I’d like to thank Hurst’s Brand for sponsoring this Crock Pot 15 Bean Salsa Chili! ❤️
It’s no secret that I’m a huge fan of Hurst’s Brand beans. I’ve shared my favorite Crock Pot 15 Bean Soup and my easy Rustic Lentil Stew recipes recently, but I just have to tell you about my new favorite family meal. It’s this thick, hearty and flavorful Crock Pot 15 Bean Salsa Chili!
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Crock Pot 15 Bean Salsa Chili Recipe
I used Hurst’s® HamBeens® 15 Bean Soup® to create this Crock Pot 15 Bean Salsa Chili recipe. The 15 Bean Soup can be found with all of the other delicious Hurst’s varieties, in the dry beans section of your local grocery store. I get mine at Kroger!
Y’all, I totally get my love of beans honest. My grandpa, whom I really can’t bear to actually refer to as grandpa because I always called him Papaw, was a true bean fanatic.
Whenever I went to his house, he always greeted me with a familiar declaration…
I’ve got a pot of beans on! ~ My Papaw
I’m pretty sure Papaw ALWAYS had a pot of beans on!
Often when I have my own pot of beans on, it’s in my slow cooker. This Crock Pot 15 Bean Salsa Chili is a wonderful recipe to make on a cold winter day, or anytime you’re craving a flavorful and comforting family dinner.
High in fiber, calcium, and iron, beans are a great source of protein, and another reason I love adding them to my family’s diet as often as possible.
I’ve found that my kids really love to skip the spoon and eat this chili by dipping tortilla chips for each bite.
As long as it makes my kids more inclined to eat their dinner, it’s fine in my book. I have to admit that this thick salsa chili does taste great with cheese, cilantro and tortilla chips. You can even add a big dollop of sour cream on top!
We’ve even created this fun recipe tutorial video to show you the whole process. Pull up a chip and take a dip! You can also top a bowl with my easy Baked Tortilla Strips.
Since you guys usually ask, yes, this Crock Pot 15 Bean Salsa Chili recipe will freeze beautifully making it a great dish to prepare ahead for those busy weeknights this winter. It would also be a great snow-day recipe for those of you who have some snowy weather in the forecast! :) ❄️ Winter is definitely coming!
Instant Pot Version
I also have a version of this soup for your pressure cooker! Check out my Instant Pot 15 Bean Salsa Chili.
Be sure to Pin this yummy recipe to your favorite recipe boards on Pinterest, and hop over to Hurst’s Facebook Page for even more great recipe ideas.
save this!
I’ll email it, plus my weekly recipes.
More 15 Bean Soups
Crock Pot 15 Bean Salsa Chili
Video
Ingredients
- 1 (20-ounce) bag Hurst’s® HamBeens® 15 Bean Soup® plus seasoning packet
- 1 pound 85/15 ground beef browned and drained
- 1 small onion diced
- 6 cups beef broth
- 2 teaspoons chili powder
- 2 cups chunky salsa room temperature
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can green chiles
- Grated Monterey Jack cheese optional
- Cilantro optional
Instructions
- Rinse beans and remove any debris; add to the slow cooker. Brown the ground beef and the onion, drain, and add to the slow cooker. Pour in the beef broth and stir. Cover and cook on high for 4 hours or until beans are tender. If you find that you need to cook more than 4 hours, you may need to add additional broth or water.
- When beans are tender, stir in the seasoning packet, chili powder, salsa (room temperature), tomato sauce and the green chilis. Cover and cook for an additional 30 minutes.
- Serve warm; garnish with Monterey jack cheese and fresh cilantro.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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Joann S.
I made this by the recipe and it was delicious! I used salt free broth, tomato sauce, lowest sodium salsa, and grass fed beef. We didn’t use sour cream or cheese for diet reasons but we loved it with corn tortillas. I will definitely be making this a lot this winter.
I have made this chili with ground beef and with shredded chicken. Both were a hit.
I came across this recipe quite by accident and am SO glad I did! It’s wonderful! Easy to prepare with ingredients I usually have on hand, super versatile for different tastes, and reheats beautifully in a slow cooker. I’ve made this recipe as written and it’s wonderful. I made it a second time with just a few adjustments – doubled the ground beef, omitted the ham seasoning packet and used McCormick Steak Seasoning instead, and stirred in 1 cup of shredded pepperjack cheese until it was melted before serving. Delicious! I like it with extra pepperjack cheese and sour cream on top. My husband (who is usually spice adverse) had 2 bowls of this with just sour cream on top. I made some cornbread to go with it and it’s fed 2 of us for dinner and lunches for 3 days. Economical and delicious!
I tried this chilli without the crockpot, (I let my beans soak overnight to soften)….ugh! They were still very hard even after boiling them!! It was tasty minus the texture of the beans. I’m back at it again tonight and this time I’m FOLLOWING the directions! I’ll update when it’s done.
I make a good home made chili, but this chili was great! Its a keeper, and so easy to make. I may never make my chili again.