Slow Cooker Pinto Beans, Green Chile, and Beef
This hearty and flavorful dish combines slow-cooked pinto beans with green chiles and beef, creating a perfect meal for any occasion. Ideal for weeknight dinners or meal prep, this recipe is easy to throw together and lets the slow cooker do all the work.
Equipment
- 1 slow cooker minimum 6-quart capacity
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 1 pound ground beef
- 2 cups dried pinto beans Soak overnight or for at least 6 hours.
- 4 cups beef broth
- 1 10-ounce can diced green chiles Include the liquid.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn Frozen or canned.
- 1 tablespoon olive oil
- chopped cilantro Optional for garnish.
- avocado Optional for garnish.
Instructions
- Rinse the pinto beans in cold water and sort through them to remove any debris. Soak them overnight in water, or at least for 6 hours.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground beef and cook until browned. Drain excess fat if necessary.
- In the slow cooker, combine the soaked pinto beans, beef broth, diced green chiles (with their liquid), diced onion, minced garlic, chili powder, cumin, salt, and black pepper. Stir well.
- Add the cooked ground beef to the slow cooker and mix everything together.
- Cover and cook on low for 8 hours or until the beans are tender and the flavors melded.
- In the last 30 minutes of cooking, add the corn to the slow cooker and stir well.
- Once it's done cooking, taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro and avocado if desired.
Notes
For a spicier dish, consider adding jalapeños or chili flakes.
You can substitute ground beef with ground turkey or a meat alternative for a lighter version.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.