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As the temperatures drop and the days get shorter, the craving for comfort food becomes undeniable. There’s something inherently soothing about a warm, hearty meal that not only nourishes the body but also warms the soul. Comfort foods have a unique way of evoking nostalgia, often reminding us of family gatherings, cozy evenings, and the simple pleasures of home-cooked meals. One dish that perfectly encapsulates this essence is the Sweet & Spicy Slow Cooker Chili Corn Bake.

Slow Cooker Chili Sweet Corn Bake

Warm up your chilly nights with the Sweet & Spicy Slow Cooker Chili Corn Bake, a comforting dish perfect for family gatherings or cozy nights in. With a delightful mix of corn, beans, and spices, this easy-to-make recipe serves up hearty flavors and essential nutrients, all while being simple to prepare in a slow cooker. Customize it to suit your taste, and enjoy a bowl of warmth that comforts both body and soul. This delicious bake will surely become a favorite at your dinner table!

Ingredients
  

2 cups corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cornmeal

1 cup vegetable broth

1 cup shredded cheddar cheese (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Slow Cooker: Lightly grease the slow cooker with cooking spray or olive oil to prevent sticking.

    Combine Ingredients: In a large bowl, mix together the corn kernels, black beans, kidney beans, diced tomatoes (with juices), onion, garlic, and bell pepper. Stir in the chili powder, cumin, paprika, salt, and pepper until well combined.

      Layer in Slow Cooker: Pour the bean and vegetable mixture into the slow cooker. Spread it evenly across the bottom.

        Prepare Cornmeal Mix: In a separate bowl, whisk together the cornmeal and vegetable broth until smooth. Pour this mixture over the bean and vegetable layer in the slow cooker. Do not stir; allow the cornmeal to sit on top.

          Cook: Cover the slow cooker and set it on low for 4-6 hours or on high for 2-3 hours. The bake is done when the cornmeal has cooked through and is firm in the center.

            Add Cheese: If using, sprinkle the shredded cheddar cheese over the top in the last 30 minutes of cooking. Cover and allow the cheese to melt.

              Serve: Once done, let it cool for about 10 minutes before serving. Serve warm, garnished with fresh cilantro if desired. Enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 6 hours | 6 servings