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Explore the comforting world of chili with this Smoky Slow Cooker Black Bean & Corn Chili recipe. Perfect for busy weeknights or cozy gatherings, this dish delivers robust flavors and a wholesome blend of ingredients. With a mix of black beans, sweet corn, and vibrant spices, this chili is not only delicious but also nutrient-rich, making it an ideal option for both vegetarians and meat lovers alike. Dive into this guide to learn how to craft a bowl of hearty goodness that warms the soul.

Slow Cooker Black Bean & Corn Chili

Warm up your evenings with this Smoky Slow Cooker Black Bean & Corn Chili, a perfect easy weeknight dinner thats both hearty and flavorful. Packed with nutritious black beans, sweet corn, and an array of aromatic spices, this comforting dish is ideal for busy nights or cozy gatherings. Simply layer your ingredients in the slow cooker and let the magic happen. Save this recipe for later and bring delicious warmth to your table tonight!
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Ingredients
  

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (28 oz) fire-roasted diced tomatoes with green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 jalapeño, seeded and minced (optional for extra heat)

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

½ tsp dried oregano

1 cup vegetable broth (or chicken broth)

Salt and pepper to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving)

Lime wedges (for serving)

Instructions
 

Sauté Vegetables (Optional): Heat the olive oil in a skillet over medium heat. Once shimmering, add the chopped onion and bell pepper. Sauté for about 4-5 minutes until they become tender. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant. This step intensifies the flavors of the chili, but you can skip it if you’re pressed for time.

    Prepare Slow Cooker: If you sautéed the vegetables, transfer them to the slow cooker. Then add the drained black beans, sweet corn, fire-roasted diced tomatoes (including their juices), and the vegetable broth. Sprinkle in the cumin, smoked paprika, chili powder, oregano, and season with salt and pepper. Stir everything thoroughly to ensure the ingredients are well combined.

      Slow Cook: Place the lid on the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will blend together beautifully.

        Taste and Adjust: About 30 minutes before you plan to serve, taste the chili to see if it needs more seasoning. Feel free to adjust with extra salt, pepper, or spices as needed. For a thicker consistency, leave the lid off for the final 30 minutes of cooking.

          Serve: Once the chili is fully cooked and rich in flavor, ladle it into serving bowls. Garnish with fresh cilantro and avocado slices, and add a squeeze of lime juice for brightness. This chili pairs wonderfully with crispy tortilla chips or cornbread for a satisfying meal.

            Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6-8 servings

              Presentation Tips: Consider serving the chili in vibrant, colorful bowls to enhance visual appeal. A sprinkle of additional cilantro on top can provide a fresh pop of color.