Crock Pot Chili Chili and Beans
Warm up your kitchen and your soul with this hearty Crock Pot Chili Chili and Beans, the ultimate one-pot comfort food for family meals or game-day gatherings. This slow-cooked chili features tender ground beef, savory onions, and garlic, paired with a medley of kidney and pinto beans for a protein-packed punch. Simmered with a rich tomato base and a bold blend of chili powder, cumin, and paprika, every spoonful delivers a satisfying depth of flavor with just the right hint of spice—customizable with cayenne for those who crave heat. With minimal prep and six to eight hours of hands-off cooking time in your crock pot, this recipe is as convenient as it is delicious. Customize each bowl with shredded cheddar, creamy sour cream, or fresh green onions for the perfect finishing touch. Ideal for busy weeknights, meal prep, or a cozy dinner for six, this classic chili will quickly become a go-to in your slow-cooker rotation.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 28 oz Canned diced tomatoes (with juice)
- 15 oz Canned kidney beans, drained and rinsed
- 15 oz Canned pinto beans, drained and rinsed
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Ground cayenne pepper (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 0.5 cup Cheddar cheese, shredded (optional, for garnish)
- 0.25 cup Sour cream (optional, for garnish)
- 2 tbsp Chopped green onions (optional, for garnish)
Instructions
Heat olive oil in a skillet over medium-high heat.
Add ground beef to the skillet and cook until browned, breaking it up into smaller pieces as it cooks (about 5-7 minutes).
Add diced onion and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes, or until the onion softens.
Transfer the beef mixture to the crock pot.
Add the canned diced tomatoes with their juice, kidney beans, pinto beans, tomato paste, and beef broth to the crock pot.
Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper.
Mix everything well to ensure the spices are evenly distributed.
Cover the crock pot with its lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, stirring occasionally.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot with shredded cheddar cheese, sour cream, or chopped green onions for garnish, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
