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5-Minute Prep Slow Cooker Black Bean and Corn Chili

Dump-and-Go Slow Cooker Black Bean and Corn Chili

A hearty, smoky, and slightly sweet vegetarian chili made with black beans, corn, and tomatoes, cooked low and slow in a slow cooker for a rich, comforting flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion finely diced (about 200g)
  • 3 garlic cloves minced
  • 1 red bell pepper diced (about 150g)
  • 2 tins 400g each black beans, drained and rinsed
  • 1 tin 400g sweetcorn kernels, drained (or 300g frozen sweetcorn)
  • 1 tin 400g chopped tomatoes
  • 1 tin 400g tomato passata (or crushed tomatoes)
  • 2 tablespoons tomato purée
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 250 ml vegetable stock or chicken stock if not strictly vegetarian

Method
 

  1. Prepare your aromatics: Heat the olive oil in a small frying pan over a medium heat (use this optional step for deeper flavour, or skip it entirely for a true dump-and-go method). Add the diced onion and cook for 4-5 minutes until it turns translucent and smells sweetly fragrant, with a soft, glossy appearance. Add the minced garlic and diced red pepper, stirring for another 2 minutes until the pepper brightens and the garlic releases its pungent, nutty aroma.
  2. Layer the base ingredients: In your slow cooker insert, combine the drained black beans, drained sweetcorn, chopped tomatoes, and tomato passata. Stir them gently with a wooden spoon – you will see a rich, ruby-red sauce forming with flecks of yellow corn and dark black beans.
  3. Add the aromatics and spices: Spoon the cooked onion, garlic, and pepper mixture into the slow cooker. Add the tomato purée, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Give everything a thorough stir – the aroma at this point should be warm, earthy, and slightly smoky.
  4. Pour in the stock: Pour the vegetable stock over the mixture and stir once more. The liquid level should just cover the solids, creating a thick, chunky consistency. If it looks too dry, add another 50-100ml of stock.
  5. Cook low and slow: Place the lid securely on the slow cooker. Cook on low for 7-8 hours or on high for 4 hours. During cooking, you will notice the sauce darkening to a deeper burgundy colour, and the beans will soften and absorb the spices. The kitchen will gradually fill with a comforting, savoury scent.
  6. Check consistency: After the cooking time, remove the lid and stir. The chilli should be thick and hearty, with the sauce clinging to the beans and corn. If it seems too liquid, leave the lid off for 15-20 minutes on high to allow excess moisture to evaporate – you will see the sauce reduce and thicken.
  7. Rest and serve: Turn off the slow cooker and let the chilli rest for 5-10 minutes. This resting time allows the flavours to meld and the texture to settle. The final chilli should be steaming hot, deeply coloured, and rich with a slight smoky finish.

Notes

For a true dump-and-go method, skip sautéing the aromatics and add them raw; the chili will still be delicious. Adjust the stock depending on desired thickness. Resting before serving deepens the flavor.