This Crock Pot Beef and Three Bean Chili is a hearty, make ahead chili recipe that’s loaded with vegetables, browned beef and so much flavor from all the spices! It can easily be made vegan or in the instant pot! It’s the perfect comforting dinner!
- 1 lb. of ground beef
- 1 tablespoon avocado oil
- 1 1/2 cup of onion, diced
- 1 red pepper, diced
- 2 green pepper, diced
- 3 carrots, peeled and diced
- 1 teaspoon diced chipotle peppers in adobo sauce
- 28 oz. can of crushed tomatoes
- 15 oz. can of diced fire roasted tomatoes
- 15 oz. can tomato sauce, no salt added
- 1 cups of beef broth
- 1 1/2 tablespoons of cumin
- 2 tablespoons of chili powder
- 1 tablespoon of smoked paprika
- 1/2 tablespoon of coriander
- 1/2 tablespoon of oregano
- 15 oz. can of black beans, drained and rinsed
- 15 oz. can of kidney beans, drained and rinsed
- 15 oz. can of pinto beans, drained and rinsed
- Green Onions, sliced
- Shredded Cheddar Cheese
- Avocado, diced
- Sour Cream
- Heat a skillet to medium high heat. Add avocado oil and onion to the skillet. Saute until translucent, about 2-3 minutes.
- Next, add ground beef to the skillet. Cook until beef is no longer pink, breaking up the meat with a wooden spoon throughout the cooking process.
- Once, meat is cooked through. Place ground beef mixture, red and green pepper, carrots, chipotle peppers, crushed tomatoes, diced fire roasted tomatoes, tomato sauce, beef broth, cumin, chili powder, smoked paprika, coriander and oregano.
- Stir, cover, and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
- Then add black beans, kidney beans and pinto beans.
- Cook for an additional 30 minutes. Season with salt and pepper as needed
- Serve with shredded cheddar cheese, sliced green onions, and diced avocado.
- Serving Size: 1 1/2 cups
- Calories: 395
- Sugar: 14 g
- Fat: 8 g
- Fiber: 17 g
- Protein: 28 g
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