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Thoroughly rinse the beans under cold water then put them a 6-quart slow cooker.
Add the water, onion, bell pepper, garlic, paprika, cumin, oregano, cayenne, 1 tsp salt, and ¼ tsp black pepper to the slow cooker and stir until well combined.
Place the lid on the slow cooker and cook on LOW heat for 8 hours.
Take the lid off the slow cooker. Sprinkle the cornmeal on top then stir in the corn an d½ tsp salt and continue to cook without the lid, stirring occasionally, until the chili thickens, about 30 minutes.
Taste the chili and season with additional salt & pepper if necessary.
Ladle chili into bowls and use any optional toppings to top the chili.