Slow Cooker Hearty Beef Bean Chili
Warm up your kitchen with this Slow Cooker Hearty Beef Bean Chili, a comforting classic packed with bold flavors and wholesome ingredients. Perfectly seasoned ground beef, tender red kidney and black beans, and a medley of diced tomatoes and rich tomato sauce come together in a cozy slow cooker blend, infused with smoky paprika, earthy cumin, and optional cayenne for a touch of heat. This set-it-and-forget-it recipe is low-effort with big rewards, making it ideal for busy weeknights or meal prepping. Garnish with fresh cilantro and melty cheddar cheese for an irresistible finishing touch that makes this chili a crowd-pleasing favorite. With just 15 minutes of prep time and a satisfying 6-8 hours of slow cooking, this dish delivers a hearty, flavorful bowlful perfect for any dinner table.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 oz Diced tomatoes (with juices)
- 15 oz Tomato sauce
- 1 cup Beef broth
- 15 oz Red kidney beans, drained and rinsed
- 15 oz Black beans, drained and rinsed
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper (optional, for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Bay leaf
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Shredded cheddar cheese (for garnish)
Instructions
Heat olive oil in a skillet over medium-high heat.
Add ground beef to the skillet and cook until browned and fully cooked. Use a wooden spoon to break the beef into crumbles as it cooks. Drain any excess grease.
Transfer the cooked ground beef to a 6-quart slow cooker.
In the same skillet, sauté the diced onion until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sautéed onion and garlic to the slow cooker.
To the slow cooker, add the diced tomatoes (with juices), tomato sauce, beef broth, kidney beans, and black beans.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Add the bay leaf to the slow cooker and stir everything until well combined.
Cover the slow cooker with its lid and cook the chili on LOW for 6-8 hours or HIGH for 3-4 hours.
Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with fresh cilantro and shredded cheddar cheese, if desired.
Serve hot and enjoy your hearty beef bean chili!
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 41.8 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1031 mg | 79% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 5577 mg | 119% | |
*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.
