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Corny Chili

9 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 3 hours

Makes

6 servings

Updated: Sep. 23, 2023
This is so delicious and simple that I had to share it. I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili with corn. —Marlene Olson, Hoople, North Dakota
Corny Chili
Corny Chili Recipe photo by Taste of Home
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Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 3/4 cup picante sauce
  • 1 tablespoon chili powder
  • 1/4 to 1/2 teaspoon garlic powder
  • Optional: Corn chips, sour cream and shredded cheddar cheese

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain.
  2. Transfer to a 3-qt. slow cooker. Stir in beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with corn chips, sour cream and cheese.
Chili with Corn Tips

How else can you cook chili with corn?

You can also cook chili with corn on the stovetop, either in a Dutch oven like in this classic chili recipe, or in a saucepan like in this chili recipe. Just be aware that changing the method will also change the overall cook time.

What sides can you serve with chili with corn?

There's no limit to the kinds of sides you could serve alongside chili with corn, but some classics are buttery slices of cornbread, fried pickles (or air-fryer pickles), bread rolls or taco-seasoned oyster crackers. Check out other slow-cooker chili recipes for more ideas.

How long will leftover chili with corn last?

Leftover chili with corn will last up to 4 days in the fridge, but 4 to 6 months when stored in the freezer. Just put your chili with corn in freezer-safe containers, and when you're ready to eat it, left it thaw overnight in the fridge before simmering in a saucepan to heat through. Check out our ultimate guide to how to make chili from scratch for more tips about storage and more.

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1 cup: 274 calories, 9g fat (3g saturated fat), 47mg cholesterol, 790mg sodium, 27g carbohydrate (10g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 starch.