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Welcome to a culinary journey that combines the rich, comforting flavors of chili with the sweetness of corn in a convenient, slow-cooked dish. The Sweet & Spicy Slow Cooker Chili Corn Bake is not only a treat for the taste buds, but it also serves as a versatile meal option that can be enjoyed as a hearty main course or a flavorful side dish. This recipe captures the essence of home-cooked comfort food, perfect for family gatherings, busy weeknights, or meal prepping for the week ahead.

Slow Cooker Chili Sweet Corn Bake

Discover the ultimate comfort food with this Sweet & Spicy Slow Cooker Chili Corn Bake! This heartwarming dish blends sweet corn and spicy beans into a deliciously creamy bake that’s perfect for busy weeknights, family gatherings, or meal prep. Enjoy the rich flavors developed through slow cooking while catering to various dietary preferences. With easy preparation and minimal cleanup, this dish is sure to become a favorite in your home. Enjoy it as a satisfying main course or a flavorful side!
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Ingredients
  

2 cups sweet corn (frozen or canned, drained)

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 cup bell peppers (red and yellow), diced

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup cornmeal

2 cups vegetable broth

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Prepare Your Slow Cooker: Begin by greasing the insert of your slow cooker with a little olive oil or cooking spray to prevent sticking.

    Mix the Base: In a large mixing bowl, combine the sweet corn, kidney beans, black beans, diced tomatoes (including juice), bell peppers, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine all the flavors.

      Layer the Mixture: Pour the bean and corn mixture into the bottom of the slow cooker, spreading it evenly.

        Prepare the Cornmeal Layer: In the same bowl (no need to clean it), mix the cornmeal and vegetable broth until smooth. Pour this mixture over the bean and corn base in the slow cooker, spreading it gently to cover all the beans and corn.

          Cook on Low: Cover the slow cooker and set it to low heat. Let it cook for 4-6 hours, or until the cornmeal is cooked through and has a firm yet fluffy texture.

            Add Cheese: In the last 30 minutes of cooking, sprinkle the shredded cheese evenly over the top of the chili corn bake. Cover again and let it melt.

              Serve and Garnish: Once done, carefully scoop portions of the chili sweet corn bake into bowls. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

                Enjoy Warm: This dish is best served warm and can be enjoyed as a hearty main course or as a side dish alongside your favorite grilled meats.

                  Prep Time: 20 minutes | Total Time: 6 hours | Servings: 6-8