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Best Slow Cooker 5-Bean Chili for Football Sunday

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This hearty, smoky, and rich 5-bean chili is perfect for game day. Made with five different beans and a balanced spice blend, it simmers in the slow cooker for hours, creating a deeply satisfying and crowd-pleasing meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 can (15 ounces) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10 ounces) diced tomatoes with green chiles (like Rotel), undrained
  • 2 tablespoons tomato paste
  • 1 cup beef or vegetable broth (low-sodium if preferred)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, green onions, crushed tortilla chips, lime wedges

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 5 minutes until translucent and softened.
  2. Add minced garlic, diced green bell pepper, and jalapeño (if using). Cook for 2-3 minutes, stirring frequently, until peppers soften.
  3. Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne to the skillet. Stir constantly for 30-60 seconds until fragrant.
  4. Stir in tomato paste and cook for another minute until it darkens slightly.
  5. Pour in about ¼ cup of the broth and scrape up any browned bits from the bottom of the skillet. Transfer this mixture to the slow cooker.
  6. Add the drained and rinsed beans, crushed tomatoes, diced tomatoes with green chiles (undrained), and remaining broth to the slow cooker. Stir until well combined.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chili is thick and fragrant.
  8. About 30 minutes before serving, taste and adjust seasoning with more salt, sugar (if too acidic), or cayenne (for extra heat).
  9. Serve hot with desired toppings.

Notes

For a thicker chili, mash some beans against the side of the slow cooker or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 15 more minutes. Chili tastes even better the next day. For a meat version, brown 1 pound ground beef or turkey with the onions and peppers. For a smokier flavor, add minced chipotle peppers in adobo sauce.

Nutrition

Keywords: slow cooker chili, 5-bean chili, football Sunday chili, vegetarian chili, game day chili, bean chili

Find it online: https://bakebelle.com/best-slow-cooker-5-bean-chili-for-football-sunday/