Best Crockpot Pinto Bean Chili

I was well into my thirties before I realized you could make chili without standing over the stove for hours, stirring and watching. That’s how I always did it. When I tried to multitask, something always went wrong—beans stuck to the bottom or the whole thing boiled over.

That’s because I was making chili harder than it needed to be. This crockpot pinto bean chili changed everything for me. You just dump everything in, set it, and walk away. For busy weeknights when you want something hearty on the table, it’s foolproof.

What Kind of Pinto Beans Should I Use?

For this crockpot chili, dry pinto beans are definitely the way to go since they hold their shape better during the long cooking process and absorb all those great flavors. You can find them in the dried bean aisle of any grocery store, and they’re usually pretty affordable too. Before cooking, make sure to sort through them and remove any small stones or damaged beans, then give them a good rinse. If you’re in a pinch, you could substitute with canned pinto beans, but you’ll want to drain and rinse them first, and add them during the last hour of cooking so they don’t get mushy.

Options for Substitutions

This chili recipe is super forgiving and works well with several ingredient swaps:

• Dry pinto beans: You can use other dry beans like kidney beans, black beans, or navy beans – just keep the same cooking time. If you’re short on time, substitute with 3 cans (15 oz each) of any canned beans, drained and rinsed. Add them during the last hour of cooking.
• Ground beef: Ground turkey, chicken, or pork work great here. You can also go meatless and add extra beans or diced mushrooms for a hearty texture.
• Green bell pepper: Red, yellow, or orange bell peppers all work fine, or try poblano peppers for a bit more flavor. You can also skip the bell pepper entirely if you don’t have any.
• Hot pepper: Adjust the heat to your liking – use more jalapeños for extra spice, or try chipotle peppers for a smoky kick. If you want it mild, just leave out the hot pepper completely.
• Diced tomatoes: Crushed tomatoes, tomato sauce, or even fresh diced tomatoes work well. If using tomato sauce, you might want to add a bit less liquid to start.
• Chili powder: Make your own blend with cumin, paprika, and cayenne, or try different chili powder blends like ancho or chipotle for varied flavor profiles.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot pinto bean chili is adding salt or acidic ingredients like tomatoes too early in the cooking process, which can prevent the beans from getting tender – always add your diced tomatoes and salt during the last 2-3 hours of cooking.

Another common error is not soaking your dry pinto beans overnight, which can lead to uneven cooking and some beans staying hard while others turn mushy.

Don’t skip browning your ground beef before adding it to the crockpot, as this step adds important flavor and prevents you from ending up with greasy, bland meat floating in your chili.

Make sure to check your beans for doneness after 6-7 hours on low heat – they should be creamy inside but still hold their shape, and if they’re still tough, give them another hour or two before adding any acidic ingredients.

What to Serve With Pinto Bean Chili?

This hearty chili is perfect on its own, but I love serving it with warm cornbread or crusty dinner rolls for soaking up all that good flavor. You can also spoon it over baked potatoes, rice, or even pasta for a more filling meal. Don’t forget to set out bowls of the suggested toppings like sour cream, shredded cheese, and chopped cilantro so everyone can customize their bowl just how they like it. For a fun twist, try serving it over baked tortilla chips for an easy chili nachos situation that’s always a crowd-pleaser.

Storage Instructions

Refrigerate: This chili gets even better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, so don’t be surprised if it tastes even more amazing as leftovers.

Freeze: Pinto bean chili freezes like a dream for up to 3 months. I like to portion it out in freezer bags or containers so I can grab just what I need for a quick dinner. Just make sure it’s completely cooled before freezing to maintain the best texture.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but I find the stovetop gives better results. Add a splash of water or broth if it seems too thick after storing.

Preparation Time	15-30 minutes
Cooking Time	180-240 minutes
Total Time	195-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 110-125 g
• Fat: 60-70 g
• Carbohydrates: 285-305 g

Ingredients

For the chili:

• 1 large green bell pepper, chopped
• 3 1/2 cups water
• 1 can diced tomatoes (14.5 oz)
• 2 tbsp chili powder
• Ground black pepper, to taste
• 1 lb ground beef (80/20, preferably organic from ButcherBox)
• Kosher salt, to taste
• 1 tbsp neutral oil (like grapeseed or avocado)
• 1 small spicy chili pepper, minced
• 1 lb pinto beans (dried, picked over and rinsed)
• 1 cup diced yellow onion

For serving (optional):

• Guacamole
• Diced fresh tomatoes
• Tortilla chips
• Sliced black olives
• Shredded iceberg lettuce
• Chopped fresh cilantro (for bright, fresh flavor)
• Sour cream (Daisy brand for best results)
• Shredded cheddar or pepper jack cheese
• Sliced green onions

Step 1: Prepare and Cook the Pinto Beans

• 1 lb uncooked pinto beans
• 3 1/2 cups water

Rinse and sort the pinto beans, removing any malformed beans or small stones.

Place the beans in a crock pot along with the water.

Cover and cook on high for 3 hours or until the beans are tender.

Alternatively, you can do this step more quickly on the stovetop if you prefer.

Step 2: Sauté the Vegetables

• 1 tbsp neutral oil
• 1 cup diced yellow onion
• 1 large green bell pepper, chopped
• 1 small spicy chili pepper, minced (such as jalapeño or serrano)

While the beans are cooking, heat the neutral oil in a large skillet over medium heat.

Add the diced onion, chopped green bell pepper, and minced spicy chili pepper.

Sauté the vegetables until they are softened and fragrant, about 5-7 minutes.

Step 3: Combine Cooked Vegetables and Beans

• sautéed vegetables from Step 2
• cooked pinto beans (and their liquid) from Step 1

Once the vegetables are softened, transfer them to the slow cooker with the cooked pinto beans (from Step 1).

Give everything a good stir to combine the flavors.

Step 4: Brown the Ground Beef

• 1 lb ground beef (minimum 80% lean)

In the same skillet used for the vegetables, add the ground beef and cook over medium heat.

Break up the meat with a spoon and stir frequently until the beef is browned and cooked through, with no pink remaining.

Drain thoroughly to remove excess fat.

Step 5: Add Tomatoes, Seasoning, and Simmer

• cooked ground beef from Step 4
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• kosher salt, to taste
• ground black pepper, to taste

Transfer the drained, cooked ground beef from Step 4 to the slow cooker with the beans and vegetables.

Add the diced tomatoes (with their juices) and chili powder.

Stir well to combine.

Taste the mixture and season with kosher salt and ground black pepper as needed.

Reduce the heat setting on the slow cooker to low, cover, and cook for an additional 3 to 4 hours to allow the flavors to meld.

For a deeper flavor, I like to check and adjust the chili powder or add a little extra black pepper at this stage.

Step 6: Serve and Garnish the Chili

• sour cream
• guacamole
• chopped fresh cilantro
• shredded cheddar or pepper jack cheese
• tortilla chips
• sliced green onions
• shredded iceberg lettuce
• sliced black olives
• diced fresh tomatoes

Ladle the finished chili into bowls and top each serving with your choice of optional garnishes, such as sour cream, guacamole, shredded cheese, tortilla chips, chopped cilantro, sliced green onions, shredded iceberg lettuce, sliced black olives, and diced fresh tomatoes.

I love offering a variety of toppings so everyone can customize their perfect bowl.