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Easy Slow Cooker Black Bean Chili

Kalyn’s Kitchen
  • minutes
  • Serves 6



large onions, finely chopped


fresh jalapeno or poblano peppers (our addition), diced (remove seed and stems if you don’t want heat)

2 tsp

olive oil + more for browning meat if needed

1 lb

extra lean ground beef

1 qt

beef stock, simmer to reduce to 2 cups (homemade or two cans beef broth. Don’t reduce for stovetop cooking.)

3 cans

black beans, rinsed and drained

1 can

refried pinto beans2 cans (14.5 oz.) petite dice tomatoes

2 tbsp

dried cilantro

2 tbsp

chile powder (preferably New Mexico chile powder)

2 tbsp

Ancho chile powder (or 2 T more regular chile powder)

1 tbsp

ground cumin

1/4 cup

fresh squeezed lime juice, plus sliced limes to squeeze into chili

1/2 cup

chopped fresh cilantro, plus more for garnish if desired