Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This recipe uses convenient frozen pinto beans, not dried. This crock pot chili can be thrown together in just a few minutes usually with items you already have on hand. The spice level can be adjusted by varying the amount of jalapeno's or leaving them out completely.

Ingredients Nutrition


  1. Place all items into crock pot. More broth can be added if desired.
  2. Cook on low for 6-8 hours or high for 3-4 hours.


Most Helpful

I made this as a last minute resort on the stovetop and it was fantastic, considering the ease and simplicity to prepare it. I had saved this recipe during ZWT, but didn't get a chance to make so when I went to get what I needed to make this out, I found myself with only 1 can of pinto beans. I never could find the frozen either. Anyways, I used that 1 can plus 1 can of black beans, drained and rinsed both. I expected it to be good, but it surpassed my expectations. This proves you can make an enjoyable, healthful chili like soup without adding any meat. My husband even ate his without his "beloved" shredded cheese on top, which is saying something--quite a bit actually. LOL Thanks a bunch!!

LoriInIndiana August 13, 2008

Excellent vegetarian chili! (I used vegetable broth so it was vegetarian). This had great flavor and just the right amount of heat. I never saw frozen pinto beans, so I used 2 (15-oz) can of rinsed drained pinto beans. So awesome with a cool dallop of fat free sour cream on top. I'll make this again. Thanx!

*Parsley* August 05, 2008

Very simple and tasty dish. I threw everything in the crock pot before walking out the door for church this morning and when we got home lunch was ready. I baked some corn tortillas on the oven rack till crispy and served them along side the soup. This is a recipe we will have often since it is so economical and healthy. Thanks for sharing your recipe.

Chef Buggsy Mate May 03, 2009

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