Slow Cooker Smoky Corn and Black Bean Chili
A hearty, smoky chili with sweet corn, earthy black beans, and a hint of heat, simmered to perfection in a slow cooker. This mexican-inspired slow cooker (vegetarian) ready in about 255 minutes pairs (15 oz), rinsed and drained black beans, (15 oz), drained corn, (15 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 1 can (15 oz), rinsed and drained black beans
- 1 can (15 oz), drained corn
- 1 can (15 oz) diced tomatoes
- 1, diced green bell pepper
- 1, diced red onion
- 2, seeded and diced jalapeños
- 2 cloves, minced garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 3 cups vegetable broth
- to taste salt
- to taste black pepper
Instructions
- Step 1: Place 1 can rinsed black beans, 1 can drained corn, 1 can diced tomatoes, 1 diced green bell pepper, 1 diced red onion, 2 diced jalapeños, 2 minced garlic cloves, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 3 cups vegetable broth in a slow cooker.
- Step 2: Stir to combine, then season with salt and black pepper to taste.
- Step 3: Cover and cook on low for 4 hours, or until vegetables are tender and flavors meld.
- Step 4: Taste and adjust seasoning before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Smoky Corn and Black Bean Chili take to make?
Total time is about 255 minutes (15 min prep + 240 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 Smoky Corn and Black Bean Chili?
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 (15 oz), drained corn from drying out.
Can I substitute ingredients in Slow Cooker Smoky Corn and Black Bean Chili?
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 Smoky Corn and Black Bean Chili 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 Smoky Corn and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
