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Camellia Brand
a plate of beef and black bean chili with a side of bread

Slow Cooker Beef & Black Bean Chili

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  • 2 1/2 pounds ground beef or turkey
  • 1 large onion, chopped fine
  • 2 Poblano chilies, seeded, chopped fine
  • 1 jalapeño pepper, seeded, minced
  • 1 1/2 tablespoons chipotle chile powder
  • 2 tablespoons ground cumin
  • 4 large cloves garlic, chopped
  • 1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound Camellia Brand Black Beans, rinsed and sorted
  • 2 cups beef broth
  • Salt to taste
  • Assorted toppings: shredded cheese, sour cream, and chopped green onions


  1. Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
  2. Drain meat.
  3. To a large slow cooker, add the meat, onion, Poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth. Stir to combine.
  4. Cover and cook on low heat for 6 to 8 hours, or until the beans are tender.
  5. Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

Ingredients used in this Recipe

onions ground beef tomatoes green chilies ground turkey