Chili is so fantastic because it can be made so many different ways! I love the southwestern style of this chili recipe made with corn, black beans and green chillies. Regardless if you serve it with crackers or with cornbread, this southwest chili recipe is full of flavor and will leave any crowd wanting more!
Soup, stew and chili season is BACK!
I love the fall season for so many reasons, but one of the main reasons is because I get to start making new soup, stew and chili recipes! As some of you know, I’m a contributing writer to Rachael over at Eazy Peazy Meals and this post was originally featured at Eazy Peazy Mealz. But it’s SO GOOD that I’m sharing it with you guys here on Recipes Worth Repeating because that’s EXACTLY what it is!
Ok, let’s talk ingredients for a minute.
I’m all about easy ingredients. Can you relate? Just another reason I love this Southwestern chili recipe is because the ingredients are simple and I can find everything in my local grocery store. And…these are all GLUTEN FREE ingredients!
- Green Pepper
- Ground Beef
- Chili Powder
- Garlic Powder
- Pace Salsa
- Black Beans
- Kidney Beans
- Green Chilies
How To Make Southwestern Chili
Let’s talk about how convenient and EASY this recipe is. his is a Crock-Pot meal!
Who doesn’t love a good Crock-Pot chili?!
Chop the onion, green pepper, garlic clove and place it in the Crock-Pot.
Take the raw ground beef, chili powder, cumin, garlic powder, pepper, salsa, black beans, kidney beans, corn and chilies and add them into the Crock-Pot. Stir all the ingredients together.
Set that Crock-Pot to low and let it cook for 8-10 hours. And that’s it!
I told you it was EASY!!
Toppings For Chili
What are some good toppings for chili? Here’s some of our favorites:
- Personally, I love cheddar cheese on my chili.
- My husband loves mayonnaise on his (kinda odd…I know)
- My daughter likes sour cream.
- My son likes Fritos.
- You could also top this southwest chili with avocado, black olives, tortilla chips.
There are just so many ways to top a good chili!
Tips For A Good Southwestern Style Chili
- 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! Yep – you read it right…that hamburger meat is going to cook for 8-10 hours along with the other ingredients in the Crock-Pot. It just doesn’t get much easier than that! You’re literally going to throw together all the ingredients (uncooked hamburger meat, too!) into the Crock-Pot and let it slow cook.
- My kids love this recipe, especially when we have hot dogs. Can we say CHILI DOGS! They love them and this chili goes so perfectly on those dogs! Perfect for lunch and dinner!
- Can you freeze this chili? Yes you can! I eat chili and soups all year long so after I make a big batch and let it cool, I put the chili in a gallon size ziplock bag. I flatten it out and place it in the freezer. It should keep for about 6 months in the freezer. When I’m ready to warm it up, I take the bag out of the freezer, let it thaw and warm it up on the stovetop.
Convenient And Easy Pairings
- Have you ever served rice or noodles on 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!
- Every Halloween before we go out trick-or-treating, I always make a big pot of chili or stew with a side of Jalapeno Cornbread Muffins. Some of my favorite chili recipes I make are Misty’s Chili or my Southwest Stew recipe. But this year, I’m made this Slow-Cooker Southwestern Style Chili recipe!
- Cornbread is always a favorite with chili like I mentioned above, but my Quick Peppery Cheese Bread pairs so well with this Southwestern chili recipe!
- This Firehouse Salad is also a favorite to pair with this chili recipe!
- Looking for some gluten free crackers? I love Glutino Gluten Free Crackers!
I just know you are going to love this Slow-Cooker Southwestern Style Chili and these easy step-by-step instructions! If you’ve tried this chili or any other recipe on the blog, then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you! You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!
Slow-Cooker Southwestern Style Chili
- 1 White Onion, chopped
- 1 Green Pepper, chopped
- 1 Garlic Clove, minced
- 1 lb 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 Chilies 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 chilies into the Crock-Pot. (There is no need to ground the beef before putting it into the Crock-Pot, but you can if you want)
- Cook on low for 8-10 hours.
- Serve with your favorite toppings with crackers, cornbread, rice and or noodles.
- Store leftovers in the refrigerator.
- To freeze this chili, after it cools place the chili in a gallon size ziplock bag. I flatten it out and place it in the freezer. It should keep for about 6 months in the freezer. When I'm ready to warm it up, I take the bag out of the freezer, let it thaw and warm it up on the stovetop.
Update Notes: This post was originally published in October of 2016, but was re-published with updated step-by-step instructions, pictures and tips in November of 2018.
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