Spicy Slow-Cooker Chili with Black Beans
A hearty, smoky chili made in a slow cooker, packed with black beans, ground beef, and fire-roasted tomatoes. This mexican-inspired one pot ready in about 70 minutes pairs ground beef, (15 oz) drained and rinsed black beans, (14.5 oz each) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1.5 lbs ground beef
- 1 can (15 oz) drained and rinsed black beans
- 2 cans (14.5 oz each) diced tomatoes
- 1 diced onion
- 1 diced bell pepper
- 2 minced garlic cloves
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: In a slow cooker, brown 1.5 lbs ground beef over medium-high heat, breaking it into small pieces, until fully cooked. Drain excess fat.
- Step 2: Add 1 diced onion, 1 diced bell pepper, and 2 minced garlic cloves. Cook for 5-7 minutes until vegetables soften and garlic is fragrant.
- Step 3: Stir in 2 cans diced tomatoes, 1 can black beans, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
- Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chili thickens and the flavors meld.
- Step 5: Serve with a dollop of sour cream, shredded cheese, or a splash of lime juice (1 tbsp).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Slow-Cooker Chili with Black Beans take to make?
Total time is about 70 minutes (10 min prep + 60 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 Spicy Slow-Cooker Chili with Black Beans?
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 ground beef from drying out.
Can I substitute ingredients in Spicy Slow-Cooker Chili with Black Beans?
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 Spicy Slow-Cooker Chili with Black Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spicy Slow-Cooker Chili with Black Beans?
Mexican one pot 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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