| |

Amazing Slow-Cooker Chili Beans

Wow. I always forget JUST HOW GOOD beans and rice are. This is a great meal to serve a crowd. You can create a burrito bowl bar so everyone can customize their bowl, and these beans will the the star of the show.


There is something about slow-cooked food that is so much better than instant-cooked food. Of course, I love my pressure cooker as much as the next (and it’s usually how I cook my beans), but slow-cooker beans do indeed taste better!

I chopped my onions,  peppers and tomatoes extremely fine in the food processor (like, into a pulp), so there are not “onion chunks” for my kids to complain about. I do not recommend throwing the jalepenos in there though, since that increases their surface area and makes it taste hotter/spicier.

You’ve got to try these delicious beans! Even though rice and beans is the classic budget meal, it’s also just a classic delicious meal that needn’t be forgotten!

Here are a couple other legume recipes we love!

Slow-Cooker Lentil Sloppy Joes

Creamy Coconut Curry Lentils

Red Beans and Rice

White Bean Chili

Slow Cooker Chili Beans
Prep Time
15 mins
Cook Time
6 hrs
Soak time
8 hrs

This is very flavorful and satisfying. It doubles nicely, too. Make it for dinner and enjoy leftovers for lunch for days!

Course: dinner, Main Course
Cuisine: Mexican
Keyword: chili beans, high-protein vegan, pinto beans, slow cooker
Servings: 8 servings
Author: Faithful Plateful
  • 3 cups dry pinto beans, soaked overnight
  • 2 onions, chopped
  • 3 bell peppers, chopped
  • 2-4 jalapeños, seeds removed and diced (2 adds flavor but does not make it spicy)
  • 28 oz diced tomatoes (blend first if you don't like tomato chunks)
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 tablespoon salt (in addition to what the beans are cooked in which is then drained off)
  • 1 lime juiced
  1. Soak beans overnight by covering with water and leaving on the counter.

  2. In the morning, drain the water off, and pour the beans into a slow cooker and cover with 2 inches of fresh water. Add 1 tablespoon of salt (this will get mostly drained off). Set to high for 4-6 hours or until mostly tender (if beans are very hard they will need all 6 hours, otherwise 4 is enough). Chop the onions, peppers, jalapeños and have them ready for quick assembly later.

  3. Once beans are tender or mostly tender, drain the water off. Add the remaining ingredients. Set to high for 2-3 more hours for the vegetables and beans to finish cooking and flavors to deepen.

  4. Serve with rice, salsa, avocado, cilantro, tortillas, chips, etc. for one amazing meal! Leftovers store well in the fridge for 5 days, or can be frozen.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating