High Protein One Pot Southwest Beef and Corn Chili is the ultimate comfort food for busy weeknights. This hearty chili combines 96% lean ground beef, black beans, corn, and tomatoes with green chiles in a rich, spiced broth.
The Southwest flavors come from chili powder, cumin, smoked paprika, and oregano, while fresh lime juice and cilantro add brightness at the end.
This recipe is ready in just 45 minutes from start to finish. It’s a complete meal in one pot, which means minimal cleanup. The protein content is impressive, with each serving packing 30 grams of protein. This makes it satisfying and filling without being heavy.
The chili works well for meal prep. You can make a batch on Sunday and have lunches or dinners ready for the week. It’s also freezer friendly, so you can double the recipe and stash some away for later.
A large Dutch oven is helpful for making this chili since everything cooks together in one pot.
The spice level is medium, but you can easily adjust it to your preference. If you prefer milder chili, use less chili powder or choose regular diced tomatoes instead of the version with green chiles.
To make this chili, you will need ground beef, onion, garlic, black beans, corn, diced tomatoes with green chiles, tomato sauce, beef broth, and a handful of spices.
Top it with shredded cheese, fresh cilantro, and serve with lime wedges and tortilla chips for a complete meal.
Why You’ll Love This One Pot Southwest Beef and Corn Chili
One Pot Meal
Everything cooks in a single Dutch oven. This means less cleanup and fewer dishes to wash.
High in Protein
Each serving has 30 grams of protein. This makes it a filling and satisfying meal.
Bold Southwest Flavor
The combination of chili powder, cumin, smoked paprika, and oregano creates a rich, warm flavor. The lime juice and cilantro add freshness.
Customizable Heat Level
Adjust the spice to match your preference. Use less chili powder or mild tomatoes for a gentler version.
Meal Prep Friendly
This recipe makes 6 servings and stores well in the fridge or freezer. You can make it ahead for the week.
Ingredient Substitutions
Ground Beef
Use ground turkey or ground chicken instead of ground beef. You can also use plant-based ground meat.
Black Beans
Swap in pinto beans or kidney beans if you don’t have black beans.
Frozen Corn
Use canned corn if you don’t have frozen. Drain it before adding.
Diced Tomatoes with Green Chiles
Use regular diced tomatoes and add a can of diced green chiles separately. You can also use a can of Ro-Tel.
Beef Broth
Chicken broth or vegetable broth works well instead of beef broth.
Fresh Lime Juice
Bottled lime juice can replace fresh if needed.
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One Pot Southwest Beef and Corn Chili
Ingredients
- 1¼ pound 96% lean ground beef
- 1 tablespoon olive oil (if browning)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- kosher salt to taste
- ground black pepper to taste
- 1 can (15 ounce) tomato sauce
- 1 can (14½ ounces) diced tomatoes with green chiles
- 2 cups low-sodium beef broth
- 1 can (15 ounce) black beans drained and rinsed
- 1½ cups frozen or canned corn kernels drained if canned
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- ¼ cup fresh cilantro chopped plus extra for garnish
Instructions
- Heat a large Dutch oven over medium-high heat.
- Add the ground beef to the Dutch oven and break it apart with a wooden spoon.
- Cook the beef until it turns brown and is no longer pink, about 6 to 8 minutes.
- If the pan looks dry, add the olive oil. If there is extra fat, spoon most of it out.
- Add the chopped onion to the pan and cook until it becomes soft, about 3 to 4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pan.
- Stir everything together for 30 seconds to coat the meat and onions with the spices.
- Pour in the diced tomatoes with green chiles, tomato sauce, and beef broth.
- Stir well, then add the black beans and corn.
- Turn the heat up until the mixture starts to boil gently.
- Lower the heat and let it simmer without a lid for 15 to 20 minutes, stirring now and then, until it thickens.
- Stir in the lime juice and cilantro.
- Taste the chili and add more salt if needed.
- Scoop the chili into bowls and top with shredded cheese and cilantro.
- Serve with lime wedges and tortilla chips on the side.
Notes
Tips and Tricks
Adjust the Spice Level – For milder chili, reduce the chili powder to 1 tablespoon and use regular diced tomatoes instead of the version with green chiles. For more heat, add a diced jalapeño with the onion or sprinkle in cayenne pepper. Drain Excess Fat – If your ground beef releases a lot of fat during browning, spoon most of it out before adding the onion. This keeps the chili from becoming greasy. Don’t Skip the Spices – Toasting the spices with the meat and onions for 30 seconds brings out their flavor. This step makes a big difference. Simmer Uncovered – Leaving the lid off while the chili simmers helps it thicken. If it gets too thick, add a splash of broth. Fresh Lime Juice – Add the lime juice at the end to keep the flavor bright. Cooking it too long can make it taste dull. Let It Rest – Chili tastes even better the next day. The flavors blend together as it sits.Storing and Reheating
Refrigerate – Store leftover chili in an airtight container in the fridge for up to 4 days. Freeze – Place cooled chili in freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water or broth. Warm over low heat, stirring until heated through. Reheat in Microwave – Transfer chili to a microwave-safe bowl. Cover and heat on high for 1 to 2 minutes, stirring halfway through.Nutrition
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