Slow Cooker Beef and Three Bean Chili

This classic chili is made with beef, kidney beans, cannellini beans, black beans, a medley of spices, and it's made in the crockpot! Perfect comfort food.

Course Main Course
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6


  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red bell pepper, chopped
  • 1 1/2 pounds lean ground beef
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 (15 ounce) cans tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can kidney beans, drained and rinsed
  • 1 (14.5 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • sour cream for serving
  • shredded cheddar for serving
  • chopped cilantro for serving
  • chopped scallions for serving
  • tortilla chips for serving


  1. Heat a large skillet over medium-high heat. Add the olive oil, onion, and garlic and sauté for 5 minutes, stirring frequently. Add the bell pepper and sauté for another 2-3 minutes. Add the beef, chili powder, cumin, onion powder, paprika, smoked paprika, and salt and sauté for 6-7 minutes or until beef is cooked through.

  2. Add mixture to your slow cooker along with the tomato sauce, diced tomatoes, kidney beans, cannellini beans, and black beans. Stir to combine. Cover and cook on low for 7-8 hours, or on high for 4-5. You will know it's finished when the chili is very thick and concentrated. I've even cooked mine for longer on low. Season to taste with additional salt if desired.

  3. Serve with sour cream, cheese, chopped cilantro, scallions, and crushed tortilla chips!