Begin by gathering all your ingredients for the Crockpot Queso Beef Chili. Chop the onions and bell peppers into small pieces for even cooking and easier incorporation into the chili. Rinse the canned black beans under cold water to enhance their flavor before mixing. Set aside all your prepared ingredients.

In a large skillet over medium heat, add a splash of olive oil and toss in the diced onions and bell peppers. Sauté them for about 5-7 minutes until they become soft and translucent. Once cooked, transfer the sautéed vegetables to the crockpot.

Using the same skillet, add the ground beef over medium-high heat. Cook it for about 6-8 minutes until it is fully browned. Once browned, drain any excess fat and add the beef to the crockpot with the sautéed vegetables.

In the crockpot, add the Velveeta cheese, canned diced tomatoes, black beans, and corn kernels. Sprinkle in the chili powder, salt, and pepper to taste. Stir everything together until well combined.

Cover your crockpot and set it to cook on low heat for 6-8 hours or high for 3-4 hours. Check occasionally for any adjustments in seasoning.

Once cooking time is done, give the chili a good stir before serving. Serve hot, and feel free to top with shredded cheese, sour cream, or fresh cilantro.