Let's Get Cookin'

Slow Cooker Beef and Bean Chili

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 8 hours
  • Total Time: 8 hrs, 20 mins.
  • Yield: Serves 8 1x
  • Cuisine: Dairy-Free, Gluten-Free, Nut-Free


  • 2 tsp. cooking fat of choice 
  • lbs. lean ground beef or bison (may substitute ground turkey)
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 1 bell pepper, any color, diced
  • 1 small jalapeño pepper, finely diced (seeds and membranes removed for less heat)
  • 3 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. smoked paprika
  • ¼ tsp. salt, plus more to taste
  • ¼ tsp. black pepper
  • 2 (15-ounce) cans tomato sauce
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 (14.5-ounce) can kidney beans, drained and rinsed
  • 1 (14.5-ounce) can pinto beans, drained and rinsed
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • ¾ cup beef broth (may substitute water or chicken broth) 
  • 1 Tbsp. cocoa powder
  • ¼ tsp. cinnamon


  1. Heat a large skillet or Dutch oven over medium heat. Add the oil. When the oil starts to shimmer, add the onion, garlic, bell pepper, and jalapeno. Sauté, stirring occasionally for 5 minutes or until onions and peppers just start to soften.
  2. Add ground beef, chili powder, cumin, smoked paprika, salt, and pepper. Use a large spoon to spatula to break up the meat. Cook, stirring occasionally until beef is almost cooked through. 
  3. Transfer beef mixture to a 6-quart slow cooker. Add remaining ingredients. Stir to combine. Place the lid on the slow cooker and cook on low for 8 hours (or high for 4-5 hours). 
  4. Taste and adjust seasonings as desired. Serve with desired toppings.


  • Serving Size: 1/8th recipe
  • Calories: 342
  • Sugar: 8g
  • Sodium: 979mg
  • Fat: 9g
  • Carbohydrates: 38g
  • Fiber: 11g
  • Protein: 26g