Slow Cooker Southwestern Style Chili
Chili is so fantastic because it can be made in so many different ways!! I love the southwestern style of this chili recipe made with sweet corn and green chilis. Regardless if you serve it with crackers or with cornbread, this southwest chili is full of flavor and will leave crowd wanting more!
Slow-Cooker Southwestern Style Chili
©Eazy Peazy Mealz by EazyPeazyMealz.com
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Hey all! It’s Amanda again from over at Recipes Worth Repeating and I’m so excited to share this recipe with you! Here is Arizona where I live, it’s still SO hot! Our fall doesn’t kick off until the end of October. Can you believe it…I know, right?!? It’s literally 100 degrees fahrenheit when we go trick-or-treating for Halloween. But everywhere I go right now, I”m seeing all the fall decorations out and I can’t help but get into the fall season! And what dish is perfect for the fall season? That’s right…CHILI!!
Chili is so fantastic and we eat it all year round! My kids love this Slow-Cooker Southwestern Style Chili recipe, especially when we have hot dogs. They love chili dogs and this chili goes so perfect! Ok, let’s talk ingredients for a minute. I’m SO busy and I need an easy meal in my life. Can you relate? Another reason I love this recipe is because the ingredients are simple and I can find everything in my local grocery store!
Yay for Slow Cookers!
Let’s talk about how convenient this Slow-Cooker Southwestern Style Chili recipe is….this is a crock-pot meal! YEAH!
This Hamilton Beach Crock Pot is one of my favorites because it is programable and automatically will switch to warm when it is done cooking.
Who doesn’t love a good crock-pot chili in the Fall season! And you want to talk easy… see that lean hamburger meat above in the ingredients? Typically I always brown the meat before I add it into the crock-pot with the other ingredients, but with this recipe, you don’t have to! I know it sounds odd, but the hamburger meat is going to cook for 8-10 hours along with the other ingredients in the crock-pot and I promise it cooks through all the way! It just doesn’t get much easier than that! You are literally going to throw together all the ingredients into the crock-pot and let it cook.
What toppings do you put on your chili? Personally, I love cheddar cheese on my chili. My husband loves mayonnaise on his (kinda odd…I know) and my daughter likes sour cream. There are just so many ways to top a good chili off! Oh – and have you ever served rice or noodles at the bottom of your chili bowl? It’s SO fantastic! My mom used to serve our chili with noodles all the time growing up with shredded cheddar cheese on top and it’s one of my favorite ways to eat chili to this day!
No matter how you eat Slow-Cooker Southwestern Style Chili or what you top your chili with, I guarantee you will love this version! Cornbread is always a favorite with chili, but my Quick Peppery Cheese Bread pairs so well with this southwest chili! This Firehouse Salad is also a favorite with this chili recipe! Enjoy this upcoming Fall season and happy eats with this Slow-Cooker Southwestern Style Chili!
Other recipes you might enjoy:
- Southwestern Sweet Potato and Ground Beef Skillet
- Southwestern Chicken Salad
- Sweet Chili
- Fiesta Chicken Meal Prep Bowls with Cauliflower Mexican Rice
- Mexican Corn Salad
Slow-Cooker Southwest Chili
- 1 White Onion chopped
- 1 Green Pepper chopped
- 1 garlic clove minced
- 1 lbs ground beef
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- 3 10 ounce jars of Pace Salsa mild
- 1 can black beans drained
- 1 can kidney beans drained
- 1 can sweet corn drained
- 1 can green chilis drained
- Fresh grated Cheddar Cheese green onions or sour cream, optional for toppings
- Add onion, green pepper, garlic clove, ground beef, chili powder, cumin, garlic powder, pepper, salsa, black beans, kidney beans, corn and chilis into the crockpot. (There is no need to ground the beef before putting it into the crock-pot, but you can if you want).
- You can make chopping your onion and pepper faster by using this vegetable chopper.
- Cook on low for 8-10 hours
- Serve with your favorite toppings with crackers, cornbread, rice and or noodles.
- Store leftovers in the refrigerator. This recipe also freezes well!!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Helen Foley says