Slow Cooker Southwestern Chili
There’s nothing like a bowl of hot, hearty, and meaty chili. But chili can get tasting the same pretty quickly, and that’s where this big and bold slow cooker Southwestern Chili comes in! It’s packed with flavor from poblanos, chipotle powder, and black beans, and it’s such an easy fix in your Crock Pot!

Chili is the perfect meal for potlucks, meal prepping, or just dinner on a Tuesday night. And with this easy recipe, you can prep it and pop it into the slow cooker to cook all day so it’s ready when you get home. There’s nothing better than that!
I’ve also taken this chili tailgating, and everyone always wants the recipe because it’s just a wee bit different and oh-so-good!
Packed with ground beef, smoky spices, beans, and corn, this chili has a Southwestern twist that’s simply irresistible. It’s what’s for dinner tonight!

Ingredients
- Ground beef – Use 80/20 for best flavor.
- Onion – About 1/2 an onion.
- Poblano chili – Seeded and diced.
- Garlic – Chopped.
- Chili powder
- Cumin
- Chipotle powder
- 28-ounce Can crushed tomatoes
- Canned Rotel tomatoes – Undrained.
- Canned black beans – Drained.
- Corn niblets – Frozen or canned and drained.
- Water
- Salt
- Freshly ground black pepper

How To Make Southwestern Slow Cooker Chili
- Brown the ground beef in a skillet over medium-high heat until it’s fully cooked, breaking it into large crumbles as it cooks. Leave the meat nice and chunky. Drain any excess fat.
- Add the diced onion, poblano chili, and garlic to the skillet with the browned beef. Cook for about 2-3 minutes, until the onion starts to soften.
- Add the spices to the beef and cook for an additional minute to let the flavors bloom.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel tomatoes, black beans, corn, water, salt, and a few grinds of black pepper to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili has thickened and flavors have melded.
- Taste and adjust seasoning with additional salt or pepper as needed before serving.
Step-By-Step Process





Chef Jenn’s Tips
- Opt for 80/20 ground beef for the best flavor balance of lean meat and fat.
- Poblanos add a subtle smoky heat, but you can add diced jalapeños for extra spice.
- For a slightly thicker chili, leave the lid ajar during the last hour of cooking to let excess moisture evaporate.
- Like your chili super thick? Stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.
Recommended
Make It A Meal
Serve your Slow Cooker Southwestern Chili with a sprinkle of shredded cheese, a dollop of sour cream, and fresh chopped cilantro. A side of cornbread or warm tortilla chips rounds out the meal perfectly. This chili is also excellent served over rice or with a warm tortilla for scooping.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe containers or bags and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if it’s too thick.

Slow Cooker Southwestern Chili
Ingredients
- 1 ½ pound ground beef use 80/20 for best flavor
- 1 cup onion diced; about ½ an onion
- 1 poblano chili seeded and diced
- 3 cloves garlic chopped
- 2 tablespoons chili powder
- 1 tablespoon chipotle powder
- 28 ounce canned crushed tomatoes
- 1 can Rotel tomatoes undrained
- 15 ounce canned black beans
- 1 ½ cup corn niblets frozen or canned and drained
- ½ cup water
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Brown the ground beef in a skillet over medium-high heat until it’s fully cooked, breaking it into large crumbles as it cooks. Leave the meat nice and chunky. Drain any excess fat.
- Add the diced onion, poblano chili, and garlic to the skillet with the browned beef. Cook for about 2-3 minutes, until the onion starts to soften.
- Add the spices to the beef and cook for an additional minute to let the flavors bloom.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel tomatoes, black beans, corn, water, salt, and a few grinds of black pepper to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili has thickened and flavors have melded.
- Taste and adjust seasoning with additional salt or pepper as needed before serving.
Notes
Chef Jenn’s Tips
- Opt for 80/20 ground beef for the best flavor balance of lean meat and fat.
- Poblanos add a subtle smoky heat, but you can add diced jalapeños for extra spice.
- For a slightly thicker chili, leave the lid ajar during the last hour of cooking to let excess moisture evaporate.
- Like your chili super thick? Stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.