Best Slow Cooker Chili With Beef and Pinto Beans

In the days before Thanksgiving, this slow cooker beef and pinto bean chili is our go-to dinner for its incredible flavor and ease! Its rich, smoky broth, combined with sweet corn and peppers, makes it taste far more complex than the simple ingredients it’s made with.

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This hearty chili is the ultimate set-it-and-forget-it recipe, filling the house with mouthwatering aromas as it simmers. My daughter always says, “It smells like a party in the kitchen!” What I love most is how it gives me extra time to focus on holiday planning, all while serving up a delicious, comforting meal for the whole family.

Looking for more easy dinner ideas? Check out my Sweet Potato Black Bean Curry, Easy 5-Ingredient Chickpea Curry, or Roasted Pumpkin Salad—perfect for busy weeknights. Now, let’s get that crockpot going!

Why You’ll Love This Slow Cooker Beef & Pinto Bean Chili Recipe
This is hands down my best chili recipe yet—packed with flavor, easy to make, and a family favorite for those chilly nights.

• Low Effort: Just 15 minutes of prep and then the slow cooker takes care of the rest.
• Great for Meal Prep: Store it in single-serving containers for easy reheating throughout the week.
• Versatile: Adjust the spice level, add more veggies, or make it vegetarian for a custom twist.
• Freezer-Friendly: Perfect for busy weeknights—just reheat and enjoy a quick, satisfying dinner.

Ingredients and Substitutions

This chunky slow cooker chili uses simple, staple ingredients for a deeply satisfying, effortless meal. For the full recipe with ingredient amounts, scroll down to the recipe card at the end of this post.

Here’s a spun version of your Ingredients and Substitutions:

• Ground Beef: Lean ground beef cooks faster, but feel free to use your preferred type.
• Dried Pinto Beans: For the best results, soak the pinto beans in water overnight.
• Tomato Sauce: Avoid pre-seasoned tomato sauces (especially those with basil or cheese) as they’ll alter the flavor. You can substitute with 4 tablespoons of tomato paste and water in a pinch.
• Diced Tomatoes: You can use regular diced tomatoes or fire-roasted for an extra smoky flavor.
• Onion: White, yellow, or red onions all work well—choose your favorite.
• Bell Pepper: I prefer red or green bell peppers, but any color works. You can also use Anaheim or poblano peppers for a different twist.
• Garlic: If you’re out of fresh garlic, substitute with ¾ teaspoon of garlic powder.
• Spices: A mix of cumin, smoked paprika, chili powder, and oregano delivers that signature Southwest flavor.
• Broth: Beef broth adds richness, but vegetable broth or water is a fine substitute.
• Salt and Pepper: Use kosher salt and freshly cracked black pepper for the best flavor.
• Corn: Adds a touch of sweetness. You can use fresh, frozen, or canned corn (just be sure to drain and rinse it if canned).
• Toppings: I love topping this chili with cheddar cheese, jalapeño slices, and fresh cilantro!

See the recipe card for specific quantities.

How to Prepare Slow Cooker Beef & Pinto Bean Chili

This flavorful slow cooker beef chili is incredibly easy to make, with minimal effort for a hearty meal! Simply brown the beef, add all the ingredients to your slow cooker, and let it simmer to perfection for a warm, comforting dish.

Step 1:

Place a skillet over medium heat and brown the ground beef, breaking it up as it cooks. Add the chopped onion and bell pepper, cooking until softened, then mix in the garlic and sauté for about 30 seconds until fragrant.

Step 2:

Drain any extra fat and transfer the beef and veggies to the slow cooker. Add the soaked pinto beans, tomato sauce, diced tomatoes, and 2–2½ cups of broth. Stir everything together until well mixed.

Step 3:

Mix in cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the beans are fully tender.

Step 4:

About 30–60 minutes before it’s done, add the corn. Taste and adjust the seasoning if needed. Serve in bowls or over rice, and top with cheddar cheese, sliced jalapeños, and cilantro.

Variations

Customize this southwest-style chili based on what you have in your fridge! Here are some tasty variations to try:

Vegetarian Chili: Omit the beef and double the beans. You can make it with all pinto beans or a mix of pinto and black beans.

Extra Smoky: Add 1-2 chopped chipotles in adobo sauce for a smokier, spicier chili.

White Bean Chili: Swap pinto beans for white beans like cannellini beans, and use ground chicken instead of beef.

Spicier Chili: Add ¼ teaspoon of cayenne pepper or more chili powder for extra heat. You can also throw in ¼-1/2 finely chopped jalapeño.

Low-Carb Chili: Increase the ground beef to double the amount and skip the beans for a low-carb alternative.

Protein Swap: Ground turkey, chicken, or pork are great substitutes for the beef.

Serving Suggestions & Food Pairings for Slow Cooker Beef & Pinto Bean Chili

This hearty beef-and-bean chili is perfect for cozy autumn and winter evenings, but we love it year-round! Here are some of our favorite ways to enjoy it:

• Serve over rice or pair it with cornbread for dipping.
• Bring it to potlucks along with Garlic Roasted Green Beans and Creamed Corn with Jalapeño.
• Pair with Roasted Parsnips & Carrots or Roasted Beets & Carrots for an easy day-after-Thanksgiving meal.
• Use any leftovers for nachos, baked potatoes, or tacos. Delicious!
• Enjoy on game days with Crispy Air Fryer Sweet Potato Wedges, Chipotle Sauce, and Street Corn Guacamole.

Storage Tips

This flavorful slow cooker chili with veggies gets even better after a day! Here’s how to store it for later:

Fridge: Let the chili cool completely, then store it in an airtight container for up to 4–5 days. The flavors will continue to deepen overnight.

Freezer

This chili freezes perfectly! Transfer to freezer-safe bags or containers for up to 3 months. Thaw it in the fridge overnight before reheating. 

Reheating

Microwave in 30-second increments until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.

Top Tips for Slow Cooker Beef & Pinto Bean Chili

Even if it’s your first time making slow cooker chili, these easy tips will ensure it turns out perfect every time:

Soak the Beans: Soak the beans for at least 4–6 hours to help tenderize them, but soaking them overnight is ideal.

Use Canned Pinto Beans: Canned beans cut down on cooking time since they’re already cooked. If you use canned beans, reduce the broth to 1 ¼ cups.

Make it Soupier: For a more soupy chili, add an extra 1–2 cups of broth.

Add More Toppings: Boost the flavor and texture with a dollop of sour cream, diced avocado, and Fritos or crispy tortilla chips.

Cook it on the Stove: Brown the beef in a large Dutch oven or pot. Cook the veggies and garlic as usual. Add the remaining ingredients, stir well, and bring to a boil over high heat. Reduce to a simmer and cook for 2–3 hours, checking occasionally and adding more liquid if needed.

FAQs

Can I use canned beans?
Yes! Two 15-oz cans (drained) reduce cook time to 4–6 hours on Low.

Can I cook in a large pot?
Absolutely! Simmer gently (covered) for 2–3 hours.

Can I make it milder?
Reduce the chili powder and skip the jalapeño topping.

Can I add other vegetables?
Definitely! Diced zucchini, carrots, or bell peppers can be added during cooking for extra flavor and nutrition.

Notes

1. This chili tastes even better the next day as the flavors have time to meld.

2. Mash some beans or cook uncovered for 30–60 minutes to reduce extra liquid.

3. Add fresh toppings like shredded cheese, sliced jalapeno, and cilantro just before serving for best flavor.

4. Store cooled chili in an airtight container in the refrigerator for up to 4–5 days or freeze for up to 3 months.

Nutrition

Serving: 1.5Cups
Calories: 350kcal
Carbohydrates: 32g
Protein: 26g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 750mg
Fiber: 10gSugar: 6g