Is there anything better than a bowl of warm chili on a cold overcast fall afternoon? This Southwestern Chili with corn and black beans is the ultimate comfort food. It only takes a few minutes to prep which is great for busy afternoons. It’s also a one pot meal, making cleanup a breeze.
The key to this recipe is McCormick’s Southwest Seasoning (this is not a sponsored post, I just love this seasoning!). It gives this chili a smoky heat that provides an unbelievable depth of flavor you won’t find in a traditional chili. You can fit in in the spice aisle at most grocery stores or you can buy it HERE from Amazon.
I usually double this recipe when we have friends over to watch football. You can also make this recipe in a slow cooker and serve it at your next Superbowl party! This chili also makes a great freezer meal. Just let it cool down to room temperature, put in Tupperware or a large ziplock bag and throw into the freezer for later.
Eat it alone or serve it alongside a loaded baked potato for an easy weeknight meal.
Southwestern Chili with Corn and Black Beans
Makes 4 – 6 servings
Prep time -10 minutes
Cook time – 50 minutes
2 tablespoons olive oil
1 large Onion
1.25 lbs group pork
4 garlic cloves
1 (15 oz) can black beans
1 (15 oz) can dark red beans
29 oz petite diced tomatoes
14.5 oz tomato sauce
4 tablespoon tomato paste
1 1/2 cup frozen corn
2 1/2 tablespoon chili powder
2 1/2 tablespoon McCormick southwest seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon pepper
- Heat a large dutch oven or stockpot over medium heat. Add olive oil and chopped onion.
- Sauté the onions until they become translucent then add garlic and ground pork.
- Once the ground pork is browned add the chili powder, southwestern seasoning, onion powder, garlic powder, salt, garlic salt, and pepper. Stir until the spices are evenly mixed into the pork and onions.
- Next add the petite diced tomatoes, tomato sauce, tomato paste. Drain and rinse the black and red beans then add to the pot.
- Stir until all ingredients are combined. reduce heat to low and simmer for 45 minutes
* I recommend using reduced sodium beans and tomatoes. This allows you to better control the amount of sodium in this recipe.
Remember if you plan on freezing it allow the chili to cool to room temperature first. Then put it in either Tupperware or a large ziplock bag and place in your freezer. It can be reheated either on the stove top or in the microwave.