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Easy Slow Cooker Beef Chili with Beans

Easy Slow Cooker Beef Chili with Beans

Easy Slow Cooker Beef Chili with Beans is your ultimate weeknight dinner solution, a hearty and flavorful chili that practically cooks itself. This recipe is designed for busy individuals and families, offering a delicious, satisfying meal with minimal effort.
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Prep Time 15 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
Optional toppings
  • Shredded cheddar cheese
  • sour cream
  • chopped fresh cilantro
  • diced red onion
  • jalapeño slices

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no pink remains. Drain off any excess grease.
    1.5 lbs lean ground beef
  2. Add the chopped onion and bell peppers to the same skillet (or directly into the slow cooker if it has a sauté function). Cook for about 5-7 minutes until the onions are softened and translucent, and the peppers are slightly tender. Add the minced garlic and cook for another minute until fragrant.
    1 large onion, chopped, 2 bell peppers (any color), chopped, 2 cloves garlic, minced
  3. Transfer the browned ground beef and the sautéed onion, pepper, and garlic mixture to your slow cooker.
  4. Add the crushed tomatoes, drained and rinsed kidney beans, black beans, and pinto beans. Stir in the undrained can of diced tomatoes with green chilies. Pour in the beef broth.
    1 (28 ounce) can crushed tomatoes, 2 (15 ounce) cans kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed, 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained, 1 cup beef broth
  5. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and dried oregano. Add salt and black pepper to taste. Stir everything thoroughly to combine.
    2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano, Salt and black pepper to taste
  6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded and the chili is heated through.
  7. Before serving, taste the chili and adjust salt, pepper, or any spices as needed. If you prefer a thicker chili, you can remove the lid during the last 30-60 minutes of cooking on high, or make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir it in, allowing it to thicken.
  8. Ladle the hot chili into bowls and serve with your favorite toppings.
    Shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, jalapeño slices

Notes

This chili freezes beautifully and can be stored for up to 2-3 months.
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