The weather is getting chillier, and that can only mean one thing – it’s time for something warm and hearty! This slow cooker three bean chili with beef is one of the best chili recipes out there! It comes together in a breeze and then slow cooks all day for a warm and filling meal.
I found this recipe around 15 years ago at allrecipes.com. I have since tweaked it a bit, but there really wasn’t much tweaking to do in all honesty.
Tomato-Based Chili
Some people are set in their ways when it comes to chili. There is the anti-bean crowd, the deer meat crowd, the no tomato crowd, etc. Well, if you are part of that last crowd, I will save you the trouble and let you know this recipe is likely not for you. Indeed, this recipe is loaded with tomato-y goodness thanks to the addition of both tomato sauce and tomato juice.
What Types of Beans to Use for Three Bean Chili
I prefer to use pinto beans and two types of kidney beans – dark kidney beans and light kidney beans. However, you can easily change out the beans to use other family favorites or to suit whatever beans you have on hand.
Simple Steps to Delicious Slow Cooker 3 Bean Chili
First, you simply brown some ground beef with onions and peppers in a large stock pot or skillet. Drain the meat and then add the meat to the bottom of a large slow cooker.
Next, it’s time to add in the the beans, the tomato base, and the seasonings. The concoction will turn a bright red color due to the bright red tomato juice and tomato sauce.
Set the slow cooker to high for 4-6 hours or to low for 8-10 hours.
This chili thickens upon standing. And it is even more superb on the second day – as many chili recipes are!
What to Serve with this Easy Stove Top Chili with Tomato Juice
Enjoy this slow-cooker three bean chili with beef over rice or along with Fritos or crackers. We also enjoy serving leftover chili on frozen tamales for a quick dinner.
Slow Cooker Three Bean Chili with Beef
Equipment
- 1 slow cooker
Ingredients
- 1 1/2 cup Onions chopped
- 1/2 cup Green bell peppers chopped
- 2 lbs Ground beef
- 16 oz Dark red kidney beans drained
- 16 oz Light red kidney beans drained
- 16 oz Pinto beans drained
- 48 oz Tomato juice
- 29 oz Tomato sauce
- 1/8 tsp Red pepper
- 1/2 tsp White sugar
- 1/2 tsp Italian seasoning
- 1 tsp Black pepper
- 1 tsp Salt
- 1 1/2 tsp Cumin or roasted cumin
- 1/4 cup Chili powder
Instructions
- In large stockpot or skillet, brown ground beef and onions and peppers.
- Drain.
- Add the drained beef to the bottom of a large slow cooker. Add the beans, tomato juice, tomato sauce, and seasonings.
- Cook on high for 4-6 hours or on low for 8-10 hours.
- Serve with Fritos, cornbread, rice, or tamales.
Nutrition
Check out our other delicious soups and chilis!
SAUSAGE SPINACH TORTELLINI SOUP
EASY STOVE TOP CHILI WITH TOMATO SAUCE
CHICKEN SOUP WITH AMISH NOODLES
BLACK EYE PEA SOUP WITH TORTELLINI AND SAUSAGE
10+ SIMPLE SOUPS FOR SOUP AND SANDWICH NIGHT
SMOKED PORK GREEN CHILI SLOW COOKER RECIPE
OLD FASHIONED HAM AND BEAN SOUP
SLOW COOKER THREE BEAN CHILI WITH BEEF
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