Weeknight Dinner Solved: Three Bean Chili

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This slow cooker Three Bean Chili comes together quickly on the stovetop then simmers all day for a body-warming meal. I just can’t get enough of the aroma that fills the house while it bubbles away. Want to be your family’s dinner time hero? This is how!

I’m just going to say it. Chili without beans is nothing more than spicy meat sauce. I stand unapologetically on the side of beans when it comes to chili. And, I’ve got plenty of recipes to prove my loyalty. My 15 minute quick chili is a breeze, and we love our five bean steak and sausage chili. Regardless of whether you want beans or not, I think we can all agree a good bowl of chili is worth celebrating.

Three Bean Chili

Kidney beans are a staple ingredient in most chili recipes. But, while I enjoy them, I like to mix things up with different varieties in my chili recipes. Ranch-style beans (from the black can with huge white lettering) have been my pre-seasoned favorite for my entire adult life.

And, I adore the creamy texture of white beans in chili, while black beans add a slightly firmer texture to the pot. If you simply must-have kidney beans in your chili, you can always swap one out for them. But, I adore this particular combination of beans.

crockpot chili in bowl with spoon and sour cream

Ingredients and Substitutions

The Meat – I choose 80/20 ground beef when I’m making chili because the fat gives it so much flavor. You can swap in a leaner meat if concerned about fat content.

The Beans – For this recipe, we’re using a combination of black beans, white beans, and ranch-stye pinto beans.

The Tomatoes – Variety is the name of the game again, even with this classic, not-technically-a-vegetable. I combine tomato sauce, diced tomatoes, and diced tomatoes with green chiles.

Seasoning: I keep things simple with either a store-bought taco seasoning blend or my homemade taco seasoning.

Notes on Equipment

Large skillet
Wooden spoon or sturdy spatula
Chef’s knife
Cutting board
Can opener
Measuring cups and spoons
Slow cooker
Ladle – Hear me out. A ladle with a flat front. Why don’t they all come this way? It’s so much easier to get every last tasty morsel from the crock-pot.

chili in bowl with cheese, sour cream, and cilantro

How to Make Three Bean Chili

Browning the Beef: Place a large skillet over medium high heat. Once it is hot, I toss in the ground beef to cook and crumble.

Prepping the Canned Stuff: While the beef cooks, crack open all of those cans. The black beans are the only ones that need to be drained and rinsed. Everything else goes in the slow cooker.

Seasoning: You’re going to want to sprinkle about 2 tablespoons of taco seasoning over the beef once there is very little pink remaining. Then, I just stir to mix throughout.

Draining the Grease: If there is excess fat, I drain it off by pushing the beef to the side and spooning out the extra. But, you do want to leave a little fat in there for flavor.

Assembling the Chili: I fill the crock-pot with your ground beef, tomatoes, beans, and then sprinkle with the remaining taco seasoning. Give it all a stir.

Slow Cooking: Flip that switch to LOW and forget about dinner for 8-12 hours.

Serving: You just have to give the chili a stir and then it’s ready to ladle up. I like to serve this one with shredded cheese, Fritos, fresh green onions and cilantro, and a generous dollop of sour cream.

chili in pottery bowl with black and white striped towel

Expert Tip

I think we’ve all tried to get a slow cooker to finish dinner faster. And, while you can finish this chili in just four hours by cranking the slow cooker to HIGH, that isn’t my favorite method. The longer cook time gives each of the ingredients a chance to absorb and impart all the other flavors in the mix. This kind of slow simmer is what takes a chili from “good” to “oh, wow”.

Don’t Drain: Whatever you do, do not drain or rinse your ranch beans. The sauce they are in is full of spices and delicious flavors. Don’t drain your white beans either. The liquid they are in is slightly creamy and starchy. It helps thicken the chili a bit as it cooks. Only the black beans need to be drained and rinsed.

Spice Things Up: While chili powder is generally considered the gold standard of spice in chili, my family likes to change it up and use taco seasoning instead. The chili powder is still present, but we get a greater depth of flavor from the additional spices and herbs in the taco seasoning.

Brown the Beef: It may be tempting to just plonk the ground beef in the slow cooker and be done with it. But, it’s crucial to brown and season the beef before adding it to the crockpot. This lends the finished chili a depth of flavor you just can’t get otherwise.

Can’t Find the Rotel? – If you can’t find diced tomatoes with green chiles included, you can use two cans of diced tomatoes and add a can of diced hatch chiles with their juices instead.

Serving Suggestions

A warm bowl of this Three Bean Chili is pretty perfect on its own. But if you want to turn it into a full, cozy spread, I can’t recommend my homemade cornbread with whipped maple pecan butter strongly enough. That soft, golden cornbread with that sweet, nutty butter melting into it is a dream next to this smoky, savory chili.

For something fresh to balance this hearty meal, I like to pair it with this pear salad with pecans and bleu cheese. The juicy pears and crunchy pecans add brightness and texture, and that little bite of blue cheese plays so well with flavors in the chili.

chili with cheese, sour cream, and cilantro in white bowl

Make Ahead & Storage

Make Ahead: Not only can you make this up to 3 days ahead of when you’d like to eat it, I am of the opinion that it tastes even better if you do!

How to Store: Transfer the chili to a container and let it cool at room temperature for 30 minutes before adding a tight fitting lid. Refrigerate for up to 3 days or freeze for up to 6 months.

How to Reheat: To reheat a single serving, add what you’d like to eat to a microwave safe bowl. Microwave in 60 second increments until piping hot, stirring after each.

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Frequently Asked Questions

Can I cook this chili on the stovetop instead?

I love the way the flavors of the chili develop with a long, slow simmer in the crockpot. That said, but you can absolutely cook this on the stovetop. Just let it simmer for at least 30 minutes after adding all the ingredients.

Is this chili spicy?

As written, this is not an especially spicy chili. I would call it a mild heat. But, you can customize it to suit your tastes. If you want it milder, swap out the green chile tomatoes for regular diced tomatoes. To make it spicier, add some cayenne to the taco seasoning, include some diced jalapenos, or use a spicy taco blend.

Can I use ground turkey instead of ground beef?

Most certainly! Simply substitute an equal amount of ground turkey.

Can I use other kinds of beans in this recipe instead of the ones you suggest?

I’m not the boss of you! You can swap for whatever you prefer. But, I do recommend using at least one kind of bean that has a flavorful sauce like ranch-style beans. These are often labeled “chili beans” in the store.

Can I make this chili vegetarian?

Definitely. Either substitute plant-based crumbles or omit the meat entirely. The three types of beans included in the recipe provide ample protein and heartiness all by themselves!