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Hearty Slow Cooker Three-Bean Chili

An incredibly flavorful and easy crockpot chili packed with ground beef, three types of beans, and a perfectly balanced spice blend. The ultimate cozy, make-ahead meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380

Ingredients
  

Chili Base
  • 1.5 pounds lean ground beef
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups beef broth low sodium
Canned Goods
  • 1 15 oz can dark red kidney beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes undrained
  • 1 8 oz can tomato sauce
Spices & Seasonings
  • 2 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper or to taste
  • 1 tbsp brown sugar
  • 1.5 tsp salt or to taste
  • 0.5 tsp black pepper

Equipment

  • Large skillet
  • 6-Quart or Larger Slow Cooker
  • Cutting board
  • Chef’s knife

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef, breaking it up. Add the diced onion halfway through. Cook until beef is browned and onions are soft. Add garlic and cook for 1 more minute. Drain excess grease.
  2. Transfer the beef mixture to a 6-quart or larger slow cooker. Pour 1/2 cup of the beef broth into the hot skillet to deglaze, scraping up the browned bits. Pour this liquid into the slow cooker.
  3. Add the diced red bell pepper, all the drained and rinsed beans, crushed tomatoes, diced tomatoes with their juices, tomato sauce, and the remaining beef broth to the slow cooker.
  4. Sprinkle in all the spices and seasonings: chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, brown sugar, salt, and pepper. Stir everything together until very well combined.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  6. Once cooked, taste and adjust seasoning if needed. If a thicker consistency is desired, mix 1 tbsp cornstarch with 2 tbsp cold water into a slurry and stir it into the chili. Cook on HIGH for an additional 15-20 minutes until thickened.
  7. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro.

Notes

Chili tastes even better the next day! Store cooled chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a milder chili, omit the cayenne pepper.