Five-Bean Slow-Cooker Chili

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A rich, slow-cooked chili featuring a blend of five beans and aromatic vegetables. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs kidney beans, black beans, pinto beans 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

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Instructions

1. 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.
2. Step 2: Stir to combine, then season with 1/4 tsp salt.
3. 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.