Three-Bean Slow-Cooker Chili with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful, protein-packed chili simmered low and slow with three types of beans and smoky spices. This american-inspired slow cooker (vegetarian) ready in about 380 minutes pairs (14.5 oz) diced tomatoes, beef broth, (15 oz, drained) cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.8 (8 ratings) Prep: 20 min Cook: 360 min Serves 8 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, cook 1 lb ground beef over medium heat until browned and crumbled, about 6-8 minutes. Drain excess fat and return to skillet.
  2. Step 2: Add 1 finely diced onion and 2 minced garlic cloves to the skillet. Sauté for 3-4 minutes until onion is translucent and fragrant.
  3. Step 3: Transfer cooked beef mixture to a 4-quart slow cooker. Add 1 can diced tomatoes, 1 cup beef broth, 1 can cannellini beans, 1 can kidney beans, 1 can pinto beans, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne pepper.
  4. Step 4: Stir until all ingredients are well combined. Cover and cook on low for 6-7 hours or high for 3-4 hours until flavors meld and beans are tender.
  5. Step 5: Stir in additional salt and pepper to taste. Simmer uncovered for 15 minutes to thicken slightly if desired, until the chili coats the back of a spoon.

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Frequently asked questions

How long does Three-Bean Slow-Cooker Chili with Smoked Paprika 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 Three-Bean Slow-Cooker Chili with Smoked Paprika?

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 (14.5 oz) diced tomatoes from drying out.

Can I substitute ingredients in Three-Bean Slow-Cooker Chili with Smoked Paprika?

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 Three-Bean Slow-Cooker Chili with Smoked Paprika 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.

Is Three-Bean Slow-Cooker Chili with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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