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Slow Cooker Beef and Beans Chili
Emily Hart

Slow Cooker Beef and Beans Chili: A Family Favorite Meal

This Slow Cooker Ham and Beans Soup is the perfect comfort food, combining smoky ham, tender beans, and vegetables for a rich, satisfying meal. It's simple to prepare and cooks slowly to develop deep, savory flavors, making it an ideal choice for a busy weeknight or cozy weekend dinner.
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Prep Time 15 minutes
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • Ground Beef: 1 lb lean ground beef or ground turkey for a lighter option
  • Beans: 1 can 15 oz kidney beans, drained and rinsed
  • Beans: 1 can 15 oz black beans, drained and rinsed
  • Tomatoes: 1 can 15 oz diced tomatoes, undrained
  • Tomato Paste: 2 tbsp
  • Broth: 2 cups beef broth or vegetable broth
Vegetables:
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
Spices:
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground oregano
  • ½ tsp black pepper or to taste
  • Salt to taste
Optional Toppings:
  • Shredded cheese
  • Sour cream
  • Fresh cilantro
  • Chopped green onions

Method
 

  1. Cook the Beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain any excess fat.
  2. Prepare the Slow Cooker: Add the cooked beef, kidney beans, black beans, diced tomatoes, tomato paste, broth, onion, bell pepper, garlic, and spices to the slow cooker. Stir to combine.
  3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if you’re at home.
  4. Taste and Adjust: Taste the chili before serving and adjust the seasoning with salt, pepper, or chili powder as needed.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 12gSodium: 800mgFiber: 10g

Notes

  • For a vegetarian version: Substitute the ham with smoked tofu or tempeh and use vegetable broth instead of chicken broth.
  • For lower sodium: Use low-sodium broth and reduce the amount of added salt, as ham can be salty enough.
  • Storage: Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months. Let it cool completely before storing.

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