Slow Cooker Multi-Ethnic Bean Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty slow cooker chili blending spices and beans inspired by the U.S.'s growing ethnic diversity, perfect for a comforting and nutritious meal. This latin american-inspired slow cooker (vegetarian) ready in about 255 minutes pairs dried black beans, dried pinto beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 cup dried black beans
• 1 cup dried pinto beans
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 14 oz can diced tomatoes
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup for garnish chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup dried black beans and 1 cup dried pinto beans thoroughly and soak in water overnight or for at least 8 hours. Drain before use.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat and sauté 1 medium diced yellow onion with 4 minced garlic cloves for 4 minutes until softened and fragrant.
3. Step 3: Transfer the sautéed onion and garlic into a slow cooker. Add the drained beans, 14 oz canned diced tomatoes, 2 tbsp tomato paste, 4 cups vegetable broth, 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Stir all ingredients to combine, cover, and cook on low for 8 hours or on high for 4 hours until beans are tender and chili thickens.
5. Step 5: Just before serving, stir in 1 tbsp fresh lime juice to brighten flavors.
6. Step 6: Serve the chili topped with 1/4 cup chopped fresh cilantro for a fresh herbal contrast.