Crockpot Bean Chili Recipe

This Crockpot Bean Chili is packed with three kinds of beans, colorful vegetables, tomatoes, and warming spices. It’s simple to prepare, filling, flavorful, and perfect for a cozy family dinner.

Equipment

• skillet
• crockpot

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)
• 1 tablespoon tomato paste
• 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
• Juice of 1 lime

Instructions

1. Dice the yellow onion, red bell pepper, and green bell pepper. Mince the garlic cloves.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and bell peppers. Cook for about 4–5 minutes, stirring occasionally, until they begin to soften.
3. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
4. Transfer the sautéed vegetables to your crockpot.
5. Add the black beans, kidney beans, pinto beans, crushed tomatoes, diced tomatoes, broth, chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne pepper (if using), salt, black pepper, bay leaf, and tomato paste to the crockpot.
6. Stir everything together until well combined.
7. Cover the crockpot and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
8. Remove the bay leaf.
9. Stir in the juice of 1 lime just before serving.
10. Taste the chili and add more salt or other seasonings if needed.
11. Ladle the hot chili into bowls and serve with your favorite toppings.

Notes

Sautéing the vegetables first creates a richer flavor. For thicker chili, leave the lid on and mash a small portion of beans. For thinner chili, add extra broth. Allow the chili to rest for 10–15 minutes before serving for better flavor development.