Slow Cooker Bean and Beef Chili
I love using leftover chili for so many things - and this crock pot Three Bean and Beef Chili makes a superb chili dinner so quick and easy...and leaves plenty for leftover meal plans!
I think I tend to be craving a chili omelette when I get this slow cooker meal started up. It never disappoints 😉
Also, my base beans for any chili are kidney and black beans (my third - or more - bean choices are usually based on what I have in the pantry or what I need to use up soon!).
Jump to:
- 🥘 Ingredients
- 💭 Angela's Tips & Recipe Notes
- 🔪 Step-by-Step Instructions
- 🥡 Storing & Reheating
- 📋 Recipe
🥘 Ingredients
A simple, yet versatile 3 bean chili dish that can be made from pantry staples.
- Chili Seasoning Mix - Use my Chili Seasoning or store bought.
- Ground Beef - 85% lean ground beef, you can also use ground chicken or turkey. If you do not want meat just simply omit this ingredient and make it meat free!
- Tomato Sauce - Use an equal amount of water.
- Tomato Paste - If you do not have tomato paste, omit it and increase the tomato sauce.
- Tomatoes - Canned is the easiest but you can definitely go for fresh!
- Black Beans - Use canned black beans, drain off all water and give em' a good rinse before adding them into the crock pot.
- Kidney Beans - I like using the dark red kidney beans.
- Pinto Beans - You can substitute any of the beans listed here for whatever type you desire, Navy, Great Northern,and Black Eyed Peas are great choices.
- Onion - White onion is my choice here, but you can use yellow or even red onion.
- Garlic - Fresh or canned garlic will work, you could also try my easy roasted garlic!
💭 Angela's Tips & Recipe Notes
In a hurry? You can cut the recipe time in half if you put your slow cooker on the high setting for an hour then turn it to low for another 3!
Technically you do not need to brown the ground beef, but I highly encourage you to. By browning the beef first it caramelizes the beef and adds a ton of flavor!
If you need a vegetarian or vegan version, this is just as good with the ground beef omitted and served as a 3 bean chili (cheese and sour cream toppings optional).
🔪 Step-by-Step Instructions
- Start by browning the ground beef in a large skillet over medium high heat.
- When the ground beef is cooked through drain off the excess fat and transfer to your slow cooker.
- Add the chili seasoning mix and add remaining ingredients: tomato sauce (and full can of water), tomato paste, diced tomatoes, black beans, kidney beans, pinto beans, onion, and garlic.
- Stir to combine.
- Cook on your crock pot's low setting for 8 hours.
- When done, ladle into bowls and garnish with cheese and sour cream if desired, enjoy!
🥡 Storing & Reheating
Chili can be refrigerated for 3 to 4 days in an airtight container. You can also freeze it for up to 2 months.
To reheat from refrigerated simply microwave or place it in a sauce pan add a bit of water and reheat on the stove-top. If frozen you will need it to thaw out a bit first, before reheating.
📋 Recipe
Crock Pot Three Bean and Beef Chili
This super easy crock pot chili is fantastic any night of the week, and the leftovers are perfect on so many things...omelettes, baked potatoes, chili fries (yumm!!)
Servings: 10
Calories: 415 kcal
Prep 10 minutes
Cooking 8 hours
Total Time 8 hours 10 minutes
Pin Recipe
- 1 serving homemade chili seasoning mix (see recipe)
- 1 lb ground beef (browned and drained of fat, we prefer 93% lean ground beef)
- 16 oz can tomato sauce (plus a can full of water)
- 6 oz can tomato paste
- 14.5 oz can petite diced tomatoes (diced, stewed, or crushed work too)
- 15.25 oz can black beans (rinsed and drained)
- 2 15.25 oz cans dark red kidney beans (rinsed and drained)
- 2 15.25 oz cans pinto beans (rinsed and drained)
- ½ white onion (chopped)
- 1 tablespoon garlic (minced, 2-3 large cloves)
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Brown the ground beef in a large skillet over medium high heat, then drain off the excess fat and transfer to your slow cooker.
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Add the chili seasoning mix and add remaining ingredients: tomato sauce (and full can of water), tomato paste, diced tomatoes, black beans, kidney beans, pinto beans, onion, and garlic.
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Stir to combine, then cook on low for 8 hours.
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When done, ladle into bowls and garnish with cheese and sour cream if desired, enjoy!
Calories: 415 kcal (21%) | Carbohydrates: 60 g (20%) | Protein: 26 g (52%) | Fat: 11 g (17%) | Saturated Fat: 4 g (25%) | Cholesterol: 32 mg (11%) | Sodium: 1130 mg (49%) | Potassium: 1999 mg (57%) | Fiber: 18 g (75%) | Sugar: 17 g (19%) | Vitamin A: 1840 IU (37%) | Vitamin C: 31 mg (38%) | Calcium: 115 mg (12%) | Iron: 8 mg (44%)
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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