Crock-Pot Beef Bean Chili Soup
A family favorite homemade Crock-Pot chili soup, perfectly seasoned with smoked paprika and cumin. This easy slow cooker beef chili is packed with fresh vegetables, black and red kidney beans, and full of hearty, comforting flavor.
There’s nothing quite like a bowl of hearty, comforting bean chili soup after a busy day, and this slow cooker beef chili hits all the right notes. Packed with tender ground beef, black and red kidney beans, fresh vegetables, and perfectly seasoned spices, it’s effortless to make in your Crock-Pot and ideal for weeknight dinners, meal prep, or cozy weekends. Serve it with tortilla chips, fresh cilantro, or creamy avocado for an extra touch of flavor. With minimal prep and maximum taste, this chili is sure to become a family favorite and a go-to recipe for entertaining or casual meals alike. For more comforting meals, try other delicious soups such as Homemade Cream of Mushroom Soup.
Crock-Pot Beef Bean Chili Soup Recipe
Texture: chewy, thick with lots of veggies and beans.
Taste: mildly spicy.
Simplicity: You need to chop the onion, bell pepper, and tomato. The onion, garlic, and ground beef should be cooked for a few minutes in a frying pan before adding them to the slow cooker.
Meal Type: soup, dinner.
Ingredients Needed
- Canola Oil – used to sauté the onions, garlic, and beef. It prevents sticking and adds a neutral base for cooking without overpowering the chili’s flavors.
- Onion – adds natural sweetness and depth to the chili, enhancing the overall flavor profile.
- Garlic Cloves – provide aromatic flavor and a subtle spicy note that complements the beef and vegetables.
- Ground Beef – the main protein in the chili, giving it a rich, meaty flavor that makes this a filling meal.
- Green Bell Pepper – adds sweetness, crunch, and a fresh vegetable component.
- Tomato – provides natural sweetness, and contributes to the chili’s thick texture.
- Homemade or Store-bought Chicken Stock – adds savory depth and moisture, helping to create a flavorful base for the slow cooker chili.
- Tomato Sauce – thickens the chili and intensifies the tomato flavor, giving it a rich, hearty consistency.
- Chili Powder – giving it warmth and subtle heat.
- Cumin – smoky notes that enhance the chili’s depth and complexity.
- Worcestershire Sauce – boosting the savory taste of the beef.
- Smoked Paprika – adds a smoky aroma and mild heat.
- Salt – enhances and balances the flavors of all ingredients.
- Oregano – slightly peppery note that complements the tomato and spices.
- Black Pepper – adds an extra heat to the dish.
- Red Kidney Beans – adds texture, fiber, and protein, making the chili hearty and filling.
- Black Beans – adding extra variety and more protein.
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How to make Beef Slow Cooker Chili
- (Full recipe below). Gather all ingredients: ground beef, oil, onion, garlic, bell pepper, tomato, tomato sauce, stock, chili powder, cumin, Worcestershire sauce, smoked paprika, salt, black pepper, oregano, and black and red kidney beans.
- Prepare the base: In a frying pan, sauté the onion and garlic until fragrant. Add the ground beef and cook until browned. Transfer the beef mixture to the Crock-Pot.
- Cook the chili: Add all remaining ingredients to the slow cooker except the beans. Cook on high for 3 hours.
- Add the beans: Stir in the black and red kidney beans and cook for an additional hour.
Tips to make Slow Cooker Bean Beef Chili
- Start by browning the ground beef in a frying pan over medium heat. Be sure to drain any excess fat to keep the chili rich but not greasy. Browning the meat first enhances the flavor and adds depth to your slow cooker chili.
- You can use canned tomatoes instead of fresh one if that’s what you have on hand. Both work well, but canned tomatoes often give the chili a richer, slightly sweeter flavor.
- For a unique twist and deeper flavor, consider adding a “secret ingredient” to your chili. Small amounts of chocolate, molasses, or coffee (about ½ to 1 teaspoon) can enhance the richness and complexity without overpowering the dish. These additions are perfect if you’re looking for a gourmet touch to your easy slow cooker chili.
- Don’t worry if you don’t have red or black kidney beans. You can use any beans from your pantry, such as pinto, black-eyed peas, or white beans. This makes the recipe flexible and adaptable to what you have at home.
Homemade Slow Cooker Chili Soup FAQ’s
Browning the ground beef before adding it to your Crock-Pot chili is optional, but highly recommended. Cooking the beef in a frying pan first helps remove excess fat, which can be drained before adding it to the slow cooker. It also adds a deeper, richer flavor to your chili, making your slow cooker beef chili even more hearty and delicious.
Top your slow cooker chili with tortilla chips, diced avocado, fresh cilantro, green onions, shredded cheddar cheese, sour cream, or plain Greek yogurt. These garnishes add texture, flavor, and visual appeal, making your easy bean beef chili even more inviting.
For a complete chili party spread, serve Mexican flavored meals like Guacamole, Cornbread, Fish Tacos, Chicken Fajitas, Taco Zucchini Quinoa Casserole, Stuffed Jalapenos, Pork Quesadillas. These dishes pair perfectly with hearty slow cooker homemade chili and make entertaining effortless.
To thicken your homemade bean chili, stir in a little cornstarch mixed with water or add extra vegetables such as bell peppers, tomatoes, or beans. These methods create a thicker, heartier chili that’s perfect for weeknight dinners or meal prep.
Other Soup Recipes
- Crockpot Chicken Taco Soup Party
- Borscht
- Black Bean Mexican Soup
- Vegetable Cauliflower Soup
- Zuppa Toscana
- Creamy Broccoli Cheddar Cheese Soup with Bacon
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Crock-Pot Beef Bean Chili Soup
Ingredients
- 1 Tbsp. canola oil
- 1 onion diced
- 2 garlic cloves minced
- 2 lb. ground beef
- 1 green bell pepper diced
- 1 tomato diced
- 4 cups chicken stock homemade or store-bought
- 16 oz. tomato sauce
- 1 1/2 Tbsp. chili powder
- 2 tsp. cumin
- 2 tsp. worcestershire sauce
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. salt
- 1 tsp. oregano
- 1/8 tsp. black pepper
- 16 oz. red kidney beans 1 can
- 16 oz. black beans 1 can
Instructions
- Heat a frying pan over medium heat and add the oil.1 Tbsp. canola oil
- Sauté the chopped onion for 3–4 minutes until soft. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.1 onion, 2 garlic cloves
- Remove the onion and garlic from the pan. Add the ground beef and cook over medium-high heat for 7–10 minutes until browned. Drain excess fat if needed.2 lb. ground beef
- Turn the slow cooker on high. Add the cooked beef, sautéed onion and garlic, chopped green bell pepper, chopped tomato, chicken stock and tomato sauce.1 green bell pepper, 1 tomato, 4 cups chicken stock, 16 oz. tomato sauce
- Add spices: chili powder, cumin, Worcestershire sauce, smoked paprika, salt, oregano, and black pepper. Cook on high for 3 hours.1 1/2 Tbsp. chili powder, 2 tsp. cumin, 2 tsp. worcestershire sauce, 1 1/2 tsp. smoked paprika, 1 1/2 tsp. salt, 1 tsp. oregano, 1/8 tsp. black pepper
- Stir in the drained red and black kidney beans. Cook for an additional 1 hour on high.16 oz. red kidney beans, 16 oz. black beans
Notes
- Start by browning the ground beef in a frying pan over medium heat. Be sure to drain any excess fat to keep the chili rich but not greasy. Browning the meat first enhances the flavor and adds depth to your slow cooker chili.
- You can use canned tomatoes instead of fresh ones if that’s what you have on hand. Both work well, but canned tomatoes often give the chili a richer, slightly sweeter flavor.
- For a unique twist and deeper flavor, consider adding a “secret ingredient” to your chili. Small amounts of chocolate, molasses, or coffee (about ½ to 1 teaspoon) can enhance the richness and complexity without overpowering the dish. These additions are perfect if you’re looking for a gourmet touch to your easy slow cooker chili.
- Don’t worry if you don’t have red or black kidney beans. You can use any beans from your pantry, such as pinto, black-eyed peas, or white beans. This makes the recipe flexible and adaptable to what you have at home.
Nutrition
Update Notes: The recipe was originally posted in October 2014, it was updated with new photos and FAQ’s in November 2025.
