This easy and stick-to-your ribs slow cooker chili with beef and black beans is tremendous in terms of flavor but requires virtually no effort. Simply toss everything into the slow cooker and walk away. (We told you it was easy.) Whether you’re hosting Super bowl Sunday and want to actually watch  the game instead of slaving in the kitchen or you need to a family-friendly meal for crazy weeknighs, you’re going to want to keep this recipe in your back pocket . Or maybe taped to your fridge.Angie Zoobkoff

A white bowl filled with beef and black bean chili, topped with red onion, avocado, queso fresco, and diced jalapeno

Slow Cooker Beef and Black Bean Chili

5 from 1 vote
This slow cooker beef and black bean chili is likely the easiest chili you’ll ever make. Just toss beef chuck, black beans, tomato puree, onion, garlic, and chili powder into your slow cooker and walk away. Perfect for Super bowl or simply stashing in the freezer.
David Leite
Servings4 servings
Calories389 kcal
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes


  • 5- to 6-quart slow cooker


  • 1 cup dried black beans, picked over and rinsed
  • 1 pound beef chuck, cut into 3/4-inch (2-cm) chunks
  • One can tomato puree
  • 1 about 5 1/2 oz red onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 cups hot water
  • Coarse salt and freshly ground black pepper

To serve

  • Sour cream
  • Diced jalapeño
  • Chopped avocado
  • Grated Cheddar cheese or crumbled queso fresco


  • Place the beans in a large bowl or pot, add enough water to cover with several inches of water, and refrigerate, covered, overnight. (Alternatively, to quick soak the beans, place them in a large saucepan and cover them with water. Bring to a boil and immediately remove from the heat. Let stand, covered, for 1 hour.) Drain the beans.
  • Preheat a 5-to 6-quart slow cooker on low until warm.
  • To the slow cooker, add the drained beans, beef, tomato puree, onion (reserve 1 tablespoon for garnish), garlic, chili powder, the hot water, 2 teaspoons salt, and 1/2 teaspoon black pepper and stir to combine. Cover and cook until the chili has thickened and the beans are tender, about 6 hours on high or 8 hours on low.
  • Serve topped with sour cream, reserved onion, jalapeño, avocado, and cheese.
Martha Stewart's Slow Cooker Cookbook

Adapted From

Martha Stewart’s Slow Cooker

Buy On Amazon


Serving: 1 portionCalories: 389 kcalCarbohydrates: 34 gProtein: 33 gFat: 15 gSaturated Fat: 6 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 78 mgSodium: 209 mgPotassium: 1219 mgFiber: 10 gSugar: 1 gVitamin A: 1802 IUVitamin C: 1 mgCalcium: 105 mgIron: 6 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Martha Stewart Living. Photo © 2017 Stephen Kent Johnson. All rights reserved.

Recipe Testers’ Reviews

Oh, that’s good chili, different from our usual but very good, and very easy with no fussing. A quick overnight soak of the beans and then everything went into the slow cooker. I gave it a stir and 6 hours later we had a competition-worthy chili. The beans and the beef were both tender. I took off the lid and let it cook a little longer to thicken the chili a little. We enjoyed the flavors so much we forgot to put on any toppings.

There were only the two of us so we’re looking forward to the leftovers tomorrow.

This is a GREAT high-quality chili recipe for any chili lover. All in all, the recipe took just about 6 hours on low in my 6-quart cooker. I ended up with about 6 normal servings of this LUSCIOUS, dark, rustic affair or, in my case, 4 awesome fat guy servings.

On its own, this chili is hearty but it’s really a blank canvas, making it ideal for everyone at the table to make it their very own. One could easily add exotic hot sauces, spices, peppers or, most anything that will calm the inner beast. I will certainly make this again. GREAT STUFF!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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