Crock Pot Chili With Ground Beef and Beans

Chili with Beans and Cornbread Crumble
Chili with Beans and Cornbread Crumble. Diana Rattray
Ratings (10)
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
725 Calories
17g Fat
85g Carbs
60g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 725
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 101mg 34%
Sodium 200mg 9%
Total Carbohydrate 85g 31%
Dietary Fiber 25g 88%
Protein 60g
Calcium 266mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy crock pot chili is made with lean ground beef, beans, and chopped vegetables making it a hearty, nutritious, and complete meal that is perfect on a cold winter day. Double the recipe and take it along to the game or a party and serve it right from the slow cooker. Serve this tasty easy chili recipe with hot, freshly baked cornbread or biscuits, or crumble cornbread over the top of each serving along with shredded cheese.


  • 1 tablespoon vegetable oil
  • 1 1/2 cups chopped onions
  • 2 pounds ground beef (80 to 85 percent lean)
  • 2 cans (16 ounces each) pinto beans (drained and rinsed)
  • 2 cans (14 1/2 ounces each) diced tomatoes
  • 1 green bell pepper (coarsely chopped)
  • 2 cloves garlic (crushed)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • Dash of kosher salt or to taste
  • Garnish: shredded cheese, cornbread crumble

Steps to Make It

  1. Heat the vegetable oil in a large skillet over medium heat. Add the onions and saute for 2 minutes. Crumble the beef into the skillet and cook until the beef is no longer pink. Pour off excess grease and transfer the beef and onion mixture to the slow cooker crockery insert.

  2. To the crock pot, add the beans, tomatoes, chopped bell pepper, garlic, chili powder, cumin, black pepper, and kosher salt.

  3. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.

  4. Serve the chili with crumbled cornbread over the top and garnish with shredded cheddar, a cheddar jack blend, or pepper jack cheese.


This chili freezes well; freeze in larger containers for a quick dinner or divide into serving-size portions for convenient lunches. Or use leftover chili to make chili-filled biscuit cups, stuff bell peppers, top hot dogs, or fill burritos. You can also throw together a quick hot dip, cornbread-topped casserole, or taco salad.

Set up a tray with a variety of garnish options. Sliced green onions, sour cream, guacamole, salsa, diced fresh tomatoes, minced red onions, and oyster crackers are all welcome chili toppings. Serve warm cornbread or crusty bread on the side.

Recipe Variations

For extra heat, add a few tablespoons of finely chopped jalapeno peppers or another type of hot chile pepper, or add some cayenne pepper or crushed red pepper flakes.

The recipe calls for pinto beans, but another kind of bean may be used. Kidney beans, black beans, or white beans would all work well in this chili. You can also replace part or all of the ground beef with ground turkey, or swap out 1/2 pound of the ground beef with ground sausage. If you find yourself without fresh garlic, substitute with about 1 teaspoon of garlic powder.

Chili is a great way to get picky kids to (secretly) eat vegetables. To include even more vegetables in this chili, add 8 to 16 ounces of sliced mushrooms to the skillet and cook along with the onions. You can also toss in about 1/2 cup of grated carrots to the skillet with the onions and beef, which will add a slight sweetness to the dish.