Slow Cooker Beefy Three-Bean Chili

This Slow Cooker Beefy Three-Bean is so rich and hearty and full of flavor, it’s sure to become a favorite recipe!

Prep Time15

Cook Time6

Total Time6 15

Course: Main

Cuisine: American

Servings: servings

1 pound lean ground beef
Salt & freshly ground black pepper to taste
2 15-ounce cans black beans, drained & rinsed
1 15-ounce can pinto beans, drained & rinsed
1 15-ounce can kidney beans, drained & rinsed
1 chipotle pepper in adobo sauce minced (remove the seeds for less heat)
1 teaspoon adobo sauce more or less to taste
4 cloves garlic minced
1 14.5-ounce can fire-roasted (or regular) diced tomatoes
1 12-ounce bottle dark beer, such as Shiner Bock or Negro Modelo (or you may substitute beef broth)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried Mexican oregano
1/4 teaspoon smoked paprika
For serving: sour cream shredded cheddar/Monterrey Jack/Mexican-blend cheese, chopped fresh cilantro

Brown the ground beef in a large saucepan over medium-high heat until it is cooked through. Drain the grease and season with the salt and pepper to taste.
In a large slow cooker, combine the cooked ground beef, black beans, pinto beans, kidney beans, chiptole pepper, adobo sauce, garlic, diced tomatoes, beer, chili powder, cumin, coriander, Mexican oregano, and paprika.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Adjust the seasonings with additional salt and pepper, if desired. Serve with a dollop of sour cream, a pinch of shredded cheese, and a sprinkle of cilantro.

Serve with all your favorite toppings. Leftovers are a given and taste great!

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