Slow Cooker Texas-Style Beef Chili with Beans and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich and hearty slow cooker chili combining tender beef, black beans, and bell peppers seasoned with traditional Texas spices for a comforting meal. This american-inspired slow cooker ready in about 380 minutes pairs ground beef, large, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 lbs ground beef
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 2 cans (15 oz each), drained and rinsed canned black beans
• 1 can (28 oz) diced tomatoes
• 1 cup beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 4 cloves, minced garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs ground beef and cook, breaking up the meat with a spoon, for 6-8 minutes until browned and no longer pink. Transfer beef to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 1 medium diced green bell pepper, 1 medium diced red bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant, then transfer to slow cooker.
3. Step 3: Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (28 oz) diced tomatoes with juice, 1 cup beef broth, 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir to combine all ingredients.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens slightly.
5. Step 5: Before serving, stir the chili and adjust seasoning if needed. Serve hot with your choice of toppings like shredded cheese or fresh cilantro.