Slow Cooker Southwestern Chili
Add Preferred SourceNothing beats a bowl of hot, hearty, meaty chili, especially when you’re craving something bold. This Southwestern Chili has a twist on traditional flavors, loaded with poblano peppers, chipotle powder, and black beans. Best of all, it’s a breeze to make in the slow cooker!
Chili is perfect for gatherings, meal prepping, or a cozy dinner at home, and this recipe makes it even easier. Just prep it in the morning, set it to cook, and come home to a delicious meal that’s ready to serve. It’s even a hit at tailgates—everyone will be asking you for the recipe!
With ground beef, smoky spices, corn, and beans, this chili has a Southwest kick that makes it unique and absolutely irresistible.
Ingredients
- Ground beef – Use 80/20 for the best flavor and texture.
- Onion – About 1/2 an onion, diced; yellow or white onion works well.
- Poblano chilis – About 6–8 medium peppers; I look for firm, glossy poblanos with deep green color for the best flavor. Seeded and diced.
- Garlic – Fresh garlic only. Jarlic won’t give the same clean flavor, so chop finely.
- Chili powder – Use a mild chili powder so it enhances the flavor without overpowering the peppers.
- Cumin – Adds warm, earthy depth that pairs naturally with poblanos.
- Chipotle powder – A little goes a long way. If you don’t have chipotle powder, you can use cayenne.
- 28-ounce can crushed tomatoes – For extra flavor, I love using fire roasted tomatoes.
- Canned Rotel tomatoes – Undrained for extra flavor and liquid.
- Canned black beans – Drained and rinsed. You could also use pinto beans or kidney beans. I’ve even sometimes used white cannellini beans if that’s all I had. Use what you’ve got on hand.
- Corn niblets – Frozen or canned and drained; adds sweetness and texture.
- Water – Just enough to achieve your desired chili consistency.
- Salt – Season to taste.
- Freshly ground black pepper – Freshly cracked gives the best aroma and flavor.
How To Make Southwestern Slow Cooker Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating a skillet over medium-high heat. Add the ground beef and cook, breaking it into chunky crumbles, until fully browned and no pink remains. Drain off any excess fat to keep the chili rich but not greasy.
Add the chopped onion, poblano pepper, and garlic to the skillet with the beef. Cook for 2–3 minutes, stirring often, until the onion softens and the vegetables become fragrant.
Sprinkle in the chili powder, cumin, and chipotle powder. Stir well and let the spices cook with the beef for about 1 minute to deepen their flavor and remove any raw spice taste.
Transfer the seasoned beef mixture to a slow cooker. Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few turns of black pepper. Stir until everything is evenly combined.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili thickens and the flavors meld together. Stir once or twice if convenient.
Taste and adjust seasoning with additional salt or pepper as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or sliced green onions.
Chef Jenn’s Tips
- Go for 80/20 ground beef for just the right balance of flavor and texture.
- Poblanos give a mild smoky heat, but diced jalapeños can add an extra kick if you like it spicier.
- For a thicker chili, keep the lid slightly open during the last hour to allow moisture to evaporate.
- For extra thickness, stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.
Make It a Meal
Top your Southwestern Chili with shredded cheese, sour cream, and fresh cilantro. Pair with cornbread or tortilla chips for a complete meal. This chili is also great served over rice or with a warm tortilla for scooping.
Storage
Keep leftovers in an airtight container in the fridge for up to four days. To freeze, portion the chili into freezer-safe bags or containers and freeze for up to three months. Reheat on the stove or microwave, adding a splash of water if it needs thinning out.
Slow Cooker Southwestern Chili
Ingredients
- 1 ½ pound ground beef use 80/20 for best flavor
- 1 cup onion diced; about ½ an onion
- 1 poblano chili seeded and diced
- 3 cloves garlic chopped
- 2 tablespoons chili powder
- 1 tablespoon chipotle powder
- 1 tablespoon cumin
- 28 ounce canned crushed tomatoes
- 1 can Rotel tomatoes undrained
- 14 ounce canned black beans
- 1 ½ cup corn niblets frozen or canned and drained
- ½ cup water
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Brown the ground beef in a skillet over medium-high heat until cooked through, breaking it into chunky crumbles. Drain excess fat.
- Add the onion, poblano pepper, and garlic to the skillet and cook for 2–3 minutes, until the onion softens.
- Stir in the chili powder, cumin, and chipotle powder, letting them cook with the beef for about a minute to bring out their flavors.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few twists of black pepper.
- Stir everything together until evenly mixed.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili thickens and flavors meld together.
- Adjust the seasoning with additional salt or pepper to taste before serving.
Notes
Chef Jenn’s Tips
- Go for 80/20 ground beef for just the right balance of flavor and texture.
- Poblanos give a mild smoky heat, but diced jalapeños can add an extra kick if you like it spicier.
- For a thicker chili, keep the lid slightly open during the last hour to allow moisture to evaporate.
- For extra thickness, stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
