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crockpot-chili

Three Bean Crockpot Chili

Matt & Jessica @ Clover Meadows Beef
Three Bean Crockpot Chili. Easy-to-make, thick, hearty, slow-simmered chili makes the best comfort food for winter weekends

Prep Time 15 minutes
Servings 6

Ingredients
  

  • 2 pounds ground beef
  • 2 teaspoons kosher salt
  • 1 Tablespoon tomato paste
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup water
  • 3 garlic cloves, minced
  • 1 can black beans, rinsed and drained (15 ounces)
  • 1 can chickpeas, rinsed and drained (15 ounces)
  • 1 can kidney beans, rinsed and drained (15 ounces)
  • 1 can diced tomatoes with mild green chiles (10 ounces)
  • 1 can no salt added tomato sauce ( 8 ounces)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder (more if you like more heat)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 bay leaves

Toppings

  • cheddar cheese, grated
  • red onion, chopped
  • sour cream

Instructions
 

  • Brown the ground beef in a large, deep skillet over medium-high heat. Break the beef into pieces as it browns.  Drain all liquid from pan. 
  • Add tomato paste, onion, bell pepper and garlic. Cook until vegetables have softened. 
  • Transfer ground beef mixture to a slow cooker, and add 1 cup water, black beans, kidney beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder and bay leaves. 
  • Cover and cook on low for 5 hours. Discard bay leaves prior to serving. 
  • Top chili with desired toppings.