If there’s one dish I make for friends and family that never fails to get recipe requests, it’s Four Bean Spicy Crockpot Chili. Hearty, comforting, and absolutely loaded with bright flavors and colors, this chili is a celebration of the humble bean—and it gets a serious kick from smoked spices and savory tomatoes. Whether you make it classic with beef or keep it vegetarian for your plant-based pals, this is the kind of meal that brings everyone to the table and keeps them coming back for seconds (and thirds!).

Four Bean Spicy Crockpot Chili Recipe - Recipe Image

Ingredients You’ll Need

The best part about this Four Bean Spicy Crockpot Chili is how you can build deep, bold flavors using simple pantry staples and a handful of fresh ingredients. Each component brings its own personality, ensuring a perfectly balanced bowl every single time.

Ground beef or turkey (1 pound, optional): Adds a savory depth and heartiness, but you can skip for a vegetarian batch.
Medium onion, diced: Provides subtle sweetness and a flavor base for the chili.
Garlic cloves, minced (3): Essential for that aromatic, irresistible kick.
Black beans (15 oz can): Earthy and tender, they’re the backbone of any good bean chili.
Kidney beans (15 oz can): Classic chili beans—firm and meaty in texture.
Pinto beans (15 oz can): Creamy and mildly nutty, they round out the bean quartet.
Cannellini beans (15 oz can): Buttery, pale beans that take on all the chili flavors.
Crushed tomatoes (28 oz can): Adds rich tang and body to the spicy sauce.
Diced tomatoes (15 oz can): Brings little pops of juicy tomato to each bite.
Diced green chilies (4 oz can): Infuses a subtle, lingering heat and vibrant green hue.
Tomato paste (2 tbsp): Intensifies the tomato flavor and helps thicken the chili.
Chili powder (1 tbsp): The main source of warm, peppery spice—don’t skimp!
Smoked paprika (1 tsp): Lifts the whole pot with smoky, cozy goodness.
Ground cumin (1 tsp): Adds earthy, slightly citrusy notes that tie all the spices together.
Cayenne pepper (1/2 tsp, optional): For those who love their chili with extra fire.
Salt and black pepper: Always season generously for the fullest flavor.
Vegetable or beef broth (1 cup): Loosens the chili just enough and infuses more savory flavor.
Fresh cilantro & shredded cheese (for garnish): Optional, but totally recommended for a fresh, creamy finish.

How to Make Four Bean Spicy Crockpot Chili

Step 1: Brown the Meat (if using)

If you’re making your Four Bean Spicy Crockpot Chili with meat, start by browning the ground beef or turkey in a large skillet over medium heat. Break it up with a spoon as it cooks, and let those savory bits get just a little golden brown for the best flavor. Once fully cooked, drain off excess fat and transfer the meat to your crockpot. If you’re going vegetarian, just skip ahead—your beans are about to shine!

Step 2: Build the Flavor Base

Add the diced onion and minced garlic straight into the crockpot. No need to precook—they’ll slowly transform into sweet, aromatic perfection as everything simmers together. This gentle, long cook is what sets slow cooker chili apart from stovetop versions!

Step 3: Add the Beans and Veggies

Now, it’s bean bonanza time. Dump in all four types of drained and rinsed beans—black, kidney, pinto, and cannellini—along with the crushed tomatoes, diced tomatoes, and those magical diced green chilies. It’s a colorful, flavor-packed base that makes this Four Bean Spicy Crockpot Chili a true crowd-pleaser.

Step 4: Season and Enrich

Spoon in the tomato paste, then sprinkle in the chili powder, smoked paprika, cumin, and cayenne pepper if you want a real kick. Don’t forget generous pinches of salt and freshly cracked black pepper. Pour over the broth to just loosen everything up, and give the whole mixture a good stir to combine all the goodness.

Step 5: Slow Cook to Perfection

Cover the crockpot and let time work its magic! Set it on low for 6-8 hours (or high for 3-4 if you’re in a hurry). Stir occasionally if you’re around—this helps all the flavors mingle and marry. Near the end, taste and adjust seasoning if you’d like an extra sprinkle of salt or another hit of spice.

Step 6: Garnish and Serve

When you’re ready to serve, ladle the piping-hot chili into cozy bowls. Finish with a sprinkle of chopped cilantro and a tumble of shredded cheese if you like. Dig in while it’s steamy and fragrant—the hard part is waiting for it to cool down enough to eat!

How to Serve Four Bean Spicy Crockpot Chili

Garnishes

A good chili is all about the extras. I love bright chopped cilantro and a generous scattering of cheese (cheddar, Monterey Jack, or whatever you love). For more freshness, add sliced green onion, diced avocado, or even a little dollop of sour cream—you’ll be amazed at how each garnish enhances this Four Bean Spicy Crockpot Chili.

Side Dishes

This chili stands strong on its own, but it positively begs to be served with fluffy cornbread, buttery rice, or crispy tortilla chips. A simple green salad or warm flour tortillas make excellent partners, rounding out your table with color and crunch.

Creative Ways to Present

Hosting a party? Serve your Four Bean Spicy Crockpot Chili in a DIY chili bar, with a spread of all the toppings and sides. Or turn leftovers into loaded chili baked potatoes, over-nacho platters, or even stuffed inside bell peppers for a second-day twist that nobody will see coming!

Make Ahead and Storage

Storing Leftovers

Chili is one of those magical dishes that tastes even better the next day. Let any leftover Four Bean Spicy Crockpot Chili cool completely, then pack it into airtight containers and refrigerate for up to 5 days. The flavors just keep getting better, so don’t be surprised if those leftovers disappear fast!

Freezing

This chili freezes beautifully. Scoop cooled portions into freezer-safe bags or containers (leave some room for expansion), label, and stash them in your freezer for up to 3 months. When you’re ready for a no-fuss, comforting dinner, just thaw and reheat.

Reheating

To reheat, simply warm your chili on the stovetop over medium heat, stirring occasionally until hot. If it’s too thick, splash in a little extra broth or water. Microwave reheating works too—just use a microwave-safe bowl and cover loosely to trap the steam and keep things moist.

FAQs

Can I make Four Bean Spicy Crockpot Chili vegetarian or vegan?

Absolutely! Skip the meat entirely, and use vegetable broth instead of beef broth. This chili is naturally hearty and satisfying even without meat—no one will miss a thing!

What beans work best for this recipe?

The combination listed gives a great mix of textures and flavors, but feel free to substitute with what you have on hand (like navy beans or garbanzos). Just keep the total quantity the same for perfect results.

How do I make it less spicy?

Omit or reduce the cayenne pepper and go light on the green chilies if you’re spice sensitive. You can always add more heat at the table with hot sauce or sliced jalapeños for those who want extra.

Is this recipe gluten free?

Yes! Four Bean Spicy Crockpot Chili is naturally gluten free so long as you check that your broth and canned ingredients are certified gluten free. It’s a fantastic option for serving guests with dietary needs.

Can I double the recipe for a crowd?

Definitely. Just make sure your slow cooker is large enough to handle the volume (or use two). It’s perfect for parties, tailgates, or meal preps—just remember, it might need a little extra time to heat through if you double it.

Final Thoughts

There’s nothing I love more than sharing a big, bubbling pot of Four Bean Spicy Crockpot Chili with loved ones. Whether you’re craving something cozy on a cold night or need a fuss-free option for feeding a crowd, this chili never disappoints. Give it a try—you’ll see why it’s a staple in my kitchen, and I’m willing to bet it becomes a favorite in yours too!

Four Bean Spicy Crockpot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Four Bean Spicy Crockpot Chili is a hearty and flavorful dish perfect for chilly days. Packed with four types of beans and a variety of spices, this chili is a satisfying meal that can be easily customized to suit your preferences.

Ingredients

Scale

Meat Option:

1 pound ground beef or turkey

Vegetarian Option:

1 medium onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
1 cup vegetable or beef broth
Chopped fresh cilantro and shredded cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

If using meat: In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it up with a spoon. Drain excess fat if needed. Transfer the cooked meat to the crockpot.
Add the diced onion, minced garlic, all four types of drained and rinsed beans, crushed tomatoes, diced tomatoes, diced green chilies, tomato paste, chili powder, smoked paprika, ground cumin, cayenne pepper if using, salt, black pepper, and broth. Stir well to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh cilantro and shredded cheese if desired.