Quick and Easy Chili Recipe | With beans
This quick and easy chilli recipe is a fantastic weeknight meal that's packed with flavour and nutrition. Featuring beans as a key ingredient, it's hearty, satisfying, and perfect for serving to family and friends. The slow cooker adaptation allows you to prepare this dish with minimal effort, letting the ingredients meld together beautifully over several hours. Whether you're a chilli enthusiast or new to making this classic dish, this recipe delivers consistent, delicious results every time
Watch: Quick and Easy Chili Recipe | With beans
Original recipe video — click to play
Original method: 20–30 minutes (stovetop)
Ingredients
Main
- 500 g Lean ground beef (or beef mince)
Brown in a frying pan before adding to slow cooker for enhanced flavour
- 2 x 400g cans Canned beans (kidney, black, or mixed), drained and rinsed
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 x 400g can Canned chopped tomatoes
Seasoning
- 1 ½ tbsp Chilli powder
Adjust to taste
- 1 tsp Cumin
- to taste Salt and black pepper
Liquid
- 250 ml Beef stock (or water)
Reduced quantity for slow cooker
Garnish
- 100 ml Soured cream(optional)
Add as topping just before serving
- 20 g Fresh coriander (or parsley), chopped(optional)
Add as garnish just before serving
- 75 g Grated cheese (Cheddar)(optional)
Add as topping just before serving
Method
- 1Optional step
Heat a frying pan over medium-high heat. Brown the ground beef with the diced onion for 5–7 minutes, breaking up the meat as it cooks. Drain off any excess fat.
~7 minsTip: Browning improves flavour but can be skipped if short on time
- 2
Transfer the browned beef and onion to your slow cooker. Add the minced garlic, stirring well.
~2 mins - 3
Add the drained and rinsed beans, canned chopped tomatoes, chilli powder, cumin, salt, and pepper to the slow cooker.
~3 mins - 4
Pour in the beef stock (or water), stirring gently to combine all ingredients.
~2 minsTip: Do not overfill; leave at least 5cm space at the top of the slow cooker
- 5
Cover and cook on Low for 6 hours or High for 3.5 hours, stirring occasionally if possible (particularly on High setting).
~6 hrsTip: The longer cooking time allows flavours to develop and beans to become tender
- 6
Taste and adjust seasoning with extra chilli powder, salt, or pepper as needed.
~2 mins - 7Optional step
For a thicker chilli, if desired, leave the slow cooker lid off for the final 15–20 minutes on High to allow some liquid to evaporate.
~15 mins - 8
Ladle the chilli into bowls and serve hot with soured cream, fresh coriander, grated cheese, and any other preferred toppings.
~5 minsTip: Add garnishes just before serving to maintain texture and freshness
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use dried beans, but you'll need to soak them overnight and then pre-cook them for about 1 hour before adding to the slow cooker. Alternatively, use 450g tinned beans (drained weight) as a one-to-one replacement for canned beans
Comments
No comments yet — be the first to share your experience!