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I’m convinced that there’s nothing like the extra hit of flavor that sweet corn brings to this quick and hearty Chili with Corn. Taking advantage of some incredibly flavorful building blocks, this recipe doesn’t have to simmer for hours to taste great!
This chili delivers big taste, but only requires about 35 minutes from start to finish. And, a lot of that is hands-off simmering. I know that putting corn in chili is divisive among chili lovers, but I’m unapologetically a fan. It makes for such a fabulous ingredient in this traditional chili, as well as in this tasty white chicken chili.
Chili with Corn
There is nothing quite like a homemade meal when life comes at you fast. And, this is an ideal dinner to make when my schedule starts to overwhelm. I can get things started with just ten minutes of effort. Then, it’s just a matter of simmering. That’s why I keep this recipe in my back pocket.
This is chili for the corn lovers among us. It leans in all the way, instead of holding back. I just love the fresh, crisp textures and natural sweetness that comes from this vegetable. It’s the perfect foil to keep a rich and hearty chili from becoming too heavy.
Ingredients and Substitutions
The Meat – I choose 80/20 ground beef for this recipe because the fat gives it so much flavor. You can substitute a leaner beef if you prefer.
The Beans – Canned ranch-style beans are the flavor shortcut that gives this speedy chili deep, slow-cooked chili flavor. And, I also add black beans for substance, texture and color.
Corn – Fresh corn is the bees-knees when it is in season, and I highly recommend using it if you can. If not, you can substitute canned corn in a pinch. Frozen corn comes in as the third option.
Tomatoes – I add tomato sauce and diced tomatoes to add tomato flavor and texture to the pot.
Onion – You only need one, but boy does it contribute a big-time body and aroma to the finished chili.
The Spice – I use a homemade taco blend to season this chili.
Chiles – Maybe it’s just growing up in New Mexico, but I love green chile. I include a can of roasted diced green chiles here to add a little heat.
Notes on Equipment
- Large pot or Dutch oven
- Wooden spoon or sturdy spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener – This is the best can opener I’ve ever used. It opens everything smoothly, turns easily, and takes just a few rotations for each can.
- Colander (for draining the black beans)
How to Make Chili with Corn
Heating Things Up: Start with a pot over medium high heat. I use my big dutch oven.
Browning the Beef: Add the ground beef to the pot, and begin to cook and crumble it.
Dicing the Onion: While that is cooking, I clean, peel, and dice the onion. As soon as the onion is ready, chuck it in with the meat. Then, sprinkle with the taco seasoning.
Cooking: The whole cooking process usually takes about 8-10 minutes to brown the beef and wake up the onion so that it’s aromatic and translucent.
Shucking the Corn: If you’re buying whole ears of corn, you’ll need to peel them and remove the silks. Then, I just trim away any parts that seem dry or spotty before using a chef’s knife to remove the kernels.
Building the Chili: I add in the corn along with any juices I managed to scrape from the cob, the ranch-style beans, diced tomatoes, green chiles, and tomato paste. Then, I drain and rinse the black beans, and add them, too.
Simmering: Flip the heat to high! Let the chili come to a boil, then reduce heat to low. I let it simmer gently for about 15 minutes.
Serving: You can serve a bowl of this as it is. But, if I want to make it extra-special, I add some toppings. Any combination of shredded cheese, sour cream, sliced green onions or cilantro will do. But, always include a handful of chili cheese Fritos.
Expert Tip
When I’m on my a-game, I make time to freeze fresh corn when it’s in season, specifically for this recipe. But, if you’ve run out or don’t have any fresh corn available, don’t worry. This recipe for chili with corn still works, whether the corn is fresh, canned, or even frozen. Be aware that this recipe calls for a significant amount of corn. Those tender kernels (and the juices you get from slicing the cobs) lend an awesome sweetness to this chili.
Taco ‘Bout the Seasoning: It’s not a mistake. I actually love using taco seasoning in chili instead of plain old chili powder. With the variety of seasonings it contains, it has more depth of flavor and more character than straight up chili powder.
Manage the Heat: Roasted diced green chile peppers are a great way to add a customizable heat to your chili. They are available in a range of spice levels from mild to hot, which makes it easier for those who have a sensitivity to heat.
Juice the Corn: Once you’ve sliced the kernels from the cob, there’s another step to take! We don’t want to leave all the sweet corn juice trapped in the remains of the cob. Stand the cob on its end and use the backside of a chef’s knife or large spoon to scrape the juice and any little bits that are still stuck. This is liquid gold, flavor-wise!
Serving Suggestions
When I’m serving corn chili, I always want something warm and crusty on the side to soak up every last bit of that rich flavor. A batch of my cheese biscuits with vegetables does just the trick. Or, sometimes I dial up the comfort food vibes with this cheesy broccoli cornbread.
If I want to serve up something a little extra, then corn waffles make for a fun twist. The crisp edges and soft centers are incredible topped with a ladle of this chili and a sprinkle of cheese.
Make Ahead & Storage
Make Ahead: This is an excellent recipe to make ahead of time. In fact, the flavors meld, marry, and improve if made up to 2 days in advance.
How to Store: Transfer the chili to a container and let it cool at room temperature for about 20 minutes before adding a tight fitting lid and refrigerating for up to 4 days. You can also freeze in individual or meal-sized portions for up to 6 months.
How to Reheat: Reheat individual servings in a microwave safe bowl for about 2 to 3 minutes, stirring midway through the cooking time. You can also reheat individual or larger portions in a saucepan on the stovetop over medium heat, stirring frequently to prevent scorching.
More Soup & Chili Recipes
- Slow Cooker Bell Pepper Chili
- Split Pea Soup
- Creamy Corn Chowder with Chicken
- Hamburger Cabbage Soup
I’m so glad you asked! My favorite trick for this task is to nestle the narrower end of the each corn cob into the center hole of a Bundt pan to help stabilize it while using a sharp knife to cut down the rows of kernels. The beauty of this method is that the corn and the juices both collect neatly in the pan.
If you’re in a hurry, simply lay the corn cob on its side on a cutting board. Gently drag a sharp knife along it to cut away a couple of rows of kernels and that will give you a stable surface to lay the cob on. When it’s laying flat, it’s easier to slice. Then, just keep rotating the cob onto the next flat surface, and cutting away slabs of kernels.
You sure can! After you brown the meat, simply assemble the chili ingredients in a slow cooker, put the lid in place, and simmer on LOW for about 6 to 8 hours or on HIGH for 3 to 4 hours, or until bubbly and fragrant.
Two options. You can simply omit the beef. Or, you can replace it in equal quantities with a plant-based alternative to make this chili with corn recipe.
Absolutely! Just substitute for an equal quantity of ground turkey or pork and brown it as directed.
Chili with Corn
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 small yellow onion diced into ¼-inch pieces (about 1 cup's worth)
- 3 cups fresh corn kernels about 4 ears worth or (2) 14 ounce cans of corn
- 14 ounces canned ranch-style pinto beans or chili beans do not drain
- 14 ounces canned black beans drained and rinsed
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 4 ounces canned roasted diced green chile
Optional Toppings
- shredded cheese
- sour cream
- sliced green onions
- chopped fresh cilantro
Instructions
- In a dutch oven over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks.
- When the meat has almost cooked through, add the onion and continue cooking until softened.
- Add the corn (along with any juices from the cobs), ranch beans, black beans, tomato sauce, diced tomatoes, and green chile. Stir to combine.
- Bring to a boil and then reduce to a simmer for 15 minutes. Serve with the toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
my goodness this just came in and I am making it tomorrow. it looks so good. thank you.
I’m thrilled it appeals to you! You’ll have to let me know what you think after you make it, Karen.