Spicy Crock Pot Pinto Bean Chili
Warm up your kitchen with this hearty and flavorful Spicy Crock Pot Pinto Bean Chili, a slow-cooked masterpiece packed with bold spices, tender beans, and a rich, savory base. Perfect for meal prepping or feeding a crowd, this chili blends dried pinto beans, ground beef (or a plant-based alternative), vibrant bell peppers, and smoky spices like cumin and smoked paprika, all simmered to perfection in a crock pot. With just 20 minutes of prep and 8 hours of slow cooking, you'll enjoy a deeply satisfying dish bursting with spicy, tangy goodness. Customize with your favorite garnishes—like fresh cilantro, sour cream, or shredded cheese—for a comforting bowl of chili that's as versatile as it is delicious. Whether you're hosting a game day gathering or craving a fuss-free weeknight dinner, this one-pot chili is sure to impress!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 1 pound Ground beef (or plant-based ground)
- 1 tablespoon Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 ounces Canned diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 4 cups Beef or vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Bay leaf
- 0.25 cup Fresh cilantro, chopped (optional garnishment)
- 0.5 cup Sour cream or dairy-free alternative (optional garnishment)
- 0.5 cup Shredded cheese or dairy-free cheese (optional garnishment)
Instructions
Rinse and soak the dried pinto beans in water overnight (8-10 hours). Drain and rinse the beans before using.
Heat olive oil in a skillet over medium-high heat. Add the ground beef (or plant-based ground) and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if necessary.
In the same skillet, add the diced onion and garlic. Sauté until the onion is translucent, about 5 minutes. Transfer the mixture to the crock pot.
Add the soaked and drained pinto beans, diced red and green bell peppers, canned diced tomatoes (with their juice), tomato paste, broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, black pepper, and bay leaf to the crock pot.
Stir all ingredients together to combine evenly.
Cover the crock pot with the lid and set it to cook on low for 8 hours or on high for 4-5 hours. Stir occasionally if possible.
Check the beans for tenderness after the cooking time. If the beans are not yet tender, cook for an additional 30 minutes to 1 hour.
Remove the bay leaf before serving.
Garnish with fresh cilantro, sour cream, and shredded cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 9833 mg | 428% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 39.8 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1091 mg | 84% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6000 mg | 128% | |
*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.
