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Cozy Crockpot Chili with Three Beans: Easy Dinner for Chilly Nights

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This hearty, set-it-and-forget-it chili features three beans, ground beef, and a rich, smoky broth. Perfect for chilly nights, it’s a crowd-pleaser that requires minimal prep and delivers maximum comfort.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (85/15)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar (optional)
  • 1 bay leaf (optional)
  • Sour cream, shredded cheddar cheese, chopped green onions, fresh cilantro (for serving)

Instructions

  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned all over (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté aromatics: Add diced onion to the skillet and cook for 2-3 minutes until softened. Add minced garlic and tomato paste, cook for 1 minute, stirring constantly.
  3. Build seasoning: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the beef mixture. Stir and cook for 30 seconds until fragrant.
  4. Transfer to slow cooker: Scrape the beef mixture into a 6-quart or larger slow cooker.
  5. Add liquids and beans: Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Add drained and rinsed kidney beans, black beans, and pinto beans. Stir to combine. Add bay leaf and brown sugar if using.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and adjust seasoning 30 minutes before serving.
  7. Thicken if needed: If chili is too thin, mash some beans against the side of the slow cooker with a fork, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 10 more minutes.
  8. Serve: Ladle into bowls and top with desired garnishes such as sour cream, shredded cheddar, chopped green onions, or fresh cilantro.

Notes

For best flavor, brown the meat and toast the spices. Chili tastes even better the next day. To make vegetarian, skip the meat and add an extra can of beans or diced mushrooms. For a spicier version, add 1-2 minced chipotle peppers in adobo sauce. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chili, three bean chili, slow cooker chili, easy chili recipe, cozy dinner, comfort food, chili with beans

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