I’ve been making this Southwest Chili recipe for my family for years and it’s a favorite in our household. The roasted corn and black beans add a heartiness to the chili, and that little kick from the jalapenos add just the right amount of spice.
I remember the first time I made this southwest chili recipe. I had decided to come up with my own recipe for a neighborhood chili cook-off contest. I combined all of my favorite ingredients and crossed my fingers. I remember tasting it before it got a chance to simmer, allowing all the flavors to meld together, and I almost pulled myself out of the contest. I hated it. I made my husband taste it when he came home hours later and he told me it was delicious. After it had time to sit and simmer, it was oooo so good!
Even still, I was nervous since we were new to the neighborhood and I didn’t want to embarrass myself. But, guess what?! This southwest chili recipe won first place! And I’ve been making it ever since! I actually posted this recipe once on my blog here. But, I decided it needed a little update and refresh.
SOUTHWEST CHILI INGREDIENTS
- 1.5 lbs ground beef or venison
- 1 yellow bell pepper (chopped)
- 1 orange bell pepper (chopped)
- 1 bundle green onions (chopped)
- 1 medium red onion (chopped)
- ½ bundle fresh cilantro (minced)
- 3 tbsp garlic (minced)
- 3 fresh jalapenos (gutted/minced)
- 1 can sweet corn (drained)
- 1 can black beans (drained/rinsed)
- 2 – 14 oz cans chili beans
- 1 – 14 oz can beef broth
- 1 – 29 oz can tomato sauce
- 1 – 29 oz can diced tomatoes
- 1/2 cup orange juice
- 2 tbsp olive oil (for roasting the corn)
- 5 tbsp Penzey’s Chili 3000 seasoning (or other chili seasoning you have on hand)
- salt & pepper
GARNISH OPTIONS
- sour cream
- chopped green onions
- sprigs of cilantro
- shredded Mexican cheese
- sliced avocados
- blue corn chips
COOKING INSTRUCTIONS
- Brown ground beef or venison in large pan and drain.
- Simultaneously, heat a large chili pot on medium to high heat. I like to use my Dutch oven. Add olive oil and roast drained canned sweet corn for a few minutes. Let the corn sit a bit so that it browns just a tad on either side.
- Add black beans (drained and rinsed), chili beans, tomato sauce, diced tomatoes, orange juice and chili seasoning to chili pot with corn and let simmer on low to medium heat.
- Add the following ingredients to the pan with the drained beef. Add chopped peppers, green onions (save some for garnish), red onion, cilantro (save some for garnish), garlic and jalapenos.
- Add salt and pepper to the same pan and let cook on medium heat for about 10 minutes.
- Pour in beef broth, cover and let cook on low to medium heat for another 10 minutes or until veggies are cooked through. Then add entire pan to chili pot.
- Let everything simmer together for 1 hour on low heat. Sometimes I leave it simmer for a few hours, which is why I use my Dutch oven, giving it less chance of it burning.
- Offer a variety of garnishes and let everyone choose their favorites. I love serving this southwest chili with sour cream, chopped green onions, sprigs of cilantro, shredded Mexican cheese, sliced avocados, and blue corn chips. Enjoy!
NOTES:
- Sometimes I add more tomato sauce if I want to make a bigger batch. I’ll freeze half and enjoy it later!
- If I don’t have orange juice, I’ll use a tablespoon of lime juice and spoonful of brown sugar, giving it the sweetness and citrus flavor that the orange juice produces.
Looking for another recipe with corn and black beans? Try this Mexican Corn and Bean Salsa Recipe.
PRINTABLE RECIPE CARD
Southwest Chili Recipe with Roasted Corn and Black Beans
Ingredients
- 1.5 lbs ground beef or venison
- 1 yellow bell pepper (chopped)
- 1 orange bell pepper (chopped)
- 1 bundle green onions (chopped)
- 1 medium red onion (chopped)
- ½ bundle fresh cilantro (minced)
- 3 tbsp garlic (minced)
- 3 fresh jalapenos (gutted/minced)
- 1 can sweet corn (drained)
- 1 can black beans (drained/rinsed)
- 2 14 oz cans chili beans
- 1 14 oz can beef broth
- 1 29 oz can tomato sauce
- 1 29 oz can diced tomatoes
- 1/2 cup orange juice
- 2 tbsp olive oil (for roasting the corn)
- 5 tbsp Penzey's Chili 3000 seasoning (or other chili seasoning you have)
- salt & pepper
- GARNISH OPTIONS
- sour cream
- chopped green onions
- sprigs of cilantro
- shredded Mexican cheese
- sliced avocados
- blue corn chips
Instructions
Brown ground beef or venison in large pan and drain.
Simultaneously, heat a large chili pot on medium to high heat. I like to use my Dutch oven. Add olive oil and roast drained canned sweet corn for a few minutes. Let the corn sit a bit so that it browns just a tad on either side.
Add black beans (drained and rinsed), chili beans, tomato sauce, diced tomatoes, orange juice and chili seasoning to chili pot with corn and let simmer on low to medium heat.
Add the following ingredients to the pan with the drained beef. Add chopped peppers, green onions (save some for garnish), red onion, cilantro (save some for garnish), garlic and jalapenos.
Add salt and pepper to the same pan and let cook on medium heat for about 10 minutes.
Pour in beef broth, cover and let cook on low to medium heat for another 10 minutes or until veggies are cooked through. Then add entire pan to chili pot.
Let everything simmer together for 1 hour on low heat. Sometimes I leave it simmer for a few hours, which is why I use my Dutch oven, giving it less chance of it burning.
Offer a variety of garnishes and let everyone choose their favorites. I love serving this southwest chili with sour cream, chopped green onions, sprigs of cilantro, shredded Mexican cheese, sliced avocados, and blue corn chips. Enjoy!
Notes
Sometimes I add more tomato sauce if I want to make a bigger batch. I’ll freeze some and enjoy it later!
If I don’t have orange juice, I’ll use a tablespoon of lime juice and spoonful of brown sugar, giving it the sweetness and citrus that the orange juice produces.
Pin It!
