Slow Cooker Chili Beans
A hearty and flavorful slow cooker chili beans recipe, perfect for a comforting meal. This easy recipe combines beans, tomatoes, and spices for a delicious dish that cooks low and slow.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound dried pinto beans, rinsed and sorted
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with green chilies
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1 tablespoon olive oil
Instructions
Rinse and sort the dried pinto beans, removing any debris or damaged beans.
In a skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Transfer the cooked onions and garlic to the slow cooker.
Add the rinsed pinto beans, diced tomatoes with green chilies (including the liquid), tomato sauce, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and vegetable broth to the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours, or until the beans are tender and the chili has thickened.
Stir the chili beans before serving. Adjust seasoning with additional salt or pepper if desired.