Slow Cooker Beef Black Bean Chili with Fire-Roasted Peppers
A robust, smoky chili featuring ground beef, black beans, and fire-roasted vegetables slow-cooked to tender perfection. The combination of poblano peppers, jalapeños, and chipotle chile powder creates a balanced heat that builds with each bite. Perfect for cold weather gatherings, game day, or meal prep, this hearty dish feeds a crowd and improves overnight. The long, slow cooking process allows the beans to become creamy while the spices meld into a rich, complex flavor profile that distinguishes it from quicker stovetop versions.
Ingredients
- 2 ½ pounds ground beef or turkey
- 1 large onion, chopped fine
- 2 Poblano chilies, seeded, chopped fine
- 1 jalapeño pepper, seeded, minced
- 1 ½ tablespoons chipotle chile powdersmoked paprika1:1milder
Reduces heat while maintaining smoky flavor
- 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(optional)
- shredded cheese(optional)
- sour cream(optional)
- chopped green onions(optional)
Instructions
- 1
Sauté ground beef or turkey in a large Dutch oven over medium-high heat until browned, stirring to break up meat as it cooks
- 2
Drain the meat
- 3
Add meat, onion, poblano peppers, jalapeño pepper, chipotle chile powder, cumin, garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and beef broth to slow cooker
- 4
Stir to combine all ingredients
- 5
Cover and cook on low heat for 6 to 8 hours until beans are tender
- 6
Season with salt to taste
- 7
Serve with assorted toppings
Tips
Brown the meat thoroughly to develop deeper flavor and remove excess fat before adding to the slow cooker.
Rinse and sort dried beans carefully, removing any stones or damaged beans before cooking.
Let chili rest 10-15 minutes after cooking to allow flavors to settle and thicken slightly before serving.
Good to Know
Refrigerate up to 4 days or freeze up to 3 months in airtight containers.
Can be made 1-2 days ahead; flavors improve with time. Reheat gently.
Serve hot with toppings like shredded cheese, sour cream, and green onions.
Common Mistakes
Don't skip browning the meat to avoid bland flavor and excess grease in final dish.
Avoid adding salt too early to prevent tough beans.
Substitutions
FAQ
Can I use canned black beans instead of dried?
Yes, use 3-4 cans of drained black beans and reduce cooking time to 4-6 hours since canned beans are already tender.
How can I reduce the heat level?
Remove seeds from peppers, use only 1 poblano instead of 2, and reduce chipotle powder by half for milder flavor.
Can I freeze this chili?
Yes, freeze portions in freezer bags or containers for up to 3 months. Thaw overnight and reheat gently on stovetop.