Slow Cooker Spicy Black Bean and Corn Chili
Equipment
- Slow Cooker
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 cup vegetable broth
- Salt and black pepper, to taste
Instructions
- Add the chopped onion, minced garlic, drained black beans, drained corn, diced tomatoes with juices, and vegetable broth to the slow cooker.
- Sprinkle in the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir until the spices are evenly distributed.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili thickens and the flavors meld.
- Stir once more, taste, and adjust salt or cayenne if needed before serving.
Notes
The corn adds a little natural sweetness that balances the cayenne, so taste before adding extra spice at the end. Leftovers reheat well and thicken further, making them ideal for packing into lunches or freezing in portions for quick future meals.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker
Cuisine: Mexican
Equipment: Slow Cooker