slow cooker bean chili recipe

Written BySheba G Updated On
slow cooker bean chili recipe
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The Best slow cooker bean chili recipe

I’ve always been a fan of hearty, comforting meals that warm the soul. One of my go-to recipes for a chilly fall or winter evening is my slow cooker bean chili recipe. This dish has been a staple in our household for years, and it’s easy to see why – it’s a perfect combination of flavors and textures that will leave you feeling satisfied and cozy.

The slow cooker is a game-changer when it comes to cooking this recipe, as it allows the flavors to meld together and the beans to tenderize without any fuss or oversight. I like to start with a base of ground beef, which I brown in a skillet before adding it to the slow cooker with some onions, garlic, and a can of diced tomatoes. From there, I add in a variety of beans – kidney, black, and pinto – along with some tomato paste, chili powder, and cumin.

Letting it all simmer for hours on low is the key to bringing out the full depth of flavor in this recipe. And the best part? It’s incredibly easy to customize to your taste preferences.

Want more heat? Add in some diced jalapenos or serrano peppers. Prefer a vegetarian option?

Simply omit the ground beef and add more beans or veggies to your liking. The possibilities are endless with this recipe, making it perfect for meal prep or large gatherings.

Slow Cooker Bean Chili

Slow Cooker Bean Chili

4.8 from 572 votes

A hearty and comforting bean chili made easy in the slow cooker. Perfect for a cozy dinner or meal prep.

Prep Time15 mins
Cook Time8 hrs
Resting Time0 mins
Total Time8 hrs 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

2 tbsp olive oil
1 large onion, diced
1 large bell pepper, diced
4 cloves garlic, minced
1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup beef broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional, for added heat)

👨‍🍳Directions

1Heat olive oil in a large sauté pan over medium heat.
2Add the diced onion, bell pepper, and minced garlic.
3Cook until the vegetables are softened and the onions are translucent, about 5 minutes.
4Transfer the cooked vegetables to the slow cooker.
5In the same pan, add the ground beef.
6Cook over medium heat until browned, about 5-7 minutes, breaking it up with a spoon as it cooks.
7Drain any excess fat and add the beef to the slow cooker with the vegetables.
8Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker.
9Stir to combine.
10Sprinkle the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using) over the top.
11Stir again to ensure all the ingredients are well incorporated.
12Cover the slow cooker and cook on low for 8 hours.
13This will allow the flavors to meld and the beans to become tender.
14Check the chili periodically and add more broth or water if it becomes too thick.

🔧Equipment

Slow cooker
Sauté pan
Spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: For a vegetarian version, omit the ground beef and add an extra can of beans. Top with shredded cheese, chopped onions, or sour cream before serving.

This slow cooker bean chili recipe is one of my go-to options for any occasion – whether we’re hosting friends over for dinner or just need something comforting after a long day.

One of my favorite things about this recipe is its versatility; you can easily customize it to suit your taste preferences by adjusting the level of heat or adding more vegetables.

Another great thing about this recipe is how well it reheats; simply thaw overnight in the fridge and reheat in the morning before serving over rice or with some crusty bread on the side.

❓ Frequently Asked Questions About Slow Cooker Bean Chili

Q: Can I use canned beans instead of dried beans?

Yes, you can use canned beans if you prefer – just be aware that they may contain added salt or preservatives that can affect the overall flavor of your chili. If you do choose to use canned beans, I recommend rinsing them thoroughly before adding them to your slow cooker.

Q: How long does this recipe take to cook?

This recipe is perfect for busy households because it’s incredibly easy to prepare and can simmer all day while you’re out running errands or attending work.

Q: Can I make this recipe in advance?

Yes, this recipe is perfect for meal prep because it freezes beautifully and can be reheated later.

Q: What if I don’t have a slow cooker?

You can still make this recipe on the stovetop – just brown the ground beef and cook the onions in a large pot before adding in all the remaining ingredients and letting it simmer for about an hour.

Q: Can I customize this recipe to suit my dietary needs?

Absolutely – simply omit any ingredients that don’t agree with you or substitute them with alternatives that do work better for you.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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