Slow Cooker 3 Amigos Chili
Warm up your soul with the hearty and flavor-packed Slow Cooker 3 Amigos Chili! This crowd-pleasing recipe combines three types of beans—black, kidney, and pinto—to truly earn its "Three Amigos" name, while tender ground beef and a savory blend of chili powder, smoked paprika, and cumin deliver a rich, smoky kick. Perfect for busy weeknights or game-day gatherings, this chili effortlessly comes together in your slow cooker, allowing the robust flavors to meld over hours of low, steady heat. Garnish with fresh cilantro, shredded cheddar, tangy sour cream, and green onions for a customizable, comforting meal the whole family will love. With minimal prep and bold ingredients, this slow cooker chili is a must-try when you crave something warm, satisfying, and absolutely delicious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion
- 1 medium green bell pepper
- 3 large garlic cloves
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 0.25 cup sliced green onions (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat.
While the beef cooks, finely chop the onion and green bell pepper. Mince the garlic cloves.
Add the chopped onion, green bell pepper, and minced garlic to the skillet with the browned beef. Cook for 3-5 minutes until the vegetables soften.
Transfer the beef and vegetable mixture to a 6-quart (or larger) slow cooker.
Add the black beans, kidney beans, pinto beans, diced tomatoes (with their juice), and tomato paste to the slow cooker.
Pour in the beef broth and stir well to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir to evenly distribute the spices.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Once cooking time is complete, stir the chili and taste for seasoning. Adjust salt and pepper if needed.
Serve hot in bowls and garnish with chopped cilantro, shredded cheddar cheese, sour cream, and sliced green onions as desired.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 7214 mg | 314% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 96.1 g | 343% | |
| Total Sugars | 48.5 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1492 mg | 115% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 7754 mg | 165% | |
*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.
