Description
A hearty and flavorful slow cooker chili beans recipe that’s perfect for a comforting meal. Packed with beans, spices, and a rich tomato base, this dish is easy to prepare and great for meal prep.
Ingredients
1 pound dried pinto beans, rinsed and sorted
1 medium onion, finely chopped
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
Rinse and sort the dried pinto beans to remove any debris or damaged beans.
In a skillet over medium heat, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Remove from heat.
Add the rinsed beans, cooked onion and garlic mixture, diced tomatoes with their juice, tomato sauce, and vegetable broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper 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 and adjust seasoning with additional salt or pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours