Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Slow Cooker Chili Beans

May 5th, 2010 · 19 Comments

Slow Cooker Chili Beans

Happy Cinco de Mayo, and what would be more appropriate than some Mexican food for the celebration!

Each week I have taken on a new slow cooker bean dish and this time around we used two pounds of pinto beans to create a vegetarian chili, and loosely based on one inspired from the the book American Wholefoods Cuisine, by Nikkie & David Goldbeck, and found on page 43 from the short-order cooking chapter in the hardcover, 1983 edition, this chili recipe also fits in with the Eat To Live dietary guidelines with no oil, fat, or sugar added.

2 lb Pinto beans, rinsed, soaked overnight and drained
2 Cups Onions, chopped
4 Ribs Celery, chopped (1 ½ cups)
1 Tbsp Garlic, minced
1 Tbsp Onion powder
1 Tbsp Cumin, ground
3 Each Bay leaves
1 Tbsp Smoky paprika
¼ Cup Chili powder
3 Cups Beef stock
3 Cups Vegetable stock
2 Cups Tomatoes, diced
Procedure Steps
1. Drain the soaked pinto beans and add them to the pot of a slow cooker along with the remaining ingredients and stir well and cover. You want just enough of the stock to cover all the ingredients, adjust your quantity of stock as needed. Turn the heat to the highest setting and allow the crock pot to come to a simmer, then reduce the heat setting to a medium heat and allow to slow cook for 6 hours, or until beans are tender.
2. Remove cover and stir well, then keep on medium-low heat for 1 more hour for the beans and chili to thicken up
Serve over steamed brown rice if desired

This recipe was prepared on Eat To Live, Week 6, and linked from Eat To Live, Week 6 Recap of our ETL diet and lifestyle, you can follow our complete progress at Eat To Live. The ETL Week 6 Recap update will be available soon.

Tags: Eat To Live · Entrees · Mexican · Recipes · Slow Cooker · Vegetarian · Whole Foods Cuisine

19 responses so far ↓

  • 1 HoneyB // May 5, 2010 at 1:41 pm

    I like this – and especially since it is slow cooker I will be trying it soon!

  • 2 pegasuslegend // May 5, 2010 at 1:48 pm

    The only way to make these I say! looks great Chef!

  • 3 OC2Seattle // May 5, 2010 at 1:51 pm

    Love slow cooker recipes. This looks yummy!

  • 4 Kelly (Hot Cookin') // May 5, 2010 at 2:01 pm

    Looks delish! Vegetarian chili done in the crockpot–a clear winner especially now that warmer weather is here. No cooking over a hot stove in the blazing heat? Love it!

  • 5 dizzy girl bakes // May 5, 2010 at 2:31 pm

    I love to find recipes for my slow cooker and this look good!

  • 6 Lana @ Never Enough Thyme // May 5, 2010 at 3:16 pm

    Love the use of the slow cooker with this recipe. I think beans really benefit from long cooking with low heat. And the combination of ingredients along with the flavors of cumin, smoky paprika and chili powder must give a great depth to the finished dish. Excellent!

  • 7 Monet // May 5, 2010 at 3:42 pm

    What a great recipe for Cinco De Mayo. I love beans…I’m a vegetarian so we eat them quite often, and I can’t wait to give this recipe a try. Maybe even tonight with some flour tortillas…yum! Thank you for sharing, I really enjoy reading your blog!

  • 8 Gera @ SweetsFoodsBlog // May 5, 2010 at 3:59 pm

    Happy Cinco de Mayo, this is so delicious!



  • 9 penny aka jeroxie // May 5, 2010 at 8:52 pm

    Slow cooking anything tastes great!

  • 10 David/Yourfinances101 // May 5, 2010 at 10:44 pm

    Feliz Cinco de Mayo amigos!

  • 11 Jessie // May 6, 2010 at 6:40 pm

    I love this yummy veggie Chili, perfect healthy way of celebrating Cinco de Mayo!

  • 12 Beth // May 6, 2010 at 8:00 pm

    Awesome, I love chili beans and beans…looks good for a vegetarian dish.

  • 13 Cinda // May 10, 2010 at 12:48 pm

    Love the chilli beans….. all that flavour and slow cooked too!

  • 14 dining room table // May 11, 2010 at 1:55 am

    This dish really looks so delicious! I like that it had some chili!

  • 15 dining room table // May 11, 2010 at 3:03 am

    Slow cooker recipes are my favorite! I can’t get enough of them. And what I like in this recipe is the spicy kick.

  • 16 Emily // May 11, 2010 at 10:36 am

    This is totally up the husband’s alley. I’m sure he thanks you for this. Because I plan on makin’ it soon 🙂

  • 17 Doc // May 11, 2010 at 10:47 am

    Okay, for cinco de Mayo we have to have at least 1 Margarita!

  • 18 Dave Werner // May 12, 2010 at 3:45 am

    Hi Ryan, I hope it’s OK to contact you here, We came across your blog and We’d like to invite you to appear on our Foodie site – Foodierama. Have a look at and send us a note on our contact form or through the email in this comment if interested. Thanks and sorry to intrude , Dave

  • 19 Online Printer // May 21, 2010 at 4:17 am

    I never can intake chili, it’s really not my thing to eat spicy food. I feel that if it is spicy then it will cover up the taste of the actual food, which means I should have just eaten the chili with something horrible but nutritious and it will taste exactly the same as the beans. lol