In the days leading up to Thanksgiving, this slow cooker beef and pinto bean chili becomes our go-to dinner because it's flavorful and effortless! You'd never know it's so simple to throw together from its rich, smoky broth with sweet corn and peppers.
Thank you for reading this post, don't forget to subscribe!
This hearty chili is a set-it-and-forget-it recipe that fills the house with amazing aromas as it cooks. My daughter says “it smells like a party in the kitchen”! But one of my favorite things about it is that it frees up time for holiday planning while still serving up a delicious bowl of goodness for the whole family.
For more easy dinner ideas, check out my Sweet Potato Black Bean Curry, Easy 5-Ingredient Chickpea Curry or Roasted Pumpkin Salad. They’re perfect for busy weeknights. Now, let’s set the crock pot!
Jump to:
- Why You’ll Love This Slow Cooker Beef & Pinto Bean Chili Recipe
- Ingredients and Substitutions
- How to Make Slow Cooker Beef & Pinto Bean Chili
- Variations
- Serving Suggestions & Food Pairings for Slow Cooker Beef & Pinto Bean Chili
- Storage Tips
- Top Tips for Slow Cooker Beef & Pinto Bean Chili
- FAQs
- Related
- Pairing
- Best Slow Cooker Chili With Beef and Pinto Beans
Why You’ll Love This Slow Cooker Beef & Pinto Bean Chili Recipe
This is my best chili recipe yet. It's flavorful, pretty hands-off, and a family favorite for chilly evenings.
Low effort: Just 15 minutes of prep before the slow cooker takes over.
Great for meal prep: Store it in serving-size containers that are easy to reheat throughout the week.
Versatile: Make it spicier, add more veggies, or turn it into a vegetarian meal.
Freezer-friendly: Reheat it on hectic weeknights for a quick dinner.
Ingredients and Substitutions
This chunky slow cooker chili comes together with staple ingredients for a deeply satisfying and effortless dinner! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.
- Ground beef: Lean ground beef browns faster, but use your favorite type.
- Dried pinto beans: Soak them in water overnight for best results.
- Tomato sauce: Avoid pre-seasoned tomato sauces, especially those with basil or cheese because they'll change the flavor profile. 4 tablespoons tomato paste plus water works in a pinch.
- Diced tomatoes: Regular or fire-roasted tomatoes are both okay.
- Onion: Feel free to use white, yellow, or red onion.
- Bell pepper: I prefer red or green, but any color works. Anaheim and poblano peppers are great swaps.
- Garlic: Go for ¾ teaspoon garlic powder if needed.
- Spices: Cumin, smoked paprika, chili powder, and oregano create that signature Southwest flavor.
- Broth: Beef broth adds richness, but vegetable broth or water is also fine.
- Salt and pepper: Kosher salt and freshly-cracked black pepper are best.
- Corn: Adds sweetness. Use fresh, frozen, or canned (drained and rinsed).
- Toppings: Cheddar cheese, jalapeño, and cilantro are my favorites!
See recipe card for quantities.
How to Make Slow Cooker Beef & Pinto Bean Chili
This perfectly spicy slow cooker beef chili is a breeze to prep for a hands-off dinner! Brown the beef, throw everything in the crockpot, and simmer away for a cozy meal.
- Step 1: Heat a skillet over medium heat and brown the ground beef, breaking it apart. Add chopped onion and bell pepper, sauté until soft, then stir in garlic for 30 seconds until fragrant.
2. Step 2: Drain any excess fat and transfer the beef and vegetables to the slow cooker. Add the soaked pinto beans, tomato sauce, diced tomatoes, and 2–2½ cups broth. Stir to combine.
3. Step 3: Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cover and cook on low 7–8 hours or high 4–5 hours, until beans are tender.
4. Step 4: About 30–60 minutes before done, stir in corn. Taste and adjust seasoning. Serve in bowls or over rice, topped with cheddar, sliced jalapeno, and cilantro.
Variations
Switch up this southwest style chili depending on what you've got in the fridge! Try these yummy twists:
Vegetarian chili: Skip the beef, but double the amount of beans. You can do an all-pinto bean chili or use half pinto beans and half black beans.
Extra smoky: Add 1-2 chopped chipotles in adobo sauce to the crockpot for a smokier, spicier chili.
White bean chili: Swap the pinto beans for white beans, like cannellini beans. Also, use ground chicken instead of beef.
Make it spicier: Add ¼ teaspoon cayenne pepper or extra chili powder for more heat. Throwing ¼-1/2 finely chopped jalapeño into the crockpot works too.
Low-carb chili: Use double the amount of ground beef and skip the beans for a low-carb version.
Swap the protein: Ground turkey, chicken, or pork are easy variations.
Serving Suggestions & Food Pairings for Slow Cooker Beef & Pinto Bean Chili
This beef-and-bean hearty chili is a crowd-pleaser for autumn and winter nights, but we make it year-round! Here are our favorite ways to enjoy it:
- Serve over rice or with a side of cornbread for dipping.
- Bring to potlucks with my Garlic Roasted Green Beans and Creamed Corn with Jalapeño.
- Pair with Roasted Parsnips & Carrots or Roasted Beets & Carrots as an easy day-after-Thanksgiving meal.
- Use leftover chili for nachos, baked potatoes, or tacos. Yum!
- Enjoy with Crispy Air Fryer Sweet Potato Wedges, Chipotle Sauce, and Street Corn Guacamole on game days.
Storage Tips
This saucy slow cooker chili with veggies tastes even better the next day! Here’s how to keep it fresh for later:
Fridge
Store the fully cooled chili in an airtight container for 4–5 days. Flavors deepen overnight.
Freezer
This chili freezes perfectly! Transfer to freezer-safe bags or containers for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating
Microwave in 30-second increments until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.
Top Tips for Slow Cooker Beef & Pinto Bean Chili
Even if it's your first time making slow cooker chili, these simple tips and tricks will make sure it comes out perfect every time:
Soak the beans: 4–6 hours is the minimum recommended soaking time to help tenderize the beans, but overnight is best.
Use canned pinto beans: This reduces cooking time because the beans are already cooked. It also means you should reduce the broth in the recipe to 1 ¼ cups.
Make it soupier: Add 1-2 cups extra broth for a more soup-like chili.
More toppings: A dollop of sour cream, diced avocado, and Fritos or crispy tortilla chips adds more flavor and texture.
Cook it on the stove: Brown the beef in a large Dutch oven or pot. Cook the veggies and garlic as usual. Add the rest of the ingredients and stir well. Bring to a boil over high heat, then reduce to a simmer and cook for 2-3 hours. Keep an eye on it as it might need more liquid.
FAQs
Here’s what other home cooks and crockpot-lovers are asking about this smoky slow cooker beef and bean chili!
Yes! Two 15-oz cans (drained) reduce cook time to 4–6 hours on Low.
Absolutely! Simmer gently (covered) for 2–3 hours.
Reduce the chili powder and skip the jalapeño topping.
Definitely! Diced zucchini, carrots, or bell peppers can be added during cooking for extra flavor and nutrition.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Slow Cooker Beef & Pinto Bean Chili recipe:
This slow cooker beef & pinto bean chili is a great way to warm up during the holiday months! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more delicious recipes and recipe cards!
Best Slow Cooker Chili With Beef and Pinto Beans
Ingredients
- 1 lb fresh ground beef
- 1 cup dried pinto beans rinsed and soaked 4–6 hours
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion chopped
- 1 bell pepper chopped (red or green)
- 3 cloves garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2–2½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup corn add during last 30–60 minutes of cooking
Toppings
- ¼ cups shredded cheddar cheese
- 1 medium jalapeno deseeded & sliced
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat a skillet over medium heat and cook the ground beef until fully browned, breaking it apart with a spoon.
- Add the chopped onion and bell pepper to the skillet and sauté until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Drain any excess fat, then transfer the beef and vegetables to the slow cooker.
- Drain the soaked pinto beans and stir them into the slow cooker with the beef mixture.
- Pour in the tomato sauce, diced tomatoes with juices, and 2–2½ cups of broth. Stir to combine everything evenly.
- Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix well so the spices are evenly distributed.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beans are tender and flavors are blended.
- About 30–60 minutes before the chili is done, stir in the corn. Taste and adjust seasoning if needed.
- Spoon chili into bowls or over rice, and top with shredded cheddar, sliced jalapeno, and fresh cilantro.
- Mash some beans or cook uncovered for 30–60 minutes to reduce liquid for a thicker consistency.
Notes
Nutrition
Leave a Reply