Description
This Slow Cooker Pinto Beans, Green Chile, and Beef recipe combines hearty pinto beans with flavorful ground beef and spicy green chiles, slow-cooked to perfection in a savory broth seasoned with cumin, chili powder, and garlic. It’s a comforting, easy-to-make meal perfect for busy days and packed with protein and fiber.
Ingredients
Scale
Beans and Meat
- 1 pound pinto beans, dry (rinsed and soaked)
- 1 pound ground beef (browned)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (4 ounces each) diced green chiles
Liquids and Seasonings
- 5 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
Instructions
- Prepare the Beans: Rinse the dry pinto beans under cold water, removing any debris or damaged beans. Soak the beans overnight in water or use the quick soak method by boiling them for 1 hour, then letting them sit off the heat for 1 hour. Drain the beans completely before using.
- Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Drain any excess fat to keep the dish lean.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté for about 3-4 minutes or until the onion becomes translucent and aromatic.
- Combine Ingredients in Slow Cooker: Transfer the beef mixture to the slow cooker. Add the soaked and drained pinto beans, diced green chiles, beef broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir well to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours, or until the pinto beans are tender and flavors are well melded together.
- Final Touch: Once cooked, remove the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the bean and beef mixture hot, garnished with optional toppings like shredded cheese, sour cream, and chopped cilantro for added flavor and texture.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Brown and drain the ground beef to reduce excess fat and prevent greasy stew.
- Adjust seasoning as needed after cooking to suit your taste preferences.
- You can substitute ground turkey or chicken for beef for a leaner version.
- For a spicier dish, add chopped jalapeños or hot sauce as desired.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
- Using low-sodium beef broth can help control salt content, especially for a low-sodium diet.
- Prep Time: 20 minutes (including soaking prep; excludes overnight soak)
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex / Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: pinto beans, slow cooker recipe, green chile, ground beef, chili, Tex-Mex, easy dinner, bean stew
