Slow Cooker Beef and Three Bean Chili
Get ready to warm up with this hearty and flavor-packed Slow Cooker Beef and Three Bean Chili! Perfectly seasoned and simmered to perfection, this easy chili recipe combines tender ground beef, a trio of black, kidney, and pinto beans, and a robust blend of spices like chili powder, cumin, and paprika. With just 20 minutes of prep time, your slow cooker takes over, infusing the dish with rich, savory flavors as it cooks low and slow for hours. Top it off with fresh cilantro, a dollop of sour cream, and gooey shredded cheddar for a comforting bowl of goodness that's perfect for weeknight dinners, game days, or family gatherings. Wholesome, satisfying, and packed with protein, this slow cooker chili is a crowd-pleasing favorite you'll turn to again and again!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Diced tomatoes, undrained
- 15 ounces Tomato sauce
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Pinto beans, drained and rinsed
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- to taste Sour cream (optional, for serving)
- to taste Shredded cheddar cheese (optional, for serving)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Transfer the cooked beef to a 6-quart slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly. Transfer to the slow cooker.
Add the diced tomatoes (with their juices), tomato sauce, black beans, kidney beans, pinto beans, and beef broth to the slow cooker.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
Cover the slow cooker with a lid and cook on low for 8 hours or on high for 4 hours, stirring occasionally if possible.
Taste and adjust the seasoning if needed before serving.
Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese if desired. Enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1408 mg | 30% | |
*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.
