Description

Four Bean Spicy Crockpot Chili is a hearty, flavor-packed slow-cooker meal combining four different beans, meat (optional), vegetables, and bold spices. It simmers into a comforting, fiber-rich bowl perfect for busy days, cozy nights, or crowd-pleasing meal prep.

Ingredients

1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) pinto beans, drained & rinsed
1 can (15 oz) great northern beans, drained & rinsed
1 lb ground beef or turkey (optional)
1 medium onion, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 cups beef or vegetable broth
Salt & black pepper, to taste

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Instructions

In a skillet, brown the ground meat (if using). Add onion, bell pepper, jalapeño, and garlic; sauté until softened.
Transfer to the crockpot. Add drained beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, broth, salt, and pepper.
Stir well, cover, and cook on low for 6–8 hours or high for 4 hours.
About 30 minutes before serving, taste and adjust seasonings or heat (add extra jalapeño, chili flakes, or hot sauce).
Ladle into bowls and garnish as desired. Serve hot.

Notes

For a vegetarian or vegan option, omit meat and use vegetable broth.
Can be made on stovetop: simmer covered for 1–2 hours until flavors meld.
Customize bean varieties: cannellini or navy beans substitute well.
To thicken, cook uncovered for 30 minutes or mash a few bean legumes.
Balance heat to taste—adjust jalapeños, chili powder, or add cayenne.