This slow cooker black bean chili with ground beef is a hearty, no-fuss pot that practically cooks itself. Browned beef, black beans, tomatoes, onion, and garlic simmer for hours with chili seasoning and beef broth until the flavors are deep, savory, and a little smoky.
It is an easy choice for game day, busy weeknights, or meal prep, because a quick browning step in the skillet is all the work it needs. Serve it plain in a bowl, pile on your favorite toppings, or spoon it over hot dogs and burgers for a loaded meal.
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Why This Works
Browning the beef first gives the chili a deeper flavor than dropping raw meat into the slow cooker. It also lets you drain off excess fat, so the finished chili is rich without being greasy. Cooking the beef until it is no longer pink also gets it started on the way to a safe 160 degrees F.
Black beans hold their shape well during a long cook, which means they stay tender instead of turning to mush. They add fiber, protein, and a mild, earthy flavor that balances the spices and the tomatoes.
A modest amount of broth keeps the chili thick instead of soupy. The tomatoes and onion release their own juices over the long cook, so you do not need much extra liquid. The result is a spoonable, hearty chili with plenty of body.
Ingredients
- 1 lb lean ground beef (ground turkey or chicken also works)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili seasoning
- 1 cup low-sodium beef broth
- 1/2 teaspoon salt, plus pepper to taste
How to Make Slow Cooker Black Bean Chili
1. Brown the beef.
Cook the ground beef in a large skillet over medium heat, breaking it into crumbles, until it is browned and no longer pink. Drain off the excess fat.
2. Fill the slow cooker.
Transfer the beef to the slow cooker. Add the black beans, diced tomatoes with their juice, onion, garlic, chili seasoning, beef broth, salt, and pepper.
3. Stir and cook.
Stir everything together well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the onion is soft and the flavors have blended.
4. Thicken if needed.
If you would like a thicker chili, remove the lid for the last hour of cooking so some of the liquid can evaporate.
5. Taste and serve.
Taste and add more salt, pepper, or chili seasoning if you like. Ladle the chili into bowls and add your favorite toppings.
How to Serve
Serve the chili with a warm square of cornbread with creamed corn for dipping. It is also great over a split twice baked potato or spooned on chili dogs for a casual dinner. For a heartier plate, serve a scoop of easy Mexican rice alongside. Top each bowl with shredded cheese, sour cream, or chopped green onions.
How to Store and Reheat
Cool the chili and refrigerate it in an airtight container within two hours of cooking. It keeps for up to 4 days. Freeze it in portions for longer storage and thaw it overnight in the refrigerator. Reheat on the stovetop or in the microwave until it is steaming hot, adding a splash of broth if it has thickened too much. If you plan to keep leftovers, store the toppings separately.
Tips and Variations
The chili seasoning you choose controls the heat, so taste it before adding more. If you use a store-bought packet, keep in mind that it already contains salt, which is why the recipe only calls for a small amount. Other beans, such as kidney or pinto, can be added or used in place of black beans.
Food safety is simple with ground meat. This quick chili recipe from University of Minnesota Extension notes that ground beef should be cooked to 160 degrees F, and that leftovers should be refrigerated within two hours.
For variations, stir in a can of corn during the last part of cooking, add diced bell peppers with the onion, or use ground turkey for a lighter chili. A spoonful of tomato paste adds extra richness, and a dash of hot sauce gives it a kick.
FAQ
Do I have to brown the beef first?
Yes, it is the best way to build flavor and to drain extra fat. Raw beef dropped into the slow cooker can also clump and leave the chili greasy.
Can I use dried black beans?
Dried beans need to be soaked and fully cooked before they go into a slow cooker, so canned beans are much simpler for this recipe.
Can I cook this chili on high?
Yes. Cook it on HIGH for 3 to 4 hours instead of 6 to 8 hours on LOW. The flavor is slightly deeper on the longer, lower setting.
How can I make this chili spicier?
Add extra chili seasoning, a diced jalapeno, or a few dashes of hot sauce. Taste before serving and adjust to your liking.
Can I freeze leftover chili?
Yes. Cool it completely, freeze it in a freezer-safe container, and thaw it in the refrigerator overnight before reheating.
Slow Cooker Black Bean Chili with Ground Beef
Ingredients
Main Ingredients
- 1 lb lean ground beef ground turkey or chicken also works
- 1 can (15 oz) black beans drained and rinsed
- 1 can (14.5 oz) diced tomatoes with their juice
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp chili seasoning
- 1 cup low-sodium beef broth
- ½ tsp salt plus pepper to taste
Instructions
Cooking
- Brown the ground beef in a large skillet over medium heat until no longer pink, then drain off the excess fat.
- Transfer the beef to the slow cooker and add the beans, tomatoes with their juice, onion, garlic, chili seasoning, broth, salt, and pepper.
- Stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- For a thicker chili, remove the lid for the last hour of cooking.
- Taste, adjust the seasoning, and serve with your favorite toppings.
