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Chunky Slow Cooker Beef and Bean Chili

8-10 servings


Dairy Free Gluten Free High Fibre

Nutritional Facts Per Serving

21 g
30 g
9.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 306
  • Fat 12.4 g
    • Saturated   3.5 g
    • + Trans 
  • Cholesterol 40 mg
  • Sodium   455 mg
  • Carbohydrate 30 g
    • Fibre   9.1 g
    • Sugars  
  • Protein 21 g
    • Vitamin A 10 %
    • Vitamin C 53 %
    • Calcium 8 %
    • Iron 34 %


Cut each piece of stewing beef into 2 or 3 smaller pieces. Season the beef with salt and pepper. Place oil in a large skillet set over medium-high heat. Brown beef in batches and add them to your slow cooker. Add onion and green pepper to the skillet and cook 3 minutes. Spoon them, and the remaining ingredients, except green onion, into the slow cooker and mix to combine. (Mixture will be thick, but will thin as the chili simmers and cooks.) Cover and cook on the low setting 8 hours. Garnish servings of chili with green onion and serve.

Note: Diced means to cut into 1/4” to 1/2” cubes. A slow cooker with a six-litre capacity was used for this recipe.

Serving Suggestions

Serve the chili with grated cheddar or Jack cheese and sour cream for sprinkling and dolloping on top. Cornbread would also go great with the chili - try one of the recipes for cornbread in our collection, such as Jalapeno and Cheddar Cornbread, or Cornbread Muffins with Old Cheddar.

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