Slow Cooker Three Bean Chili is the perfect, no-fuss meal on a cold winter day. It’s warm, hearty, filling, and simple to make.
It’s a Saturday evening, and I’m writing this post while watching the nightly news. They are showing coverage of the Blizzard of 2016. Luckily, here in Florida, it’s just extremely windy and cool but for a large part of the country, it’s a nasty mess of wind and snow.
I thought it would be a good time to share my recipe for Slow Cooker Three Bean Chili. It wasn’t too many years ago that I lived further up north. When it got cold, all I wanted to do was stay inside, curl up under a blanket and eat something warm.
If you are one of the unfortunate ones who have to go out in the cold, you need a good hearty meal to keep you toasty and full. Slow cooker three bean chili is a good option. I like to start it in the morning and let it cook throughout the day. It makes an excellent dinner or next day lunch. This chili can be reheated quickly, so it would be a great option for a potluck or work luncheon.
Here’s how to make my Slow Cooker Three Bean Chili.
Add Ingredients to the Slow Cooker:
Choose three of your favorite kinds of dry beans. For this recipe, I chose Pinto, Navy, and Kidney. Make sure to rinse them well and check for any small pieces of sand or rocks. Add the beans to the slow cooker. Next, add 28 ounces of diced tomatoes with the liquid. I used canned, but fresh tomatoes would also work nicely.
Next place 1 pound ground beef or ground chuck and 1/2 a chopped onion into the slow cooker. I used a lean ground beef, but using a beef with a higher fat content will add more flavor. A word of caution, ground beef with a higher fat content can also add an orange, greasy look to the top of your chili.
If you want flavor and aren’t concerned about appearance, I’d say go for a less lean ground beef. After the ground beef, add chopped garlic, cinnamon, salt, chili powder, chipotle, paprika, cumin, garlic, and onion powder to the slow cooker.
I also like to add a little heat, so I add one chopped jalapeno (half with seeds and a half without). Lastly, add 32 ounces of chicken broth or stock (use vegetable stock to make it vegetarian). Using a wooden spoon, carefully stir mixture to combine.
Cook the chili:
Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir periodically to make sure ground beef is broken into pieces and beans don’t stick to the bottom of the slow cooker. After the chili is finished, add toppings of your choice. I used sour cream, cheddar and Monterrey jack cheeses, and green onions. Serve immediately.
John and Kale love this recipe. Kale especially loves it because it’s something he can reheat on his own without making much of mess. He can add sour cream, cheese, crackers or eat it by itself. I hope you like it as much as we do.
- 1/3 pound dry Pinto beans
- 1/3 pound dry Navy beans
- 1/3 pound dry Kidney beans
- 1 pound ground beef
- 1 28 ounce can diced tomatoes
- 1/2 large onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno (half with seeds and half without, chopped)
- 1 Tablespoon salt
- 1 teaspoon chipotle
- 1/2 teaspoon paprika
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 32 ounces chicken/vegetable broth or stock
Rinse beans and check for sand or rock pieces. Place beans in slow cooker.
Add ground beef, tomatoes, jalapeno, spices and broth.
Using a wooden spoon, stir until combined and beef is broken into pieces.
Cook on high for 3-4 hours or low for 6-8 hours.
Chili is done when beans are tender and beef is cooked through.
Serve with your favorite toppings.
Leftovers can be stored in the refrigerator for 4-5 days.