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Crockpot Chili Beans Recipe
Isla Marie

Crockpot Chili Beans Recipe

This Crockpot Chili Beans Recipe features ground beef, kidney beans, pinto beans, and black beans slow-cooked with tomatoes, onions, and chili spices. Gluten-free, ready in 6–8 hours with 15 minutes of prep, it serves 6–8. Below, you’ll find ingredients, equipment, instructions, and tips for a classic, comforting chili.
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Prep Time 15 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 15 minutes
Servings: 6
Course: Chili, Main Course, Soup
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef: 80/20 or lean.
  • 1 15 oz can kidney beans: Drained and rinsed.
  • 1 15 oz can pinto beans: Drained and rinsed.
  • 1 15 oz can black beans: Drained and rinsed.
  • 1 28 oz can crushed tomatoes: With juices.
  • 1 14.5 oz can diced tomatoes: With juices.
  • 1 medium onion: Diced.
  • 1 green bell pepper: Diced.
  • 3 cloves garlic: Minced.
  • 2 tbsp chili powder: Adjust for heat.
  • 1 tsp ground cumin: For depth.
  • 1 tsp smoked paprika: For smokiness.
  • 1/2 tsp dried oregano: For herbal notes.
  • 1/2 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.
  • 1 cup beef broth: Low-sodium.
  • Optional: 1/4 tsp cayenne pepper for extra heat.
  • Garnish: Shredded cheddar sour cream, green onions, cilantro, corn chips

Equipment

  • Crockpot/Slow Cooker: 6-quart.
  • Large Skillet: For browning beef.
  • Cutting Board and Knife: For onion, pepper, and garlic.
  • Can Opener: For beans and tomatoes.
  • Measuring Cups and Spoons: For accuracy.
  • Wooden Spoon: For stirring.
  • Ladle for serving

Method
 

  1. Brown Beef: In a skillet over medium heat, cook ground beef until browned, breaking it up with a spoon (5–7 minutes). Drain excess fat. Transfer to crockpot.
  2. Add Veggies & Spices: Add onion, bell pepper, garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) to the crockpot. Stir to coat.
  3. Add Beans & Tomatoes: Add kidney beans, pinto beans, black beans, crushed tomatoes, diced tomatoes (with juices), and beef broth. Stir well.
  4. Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors meld and chili thickens.
  5. Taste and Serve: Adjust seasoning if needed. Ladle into bowls and top with cheese, sour cream, green onions, or corn chips.

Notes

Bean Variety: Mix and match beans; use what you have.
Gluten-Free: Ensure broth and spices are gluten-free certified.
Make-Ahead: Brown beef and chop veggies the night before; assemble in the morning.
Vegetarian Option: Skip beef, add 1 cup quinoa and 1 extra can of beans.
Thicken Chili: Mash some beans against the side of the pot before serving.