15 Bean Slow Cooker Chili


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15 Bean Slow Cooker Chili is hearty and delicious, making it the perfect food to fuel the crowd on game day or a delicious easy weeknight meal!  When serving a crowd, we put this chili on in the morning and then prepare a chili bar with toppings so our guests can help themselves!

15 Bean Slow Cooker Chili in a bowl with jalapenos

I am so excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe.  

Slow Cooker Bean Chili

If there is a big game coming up, you can count on me to do one thing; make chili! Chili is the perfect dish to feed a crowd and keep them coming back for more!

This easy slow cooker chili recipe is packed with the wholesome goodness of a blend of 15 beans to make it hearty and healthy! The best part is that there is no soaking required meaning a quick prep time to get this into your Crock Pot and get on with your day!  You can find Hurst’s 15 Bean Soup in the dry bean section of almost any grocery store (or you can order them online).

15 Bean Slow Cooker Chili ingredients on the counter

You don’t need a lot of ingredients to make a great chili, a few simple good quality ingredients definitely make the most delicious meals!

How to Make Chili in a Crock Pot

This easy slow cooker chili recipe starts with Hurst’s® HamBeens® 15 Bean Soup®, onions, bell pepper and lean ground beef.  It’s all seasoned with a vegetable based seasoning packet (that comes with Hurst’s 15 Bean Soup) as well as chili seasoning and then simmered in the slow cooker until tender.

15 Bean Slow Cooker Chili being served from a crock pot

You’ll notice that the tomatoes are added towards the end of cooking, once the beans are softened.  This step is important when using dry beans because tomatoes (along with any other acidic ingredients) can interfere with the rehydration process.

Fixings and Toppings

On game day, making a chili bar is a great way to add variety and make sure everyone can enjoy their chili to preference. I set my slow cooker to warm and offer toppings like sour cream, shredded cheese, sliced jalapenos, chopped onions, assorted crackers and tortilla chips and corn bread muffins.

15 Bean Slow Cooker Chili with cornbread muffins and toppings

Easy and Delicious

This chili is both inexpensive and easy to prepare while being totally delicious! For a family dinner, it’s great served over macaroni noodles (or rice) and of course, with a big slice of homemade cornbread on the side! Should you be lucky enough to have leftovers, this recipe reheats well and can even be frozen to enjoy on another day! (Cook once, eat twice.. count me in)!

15 Bean Slow Cooker Chili in a bowl with jalapenos
4.28 from 22 votes
Review Recipe

15 Bean Slow Cooker Chili

Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 8 servings
Author Holly N.
15 Bean Slow Cooker Chili is hearty and delicious, making it the perfect food to fuel the crowd on game day or a delicious easy weeknight meal!  

Ingredients

  • 1 package HamBeens 15 BEAN SOUP® w/ Ham Flavor packet
  • 1 pound lean ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 1 can diced tomato with green chiles 14.5 ounces
  • 1 can tomato paste 6 ounces
  • 8 cups beef broth
  • 1 packet of your favorite chili seasoning mix (approx. 1.5 oz)
  • salt & pepper to taste

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Instructions

  • Rinse beans and remove any debris.
  • Brown beef over medium heat until no pink remains. Darin any fat.
  • In a 6 QT slow cooker, combine beans, beef, onion, peppers, and broth.
  • Stir in Hurst's ham flavor packet and ½ of the chili seasoning mix.
  • Cover and cook on high for 5-6 hours or until beans are tender.
  • Add in diced tomatoes, tomato paste and remainder of chili seasoning mix.
  • Cook for additional 30 minutes.

Nutrition Information

Calories: 165, Carbohydrates: 6g, Protein: 14g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 1078mg, Potassium: 536mg, Fiber: 1g, Sugar: 3g, Vitamin A: 235IU, Vitamin C: 22.5mg, Calcium: 59mg, Iron: 2.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword 15 Bean Chili
Course Dinner
Cuisine American

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!

15 Bean Slow Cooker Chili in a bowl and a crock pot shown with a title
15 Bean Slow Cooker Chili being eaten with a spoon shown with a title

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

    1. Hi Trista, other readers have made this on low in the crockpot and found it took about 8hrs, then they added the tomatoes and cooked for an additional hour.

  1. My family really likes this Chili. I didn’t change a thing. I make it at least once a month for them. Good flavor and always leftovers for lunch the next day. Thanks Holly! We love your recipes.

  2. It was pretty good. Just didn’t want to add too much salt. Didn’t like the adding the other stuff later.4 stars

  3. I found this recipe last year and make it ALL the time! I just got an instant pot, any suggestions on how to adapt the recipe to do in the new pot?5 stars

    1. Sorry to hear that Steph! We have never had that problem before. Did you add the diced tomatoes and tomato paste towards the end as directed? This step is important when using dry beans because tomatoes (along with any other acidic ingredients) can interfere with the rehydration process!

  4. I made this on 20 Mar 2020, the only item I changed was I increased the ground beef to 2 lbs, other than that, the recipe was followed exactly. The beans were perfect at 5 hours. This chili is absolutely delicious, hands down.5 stars

  5. After reading all the comments I made this recipe and reduced the water to 7 cups. We didn’t find it as good as other chili recipes. It lacked something and neither my husband or I could put our finger on it. It could be due to the ratio of beans (and water/broth) to ground beef. It does make quite a large quantity. Before putting the leftovers in the fridge I added more salt, pepper, chili powder, cumin and beef soup base. Also not spicy enough for our taste. It was a little better next time we ate it. I don’t think I would make this particular recipe again.4 stars

  6. I made this today and reduced the water by 1 cup; due to the comments from previous posts. I found the thickness to be just about right. I cooked on low for 8 hours, then added tomatoes and tomato paste and cooked for an hour longer. It does need salt added. I am curious as to why the tomatoes and tomato paste are added so close to the end..4 stars