Slow Cooker Chorizo and Corn Chili Recipe

Chorizo sausage and corn chili is a bold, spicy slow cooker recipe that comes together with about 15 minutes of hands-on prep. It’s warm, comforting, and ideal for cool fall and winter evenings.

On a rainy, brisk day, few things say fall like a steaming bowl of chili. This recipe is inspired by comforting family-style chili memories and a savory restaurant side of corn with chorizo and peppers. Because shishito peppers aren’t always easy to find, jalapeños are used here for accessible heat and flavor, but you can adjust the pepper choice to suit your spice tolerance.

This slow cooker chorizo corn chili blends the smoky, savory punch of chorizo with sweet corn and warming spices like cumin, paprika and chili powder. It’s low-effort: a short sauté up front, then the slow cooker does the rest. The recipe serves a crowd and freezes well, making it great for meal prep or busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 cup onion, diced
• 2 jalapeños, seeded & diced (or substitute poblano or serrano to change heat)
• 2 cloves garlic, minced
• 2 lbs chorizo (pork chorizo for classic flavor; soy chorizo works for a vegetarian option)
• 2 cans (15 oz) tomato sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups corn kernels (fresh or frozen)
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp black pepper
• 1 tsp kosher salt

Optional toppings

• ½ cup sour cream
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• 1 cup shredded cheddar cheese
• 1 cup tortilla strips or crushed tortilla chips

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and jalapeños; cook for 3–4 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chorizo and cook 6–8 minutes, breaking it up with a spoon until browned and cooked through.
5. Drain excess grease from the chorizo with a mesh strainer or carefully pour off fat.
6. Transfer the cooked chorizo, onions and peppers to a large slow cooker. Add the tomato sauce, diced tomatoes with green chilies, corn kernels and all the spices (chili powder, cumin, paprika, cayenne, black pepper and salt).
7. Stir everything to combine.
8. Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The flavors will deepen the longer it cooks; if you prefer a thicker chili, remove the lid for the last 30 minutes to reduce liquid slightly.
9. Serve hot with your choice of optional toppings such as shredded cheddar, sour cream, diced avocado, cilantro and tortilla strips for crunch.

This chili pairs beautifully with warm cornbread—especially cheddar jalapeño cornbread if you like an extra kick and cheesy richness. Leftovers taste even better the next day after the flavors meld.

Tips, storage & variations

• Adjusting heat: Reduce or omit cayenne and use milder peppers to lower the spice. For more heat, keep the seeds or add a pinch of chipotle powder.
• Vegetarian option: Swap pork chorizo for soy chorizo or a plant-based chorizo alternative and cook the same way.
• Corn choice: Fresh corn adds brightness in season; frozen corn is convenient and works well year-round.
• Make-ahead & storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
• Serving ideas: Offer warm cornbread, rice, or crusty bread alongside the chili. Garnishes like sour cream and avocado help balance the spice and add creaminess.

Yield & timing

This recipe makes about 8 servings. Prep time is approximately 15 minutes; slow cooker time is 3–8 hours depending on the heat setting you choose.

Nutrition facts (per serving)

Final notes

This slow cooker chorizo corn chili is a flexible, flavorful base for toppings and sides. Whether you serve it for a family dinner, a casual gathering, or as meal-prep for the week, it brings a satisfying combination of spice, sweetness and heartiness that fits perfectly into cooler-season menus.