Slow Cooker Beef and Bean Chili

Prep: 20 mins.Cook: 8 hoursTotal: 8 hrs, 20 mins.
Servings: Serves 8


  • 2 teaspoons avocado oil or olive oil
  • pounds lean ground beef or bison (may substitute ground turkey)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, any color, diced
  • 1 small jalapeño pepper, finely diced (seeds and membranes removed for less heat)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper
  • 2 (15-ounce) cans no-salt-added tomato sauce
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
  • 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  • ¾ cup low-sodium beef broth (may substitute water or chicken broth) 
  • 1 tablespoon cocoa powder
  • ¼ teaspoon ground 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 black 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 all 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.

Nutrition Information

  • Serving Size: 1/8th recipe
  • Calories: 336
  • Fat: 7 g
  • (Sat Fat: 2 g)
  • Sodium: 689 mg
  • Carbohydrate: 39 g
  • (Fiber: 13 g
  • Sugar: 10 g)
  • Protein: 29 g
  • Cholesterol: 39 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom

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