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Slow Cooker Bean Chili Recipe. There’s nothing quite like coming home to a kitchen filled with the rich, smoky aroma of chili that’s been simmering all day. This slow cooker bean chili recipe takes the guesswork out of dinner: you toss everything in the pot in the morning, and by evening you’ve got a thick, deeply flavored meal waiting for you. It’s loaded with protein-rich beans, warming spices, and a tomato base that gets better the longer it cooks.
Whether you’re meal-prepping for the week, feeding a crowd on game day, or just craving something cozy on a cold evening, this recipe delivers every time.
Why You’ll Love This Recipe
This chili is completely hands-off after the initial prep. There’s no need to babysit a pot on the stove or worry about scorching the bottom. The slow cooker does all the heavy lifting, breaking down the spices and vegetables into a deep, well-rounded flavor that tastes like it simmered for hours (because it did). It’s also naturally vegetarian and easily adaptable, so it works for a wide range of diets and preferences.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, washed and drained.
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth (or chicken broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon tomato paste
- Juice of 1 lime
Optional Toppings
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced avocado
- Fresh cilantro, chopped
- Diced red onion
- Tortilla chips or cornbread
Slow Cooker Bean Chili: Instructions
- Heat the olive oil in a pan over medium heat until it is warm. Add the diced onion and both bell peppers, and sauté for 4 to 5 minutes until softened.
- Add the chopped garlic. Cook for about 30 seconds until it smells good. (This step is optional but adds extra depth of flavor; you can skip it and add everything raw to the slow cooker if you’re short on time.)
- Transfer the sautéed vegetables to the slow cooker.
- Add the black beans, kidney beans, pinto beans, crushed tomatoes, and diced tomatoes to the slow cooker.
- Pour in the vegetable broth and stir in the tomato paste until combined.
- Season with chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne pepper (if using), salt, and black pepper. Add the bay leaf.
- Stir everything thoroughly to combine all the ingredients evenly.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours, until the chili has thickened and the flavors have melded together.
- About 15 minutes before serving, remove the bay leaf and stir in the fresh lime juice.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Serve hot with your favorite toppings.
