Hearty slow cooker pinto beans simmered with green chiles and beef for a flavorful, easy comfort meal.

Scale

1 lb ground beef

2 cups dry pinto beans

1 (4 oz) can diced green chiles

1 (15 oz) can diced tomatoes

1 onion, chopped

3 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

4 cups beef broth

Salt & pepper to taste

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1. Rinse pinto beans and remove debris.

2. Brown beef and onion in skillet, drain.

3. Add garlic and spices; stir for 1 minute.

4. Transfer to slow cooker with beans, chiles, tomatoes, and broth.

5. Cook on LOW 8–9 hours or HIGH 4–5 hours.

6. Season and serve warm with toppings.

No need to pre-soak beans.

Add more broth if you prefer soupier texture.

Store leftovers up to 5 days or freeze up to 3 months.