Simple Slow Cooker Beef and Bean Chili

On a chilly fall evening, when the family gathers around the table after a long day, nothing warms things up like Slow Cooker Beef and Bean Chili. I remember rushing home from work or school runs. This hearty dish combines tender ground beef with a medley of beans and smoky spices. It creates layers of rich flavor that simmer to perfection without much effort. The kind of meal fills the house with inviting aromas. It leaves everyone satisfied.

So, what makes this chili a go-to for me? It’s the hands-off cooking in the slow cooker. That’s perfect for our busy schedules. It reheats beautifully for lunches throughout the week. Plus, the low-sodium ingredients keep it healthy without sacrificing taste. As busy moms and professionals, we appreciate how it stretches to feed a crowd. Or it provides easy leftovers for those tired evenings.

Why We Love This Recipe

• Effortless Prep: Just brown the meat and dump everything into the slow cooker for a set-it-and-forget-it meal.
• Hearty and Filling: Packed with lean beef and three types of beans, it delivers comforting warmth and protein in every bowl.
• Customizable Heat: Adjust the jalapeño for mild or spicy, making it family-friendly yet exciting.
• Health-Conscious Twist: Uses low-sodium options to keep it flavorful without excess salt.

Ingredients to make Slow Cooker Beef and Bean Chili

I find these ingredients come together seamlessly in the slow cooker. They build deep, savory flavors. The beans add heartiness. Meanwhile, the spices provide subtle warmth. I always opt for quality, no-salt-added tomatoes and low-sodium broth. This enhances the taste while keeping things balanced and nutritious. It helps with my prep fatigue too.

• Cooking spray – Helps prevent sticking when browning the meat on the stovetop.
• Lean ground beef – Forms the protein-rich base; swap for bison or turkey for a leaner version.
• No-salt-added tomato sauce – Provides a smooth, tangy foundation without extra sodium.
• Fire-roasted diced tomatoes – Adds smoky depth and texture to the chili.
• Diced green chiles – Brings mild heat and bright flavor.
• Kidney beans – Rinsed and drained for a classic, hearty bean component.
• Pinto beans – Rinsed and drained to contribute creamy texture and earthiness.
• Black beans – Rinsed and drained for added fiber and subtle sweetness.
• Low-sodium beef broth – Moistens the mixture while keeping sodium in check.
• Onion – Diced for aromatic base notes.
• Bell pepper – Diced to add color, crunch, and mild sweetness.
• Jalapeño – Finely diced for adjustable heat; remove seeds to tone it down.
• Garlic – Minced to infuse savory, pungent aroma.
• Chili powder – The key spice for bold, warming chili essence.
• Ground cumin – Adds earthy, nutty undertones.
• Unsweetened cocoa powder – A subtle touch for richness and depth.
• Smoked paprika – Enhances the smoky profile without overpowering.
• Ground cinnamon – A hint for warm, unexpected complexity.
• Salt – Seasons to taste for balanced flavor.
• Black pepper – Freshly ground for mild bite and enhancement.
• Shredded cheese – Optional topping for creamy, melty contrast (or skip for dairy-free).
• Sour cream – Optional for cooling tang against the spice.
• Chopped cilantro – Optional fresh herb for bright, herby finish.
• Green onions – Optional for crisp, oniony crunch on top.

Continue scrolling for expert advice and the full recipe with precise amounts in the card at the bottom.

How to Make Slow Cooker Beef and Bean Chili

Step 1: Brown the ground beef

I start by heating a large skillet over medium-high heat. Then, I coat it with cooking spray. Next, I add the lean ground beef. I cook it until no longer pink. I stir occasionally for about 6 to 7 minutes. If excess fat builds up, I drain it off. This keeps the chili lighter and less greasy.

Step 2: Combine ingredients in the slow cooker

Now, I transfer the browned beef to my slow cooker. Then, I add the tomato sauce, fire-roasted tomatoes, green chiles, all three types of rinsed beans, beef broth, diced onion, bell pepper, jalapeño, garlic, and spices. That includes chili powder, cumin, cocoa powder, smoked paprika, cinnamon, salt, and pepper. Finally, I stir well. This ensures even mixing for optimal flavor.

Step 3: Cook on low or high

I secure the lid on the slow cooker. Then, I set it to low for 8 hours or high for 4 to 5 hours. This lets flavors meld into a thick, hearty chili. The vegetables and beans become tender. I avoid lifting the lid too often. That maintains consistent heat for best results.

Step 4: Taste and serve

Once done, I taste the chili first. Then, I adjust seasonings if needed, like more salt or chili powder. Next, I ladle it into bowls. Finally, I finish with optional toppings like cheese or cilantro. This adds extra enjoyment for everyone.

Pro Tips for Success

• Adjust the Heat: Remove jalapeño seeds or use half for milder flavor that suits the whole family.
• Drain Excess Fat: Always pour off fat after browning beef to avoid a greasy final dish.
• Lean Protein Swap: Try ground turkey or bison instead of beef for even lower fat without losing heartiness.
• Low-Sodium Focus: Stick to no-salt-added tomatoes and broth to control overall saltiness effectively.

How to Serve Slow Cooker Beef and Bean Chili

Garnishes

I love adding a sprinkle of shredded cheddar for that melty warmth. A dollop of sour cream cools the spice nicely. Fresh chopped cilantro gives a bright, herby pop. These simple touches make each bowl feel special and personalized. They help with picky eaters too.

Side Dishes

I often pair it with warm cornbread. That offers a cozy, absorbent contrast to the chili’s sauciness. Or, I serve a crisp green salad with vinaigrette. It lightens the meal perfectly. Rice works well too. It soaks up the flavorful broth without overpowering the main dish.

Creative Ways to Present

I serve it in oversized mugs for a casual soup-like vibe during game nights. Or, I layer it over baked potatoes for a stuffed, hearty twist. Sometimes, I top with sliced green onions. That adds extra crunch and elevates the presentation nicely.

Make Ahead and Storage

Storing Leftovers

I portion the chili into airtight containers right away. Then, I keep it in the fridge for up to four days. The flavors actually deepen over time. This makes it ideal for quick weeknight dinners. No need to start from scratch on busy days.

Freezing

For longer storage, I cool the chili completely first. Then, I transfer it to freezer-safe bags. I flatten them for easy space-saving. It freezes well for up to three months. I always label with the date to stay organized.

Reheating

I thaw overnight in the fridge if frozen. Then, I reheat on the stovetop over medium heat until simmering. I stir occasionally for even warmth. In the microwave, I cover and heat in one-minute intervals. This prevents drying out. Or, I use the oven at 350 degrees Fahrenheit. I cover with foil for even warmth. It’s so convenient for leftovers.

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