lbs lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat.
  3. Step 3: Transfer the browned beef mixture to a slow cooker. Add 1 can (15 oz) drained and rinsed red kidney beans, 1 can (15 oz) drained sweet corn, 1 can (14.5 oz) diced tomatoes with juice, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 cup beef broth.
  4. Step 4: Stir all ingredients together in the slow cooker, cover, and cook on low for 6-7 hours or on high for 3-4 hours until flavors meld and chili thickens.
  5. Step 5: Taste and adjust seasoning if needed before serving warm.

Frequently asked questions

How long does Slow Cooker Beef Chili with Red Beans and Corn take to make?

Total time is about 375 minutes (15 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 Cooker Beef Chili with Red Beans and 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 lean ground beef from drying out.

Can I substitute ingredients in Slow Cooker Beef Chili with Red Beans and 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 Cooker Beef Chili with Red Beans and 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.

Is Slow Cooker Beef Chili with Red Beans and Corn gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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