|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 13g||47%|
|*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.|
Chili powder, peppers, and tomatoes flavor this easy pinto bean chili. The recipe is made with dry pinto beans, which are cooked in the slow cooker and then combined with the browned ground beef.
Serve these flavorful pinto beans with freshly baked cornbread and a basic tossed salad. Or serve the chili over hot cooked rice or spaghetti.
Chili freezes beautifully, so make extra and freeze half for a future meal. The leftovers can be used in a variety of dishes. Add leftover chili to burritos, omelets, or tacos, or use the chili as a topping for nachos or baked potatoes. See the tips and variations for more ideas.
- 1 pound dry pinto beans
- 3 1/2 cups water
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 large green bell pepper, chopped
- 1 small hot pepper, chopped (like a jalapeño or serrano)
- 1 pound ground beef (at least 80 percent lean)
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons chili powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes, optional, for garnish
Gather the ingredients.
Rinse and sort the pinto beans, picking out any malformed beans or small stones.
Combine the pinto beans and water in crock pot.
Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
Heat the vegetable oil in a large skillet over medium heat. Add the onions, bell pepper, and hot pepper and cook until softened.
Transfer to the slow cooker.
Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
Drain thoroughly and transfer to the slow cooker.
Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
Top chili servings with your favorite optional garnishes.
- Refrigerate or freeze leftovers for a future meal. Or double the batch and freeze half.
- Use leftover chili in burritos, tacos, or omelets, or use it as a pasta topper. It makes a tasty topping for baked potatoes, or hotdogs too!
- For fast microwave lunches, freeze leftovers in single-serve portions.
- If you prefer a stovetop version, try this Ground Beef and Pinto Bean Chili recipe.
- Use small red beans or great northern beans in the recipe.
- For a leaner chili, use very lean ground beef or ground turkey.
- Add another pound of ground beef for a "meat-lovers" chili.
- Replace some of the ground beef with lean ground pork, or add 1/2 to 1 pound of ground pork to the ground beef.
How to Store and Freeze
- Leftover chili can be stored in the refrigerator in an airtight container for up to three days.
- Chili is a great dish to freeze. Simply place in an airtight container or freezer bag and put in the freeze where it will last for up to six months.
What can you do if chili is too spicy?
If you find your chili is too spicy, an easy fix it so simply add a dairy product such as cheese, sour cream, whole milk, or yogurt. A little bit of sugar is a great way to balance out the heat of chile peppers also.