Dried Beans & Beef Slow Cooker Chili

This classic chili recipe is packed with nutrients from two kinds of beans, onions, bell peppers, and fire-roasted tomatoes, and warming chili spices.  Best of all, it can be left to simmer in the crock pot while you go about your day!

This is a go-to recipe for Laura, who blogs at Sprint 2 the Table.  We love that it's versatility; it can easily made vegan by leaving out the ground beef.  You can even split the recipe last-minute and add prepared ground beef separately. 

You might notice that this recipe uses dried beans.  This offers a few basic social, environmental, and economic benefits, such as:

  • Reduction of material waste
  • Carbon dioxide emissions reduction from less packaging
  • Less food waste, as consumers can buy only the amount they want
  • Economic benefits across the supply chain – to producers, retailers, customers.

You can find Farmer Direct Co-op dry beans in the bulk bins at Whole Foods and other healthy markets.

Here's the ingredient list, but check out Laura's full post for further instruction! 

  • 1 C black beans
  • 1 C fava beans
  • 1 lb ground beef
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 medium bell peppers, chopped (I used a red and a yellow)
  • 1 medium yellow onion, chopped (about 2 C chopped)
  • 4 cloves garlic, chopped
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp cinnamon
  • 1 Bay leaf
  • 14 oz chicken broth
  • Optional: 20 dashes Tabasco sauce
  • Topping suggestions: Cumin Greek Yogurt,  avocado, shredded cheese, cilantro

Click here to read the full recipe and to check out Laura's other healthy recipes!