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Slow Cooker Three Bean Chili

This crowd-pleaser is perfect when you've got a mix of eaters to feed—it's got ground beef for the carnivores and three types of beans for extra heartiness. Plus, it's super budget-friendly, which is always a win in my book! Make a double batch because trust me, it'll disappear fast.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 2 cans 14.5 oz each diced tomatoes
  • 1 can 6 oz tomato paste
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1½ cups beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain excess fat and transfer to slow cooker.
  2. Add all three types of beans, diced tomatoes, tomato paste, onion, bell pepper, and garlic to the slow cooker.
  3. Pour in the beef broth and add chili powder, cumin, paprika, salt, black pepper, and cayenne if using. Stir everything together until well combined.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally if possible.
  5. Taste and adjust seasonings as needed. Serve hot with your favorite chili toppings like shredded cheddar cheese, sour cream, chopped cilantro, and jalapeño slices.