Slow Cooker Chili with Beans
An easy, from-scratch slow-cooker chili recipe with black beans and kidney beans you’re going to make again and again. Packed with vegetables and protein and perfectly seasoned to be flavorful but kid-friendly. This chili recipe uses ground beef, but can be made with the ground meat of your choice: ground pork, chicken, turkey, or even game meats like venison. I’ll also show you how to turn this into a dump-and-go freezer meal.
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Who doesn’t love the ease of slow cooker recipes? They are an absolute God-send in my home. For more delicious, from-scratch slow-cooker meals, try: 3-Ingredient Slow-Cooker Salsa Chicken, Slow Cooker Creamy Tomato Basil Chicken, and Slow Cooker Mushroom Soup.
Why You Should Make This
Ingredients Notes
- Ground Beef: This recipe works well with either 1 or 2 pounds of ground beef. Use 1 pound for a beanier chili or 2 pounds for a heartier, meatier version. My favorite combination is a mix of ground beef and ground pork for extra flavor. Feel free to use cubed stew meat instead of ground as the original chili recipes did.
- Beans: A combination of canned kidney beans and black beans adds texture, protein, and fiber. Drain and rinse them before adding them to the slow cooker.
- Canned Tomatoes: You can use crushed tomatoes or passata in this recipe. Crushed tomatoes produce a chunkier chili, while passata creates a smoother texture.
- Beef Broth: If you don’t have prepared bone broth on hand, substitute 2 cups of water mixed with 2 teaspoons of Better Than Bouillon beef base or prepare broth using your favorite beef stock cubes according to the package directions.
- Chili Powder, Cumin & Paprika: These simple spices add plenty of flavor without making the chili overly spicy, making it a great family-friendly recipe.
Recipe Variations & Substitutions
Using Dried Beans: Crock Pots are notoriously finicky with dried beans. Here’s how to use them in this recipe: Substitute 1/2 to 3/4 of a cup each of dried black beans and dried kidney beans. Soak overnight for 8-12 hours, then drain and rinse. For best results and food safety, put the beans in a pot of water, fully submerged, and bring to a vigorous boil for 10 minutes before adding them to the slow cooker to cook for the full 8 hours on low. Increase the broth by 2 cups.
The full ingredient list with quantities is in the recipe card below.
Recipe Instructions & Process Photos
Step 1: Prepare the Ingredients
Brown the ground beef in a large skillet over medium heat (optional step, completely up to you if you do this). While it cooks, dice the onion and bell pepper, mince the garlic, drain and rinse the beans, and gather the remaining ingredients.
Step 2: Add Everything to the Slow Cooker
Transfer the beef to the slow cooker. Add the onion, bell pepper, garlic, beans, tomatoes, corn, tomato paste, broth, and seasonings.
Step 3: Stir
Stir until everything is well combined.
Step 4: Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Step 5: Finish and Serve
Taste and adjust the seasoning if needed. Serve with your favorite toppings as pictured below.
To Make This a Dump-and-Go Freezer Meal
Step 1: Prepare the Freezer Bag
Label a large freezer-safe bag with the recipe name, cooking instructions, and date.
Step 2: Add the Ingredients
Add the raw ground beef, onion, bell pepper, garlic, drained and rinsed beans, crushed tomatoes (or passata), corn, tomato paste, chili powder, cumin, paprika, salt, and black pepper to the bag.
Step 3: Seal and Freeze
Press out as much air as possible, seal the bag, and gently flatten it for easier storage. Freeze for up to 3 months.
Step 4: Thaw
Transfer the freezer meal to the refrigerator 12-24 hours before cooking. Many people will cook from frozen directly but it is technically not safe.
Step 5: Cook
Pour the thawed contents into the slow cooker. Add the broth and stir to combine.
Step 6: Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, breaking up the meat with a spoon during the first hour if needed.
Step 7: Serve
Taste and adjust the seasoning if needed. Serve with your favorite chili toppings.
Check out my 30-minute meals for more family dinner ideas. Some favorites include Marry-Me Chicken Orzo and Ground Beef Bulgogi.
Recipe FAQs
Storing: Let the chili cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
Freezing: Allow the chili to cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each interval. Add a splash of broth or water if the chili has thickened during storage.
This slow-cooker chili stores exceptionally well and tastes even better the next day, as the flavors have had more time to meld. I like to make a double batch and freeze portions for easy lunches and busy weeknight dinners.
Yes. Browning the meat adds extra flavor, but you can add raw ground beef directly to the slow cooker if you’re short on time. Break it up with a spoon after cooking.
Absolutely. Pinto beans, chili beans, cannellini beans, or chickpeas can replace some or all of the kidney and black beans.
Yes. Add diced jalapeños, cayenne pepper, chipotle powder, red pepper flakes, or your favorite hot sauce to increase the heat.
Yes. Substitute ¾ cup dried kidney beans and ¾ cup dried black beans. Soak them overnight, then boil for 10 minutes before adding them to the slow cooker. Increase the broth by 2 cups.
If your chili is too thin, remove the lid during the final 30 minutes of cooking to allow excess liquid to evaporate. You can also mash some of the beans against the side of the slow cooker and stir them back in. If the chili is too thick, simply stir in additional broth until it reaches your preferred consistency.
My Top Tips for the Best Slow Cooker Chili
Slow Cooker Chili with Beans
Equipment
- Slow Cooker
- Colander to rinse and drain the beans
- pan to brown the meat if doing
- Cutting Board, Can Opener, & Chef's Knife to prep the veggies
Ingredients
- 1 lbs ground beef Use 1-2 lbs of ground meat and feel free to substitute with pork, turkey, chicken, or game. You can also use cubed stew meat.
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 28 oz can crushed tomatoes or tomato passata
- 1 can corn
- 1 large onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups beef or vegetable broth
- 2 tablespoons tomato paste
Instructions
- Prepare the Ingredients: Dice the onion and bell pepper. Mince the garlic. Drain and rinse the kidney beans and black beans. Drain the corn.
- Brown the Beef (Optional): In a large skillet over medium heat, brown the ground beef, breaking it into crumbles as it cooks. Drain excess fat if desired.
- Transfer to Slow Cooker: Add the browned (or raw) beef to a 6-quart slow cooker.1 lbs ground beef
- Add Remaining Ingredients: Add the onion, bell pepper, garlic, kidney beans, black beans, crushed tomatoes, corn, tomato paste, broth, chili powder, cumin, paprika, salt, and black pepper.1 15 oz can black beans, 1 15 oz can kidney beans, 1 28 oz can crushed tomatoes, 1 can corn, 1 large onion, 2 cloves garlic, 1 green bell pepper, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt adjust to taste, ½ teaspoon black pepper, 2 cups beef or vegetable broth, 2 tablespoons tomato paste
- Stir to Combine: Stir until all of the ingredients and seasonings are evenly distributed.
- Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Adjust the Seasoning: Taste the chili and add additional salt, pepper, or chili powder if desired.
- Serve: Ladle into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, green onions, avocado, cilantro, or tortilla chips.
Notes
- No-Browning Option: Skip browning the meat and add it directly to the slow cooker. Break it up with a spoon during cooking if needed.
- Meat Variations: Use 1–2 pounds of ground beef, or substitute ground turkey, chicken, pork, venison, cubed stewing beef, or bite-sized pieces of chuck roast.
- For More Flavor: Try a mix of ground beef and pork. You can also add 1–2 tablespoons Worcestershire sauce, ¼ cup strong coffee, or ½ cup dark beer.
- Tomatoes: Use crushed tomatoes for a chunkier chili or passata for a smoother texture.
- Dried Beans: Replace the canned beans with ¾ cup dried kidney beans and ¾ cup dried black beans. Soak overnight, then boil for 10 minutes before adding them to the slow cooker.
- Consistency: If the chili is too thin, remove the lid during the last 30 minutes of cooking. If it’s too thick, stir in additional broth.
- Freezer Meal: Combine all ingredients except the broth in a freezer bag and freeze for up to 3 months. Thaw overnight, add the broth, and cook as directed.
Nutrition
More Slow Cooker Recipes
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