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Hearty Three-Bean Beef Chili with Cheddar
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Brown the ground beef in a skillet over medium heat until no pink remains. Drain excess fat and transfer the beef to the slow cooker.
  • Add the chopped onion, minced garlic, kidney beans, black beans, pinto beans, diced tomatoes, and beef broth to the slow cooker.
  • Stir in the chili powder, cumin, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the onions are soft and the flavors have blended.
  • Ladle the chili into bowls and top each serving with shredded cheddar cheese.

Notes

For a thicker chili, mash a few beans against the side of the slow cooker with a spoon during the last hour of cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the cheddar if you prefer a dairy-free version and add a squeeze of lime instead for brightness.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet