Easy Slow Cooker Beef and Bean Chili

Warm up with Easy Slow Cooker Beef and Bean Chili, a hearty, flavorful dish packed with tender beef, beans, and bold spices. Perfect for busy nights, this one-pot meal delivers comforting, Tex-Mex flavors with minimal effort.

Why You’ll Love This Recipe

Easy Slow Cooker Beef and Bean Chili is the ultimate comfort food, combining tender ground beef, hearty beans, and a rich, spicy tomato base that warms the soul. The slow cooker makes it effortless, allowing you to toss in ingredients and let the flavors meld into a robust, satisfying meal. Perfect for busy weeknights, game days, or cozy gatherings, this budget-friendly chili is customizable to suit your spice preference or dietary needs. Serve it with cornbread, chips, or toppings like cheese and sour cream for a family-friendly dish that’s as versatile as it is delicious.

Recipe Tips and Tricks

• Brown the Beef: Cook beef before adding to the slow cooker for deeper flavor and better texture.
• Drain Beans: Rinse canned beans to reduce sodium and improve flavor consistency.
• Adjust Spice: Taste and adjust chili powder or cayenne to control heat; add gradually.
• Thicken if Needed: If too thin, simmer uncovered for 30 minutes or add a cornstarch slurry.
• Sauté Aromatics: Cook onions and garlic briefly to enhance their savory depth.
• Stir Sparingly: Avoid over-stirring to maintain bean texture and prevent mushiness.

Yield: 8 Servings

Easy Slow Cooker Beef and Bean Chili

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Easy Slow Cooker Beef and Bean Chili, a hearty, spicy dish perfect for cozy, effortless dinners.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 1 lb lean ground beef
• 1 medium onion, diced
• 1 tsp ground cumin
• 2 cups low-sodium beef broth
• 2 tbsp chili powder
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• Optional garnish: shredded cheddar, sour cream, chopped cilantro

Instructions

1. Brown the Beef: In a skillet, cook ground beef over medium heat until browned, about 5-7 minutes; drain fat.
2. Prep the Veggies: Dice onion and mince garlic for a savory, aromatic base.
3. Sauté Aromatics: In the same skillet, sauté onion and garlic for 3-4 minutes until soft.
4. Grease the Crockpot: Lightly oil a 6-quart slow cooker to prevent sticking and ease cleanup.
5. Add Ingredients: Transfer beef, onions, garlic, beans, diced tomatoes, and tomato paste to the slow cooker.
6. Season the Chili: Sprinkle chili powder, cumin, salt, and pepper over the mixture; stir to combine.
7. Pour in Broth: Add beef broth, stirring gently to blend all ingredients evenly.
8. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until flavors meld.
9. Adjust Consistency: If too thin, cook uncovered on high for 20-30 minutes or add a cornstarch slurry.
10. Serve with Flair: Ladle into bowls, top with cheese, sour cream, or cilantro, and enjoy this hearty chili!

Notes

• Browning beef enhances flavor but can be skipped; raw beef cooks well in the slow cooker.
• For a smokier chili, use fire-roasted tomatoes or a pinch of smoked paprika.
• Leftovers deepen in flavor, making this ideal for next-day meals.
• Serve with cornbread, tortilla chips, or rice for a complete meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 266Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 55mgSodium 646mgCarbohydrates 21gFiber 7gSugar 2gProtein 25g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef: Lean ground beef (80/20) balances flavor and fat; ground turkey is a leaner option.
• Kidney Beans: Dark or light kidney beans add heartiness; canned is convenient, but dried works if soaked.
• Black Beans: Provide creamy texture and protein; pinto beans can substitute for variety.
• Diced Tomatoes: Canned diced tomatoes offer tangy depth; fire-roasted adds smokiness.
• Onion: Diced yellow onion creates a savory base; red onion is a milder alternative.
• Garlic: Freshly minced garlic adds bold aroma; garlic powder works in a pinch.
• Chili Powder: A quality blend ensures authentic flavor; adjust for desired heat.
• Tomato Paste: Concentrated paste deepens the chili’s richness; double-check for no added salt.

Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or plant-based meat for a vegetarian version.
• Bean Variations: Swap kidney or black beans for pinto, navy, or white beans for different textures.
• Spicy Kick: Add jalapeños, chipotle peppers, or extra cayenne for a fiery chili.
• Vegetarian Option: Omit beef, double beans, and use vegetable broth for a meatless dish.
• Low-Sodium: Use no-salt-added tomatoes and beans; season to taste at the end.
• Veggie Add-Ins: Include bell peppers, zucchini, or corn for extra nutrition and color.
• Gluten-Free: Ensure broth and spices are gluten-free; chili is naturally gluten-free.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat on the stove or microwave.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Add a splash of broth or water when reheating to restore consistency.
• Meal Prep: Portion into containers for easy lunches or dinners throughout the week.

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