Name: Crockpot Beef and Bean Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: Cooking spray; 2 pounds lean ground beef or turkey; 2 15-ounce cans no-salt-added tomato sauce; 1 14-ounce can fire-roasted diced or crushed tomatoes; 1 4-ounce can diced green chiles; 1 15-ounce can kidney beans, drained and rinsed; 1 15-ounce can pinto beans, drained and rinsed; 1 15-ounce can black beans, drained and rinsed (or 1 ½ cups cooked lentils); 1 ½ cups low-sodium beef broth; 1 medium onion; 1 medium bell pepper; ½ –1 small jalapeño; 4 cloves garlic; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon cocoa powder; 1 teaspoon smoked paprika; ¼ teaspoon ground cinnamon; ¼ teaspoon fine salt; ¼ teaspoon ground black pepper

Crockpot Beef and Bean Chili is the hands-off, flavor-packed dinner every busy home cook needs in their back pocket. It’s hearty, loaded with protein, and the slow cooker does all the heavy lifting. This easy beef chili recipe is my weeknight go-to because it saves so much time while still tasting like it’s been simmering all day.

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I discovered this slow cooker trick while juggling work and kids’ activities, and let me tell you—traditional chili takes hours on the stovetop, but this version? Just 20 minutes of prep, and the crockpot works its magic for the rest of the time. It’s a total game-changer for those days when you want a hearty, comforting meal without hovering over the stove.

Why This Crockpot Beef and Bean Chili Is a Game-Changer

Hands-off cooking: After just 20 minutes of prep, the slow cooker takes over. You can set it and forget it!
Saves time: Compared to a traditional stovetop chili that requires constant stirring, this is a true dump-and-go meal.
Incredible flavor: Slow cooking enhances the smoky spices, making this the best slow cooker chili you’ll ever have.
Perfect for meal prep: Make it once and enjoy leftovers all week, or freeze portions for quick meals later.
Customizable: You can adjust the heat or swap ingredients to suit your taste (keep reading for variations).

Equipment You’ll Need for This Crockpot Beef and Bean Chili

To make this homemade chili with beans, you’ll need just a few basic tools:

Slow cooker: Any 6-quart slow cooker will do. For the best results, cook on the low setting for maximum flavor development.
Large skillet: Use this to brown the ground beef before adding it to the crockpot.
Spatula: Essential for breaking up the meat as it cooks.
Knife and cutting board: For chopping veggies like the onion and bell peppers.

Pro Tip: If you’re in the market for a slow cooker, look for one with a timer and a “keep warm” setting—that way, you can come home to perfectly cooked hearty beef and bean chili every time.

Simple Ingredients for Crockpot Beef and Bean Chili

This recipe uses pantry staples and fresh veggies to create a balanced, flavorful dish. Here are the key ingredients:

Ground beef: I recommend using lean ground beef to keep the chili hearty without being greasy. You can also swap in ground turkey for a lighter option.
Beans: A mix of kidney, pinto, and black beans adds texture and protein. Canned beans save time, but you can use cooked dried beans if you prefer.
Spices: Chili powder, cumin, smoked paprika, and a touch of cinnamon create the warm, smoky base flavors. Don’t skip the cocoa powder—it adds depth without tasting chocolatey.
Tomatoes: Fire-roasted diced tomatoes and tomato sauce bring a rich, slightly smoky flavor to the mix.

Crockpot Beef and Bean Chili at a Glance

Servings: Serves 4
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4-5 hours (high)
Total Time: 8 hours, 20 minutes

Ingredients for Crockpot Beef and Bean Chili

Cooking spray
2 pounds lean ground beef or turkey
2 (15-ounce) cans no-salt-added tomato sauce
1 (14-ounce) can fire-roasted diced or crushed tomatoes
1 (4-ounce) can diced green chiles
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed (or 1 ½ cups cooked lentils)
1 ½ cups low-sodium beef broth (or chicken broth)
1 medium onion, diced
1 medium bell pepper, any color, diced
½–1 small jalapeño, finely diced (seeds removed for less heat)
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon cocoa powder
1 teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon fine salt, plus more to taste
¼ teaspoon ground black pepper

How to Make Crockpot Beef and Bean Chili

Heat a large skillet over medium-high heat and spray with cooking spray.
Add the ground beef and use a spatula to break it into small crumbles. Cook for 6-7 minutes, stirring occasionally, until it’s cooked through and no longer pink.
Drain off any excess fat, then transfer the beef to your slow cooker.
Add the tomato sauce, diced tomatoes, green chiles, kidney beans, pinto beans, black beans, beef broth, onion, bell pepper, jalapeño, garlic, chili powder, cumin, cocoa powder, smoked paprika, cinnamon, salt, and black pepper to the slow cooker.
Stir everything together to combine, ensuring the spices are evenly distributed.
Cover with the lid and cook on low for 8 hours (or high for 4-5 hours).
Once the cooking time is up, taste and adjust the seasonings as needed. Add more salt or chili powder for extra flavor.
Serve hot with your favorite toppings, like shredded cheese, sour cream, avocado, or a squeeze of lime.

Jake’s Tips for the Best Crockpot Beef and Bean Chili

Brown the beef: Don’t skip this step—it adds depth of flavor and ensures the meat doesn’t clump in the chili.
Use fresh garlic: Pre-minced garlic works in a pinch, but freshly minced cloves pack more flavor.
Make it ahead: This chili tastes even better the next day as the flavors meld together. Perfect for leftovers!
Freeze it: Portion leftover chili into freezer-safe containers for up to 3 months. Just thaw and reheat for a quick meal.
Customize the heat: Leave the jalapeño seeds in for a spicier kick or omit the jalapeño entirely for a milder version.

Easy Crockpot Beef and Bean Chili Variations

Vegetarian version: Swap the ground beef for crumbled tofu, plant-based “meat,” or extra beans.
Southwest style: Add a cup of corn and a teaspoon of chipotle powder for smoky sweetness.
Kid-friendly: Use mild chili powder and omit the jalapeño for a milder flavor.
Clean out the fridge: Toss in leftover veggies like zucchini or carrots for extra nutrients.

Crockpot Beef and Bean Chili FAQs

Can I make this chili without browning the meat?

Yes, skipping the browning step is an option, but the flavor won’t be as rich. Browning adds a caramelized depth that takes this chili to the next level.

What’s the best way to store leftovers?

Store the chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well and makes the dish lighter, though the flavor will be slightly different.

Can I make this in an Instant Pot?

Yes, you can. Use the sauté function for browning the beef, then pressure cook for 25 minutes with a natural pressure release for best results.

What toppings go best with this chili?

Try shredded cheddar cheese, a dollop of sour cream, diced avocado, crushed tortilla chips, or a squeeze of lime for a fresh finish.

There you have it—the easiest, most flavorful Crockpot Beef and Bean Chili to simplify your weeknights. What time-saving tricks do you use to get dinner on the table faster? Let me know in the comments below!