Five-Bean Slow-Cooker Chili
A rich, slow-cooked chili featuring a blend of five beans and aromatic vegetables. This american-inspired slow cooker ready in about 380 minutes pairs (15 oz), drained and rinsed black beans, (15 oz), drained and rinsed pinto beans, (15 oz) tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed kidney beans
- 1 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed pinto beans
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz), undrained diced tomatoes
- 1 large, diced onion
- 3 cloves, minced garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 cup beef broth
- 1/4 tsp salt
Instructions
- Step 1: Place all drained beans in a slow cooker, then add the tomato sauce, diced tomatoes (with juice), diced onion, minced garlic, chili powder, cumin, smoked paprika, and beef broth.
- Step 2: Stir to combine, then season with 1/4 tsp salt.
- Step 3: Cover and cook on low for 6-8 hours, or until flavors meld and chili thickens. Stir occasionally during the last hour to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Bean Slow-Cooker Chili take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Five-Bean Slow-Cooker Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) tomato sauce from drying out.
Can I substitute ingredients in Five-Bean Slow-Cooker Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Bean Slow-Cooker Chili for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Five-Bean Slow-Cooker Chili?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a chilly night. The spices blended beautifully without overpowering the beans.
- ★★★★★
Loved it! Made it for my vegan friend and she called it 'restaurant quality'.
- ★★★★★
My family devoured this chili! The slow cooker made it so easy, and the beans were perfectly soft.
