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Fire Roasted 7-Bean Crockpot Chili

Fire-Roasted 7-Bean Crockpot Chili

A smoky tasting meat chili with fire roasted tomatoes, bell peppers, serranos and the rich depth of seven different beans.

You see, after mom brought me all those ripe tomatoes from her garden and I fire roasted multiple batches of them, I made some of them into salsa, and some of them into enchilada sauce, and I canned some of them, but then I still had jar upon jar of them piling up in my fridge. My son asked me what was up with all those tomatoes in the fridge?!?!!!

So I thought to myself, “self, it’s time to DO something with those tomatoes!” … but what? I had a very busy weekend running the daughter to dance … no time … so I thought it was time to let the crockpot come to the rescue …I threw a bunch of the tomatoes in my crockpot with some beans and meat, peppers and seasonings. We came home to an amazing-smelling house and a humongous batch of chili … LOL my fridge was even MORE full now that I’d ADDED to the tomatoes!

I decided to freeze most of it and kept out enough for me to eat and maybe share with some friends. This will be a wonderful thing to bring to share with the family at Thanksgiving when we have so many mouths to feed and we all get tired of cooking after “the big day”!

Fire Roasted 7-Bean Crockpot Chili

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: A little over 3 quarts of chili

Fire Roasted 7-Bean Crockpot Chili


  • 1 pound lean ground meat (I used ground venison, but turkey, chicken, beef, or pork would work too ... or for a vegetarian chili, throw in some mushrooms instead!)
  • 1 cup chopped onion
  • 2 stalks celery, chopped (about 1/2 cup)
  • 5 - 7 cloves of garlic, peeled and chopped
  • 1 large bell pepper, chopped (about 1 cup)
  • 6 cups fire roasted tomatoes (peels removed, roughly chopped, with juices)
  • 4 cups beef broth
  • 1/4 cup of EACH dry bean (feel free to mix & match the types of beans you use ... this is what I used): Great Northern, Red, Black, Pinto, Green split peas, Yellow split peas, Red lentils
  • 1 bay leaf
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • 1 - 4 serrano or jalapeno peppers (depending on how hot you want your chili!)
  • For topping: shredded cheese, greek yogurt (or light sour cream), and snipped green onion


  1. Throw all the ingredients except the Red Robin Seasoning and the hot peppers into a crockpot. Stir to mix everything well, set the crockpot on low and let it cook all day.
  2. When you get home from the day's escapades, add the Red Robin Seasoning and a hot pepper. Stir and taste. Add more hot peppers and/or seasonings to taste.
  3. Serve hot, with shredded cheese, greek yogurt or sour cream, and green onion for toppings.

Fire Roasted 7-Bean Crockpot Chili

This post was shared at Mix it Up MondayMelt in your Mouth MondayTotally Tasty TuesdayTuesday Talent ShowTasty TuesdayWonderful Food WednesdayCast Party WednesdayThursday’s TreasuresCrockpot Thursday, Full Plate ThursdayFrench Cuisine Friday, Farm Girl Friday, Foodie Friends FridayHearth & Soul Bloghop, Five Little Chefs, Katherine Martinelli’s Comfort Food BloghopSuper Bowl & Chili PartyKeep Calm & Cook On Crockpot Recipes and All my Bloggy Friends.

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16 Responses

  1. This looks sooo good! I’m such a chili girl, esp on these fall days. I love it cooks in the crock pot. Can’t wait to try this!!

    October 31, 2012 at 12:48 pm

  2. I had to print it out… looked just so good!

    Thanks for linking up with us at Wonderful Food Wednesday!

    Jessica @ At Home Take 2

    October 31, 2012 at 6:30 pm

  3. We will just love this Fire Roasted Chili, awesome! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    November 3, 2012 at 9:22 am

  4. Thanks for sharing with us at Foodie Friends Friday this week. This sounds really good, I love fire roasted tomatoes.
    Dawn a host and fellow blogger

    November 3, 2012 at 10:04 pm

  5. This looks so good. I have wanted a crockpot for awhile but never quite get round to buying one maybe this weekend!

    November 4, 2012 at 6:37 am

  6. Shawnee

    This sounds delicious! Did you use dry or canned beans?

    December 27, 2012 at 2:54 pm

  7. Ann

    I used dry beans. You could use canned beans if you prefer … decrease the amount of broth (or leave it out, then add as needed).

    December 28, 2012 at 6:51 pm

  8. Thanks for bringing this to the Super Bowl Party. It looks great. I’m sure it will be a hit.

    January 31, 2013 at 12:26 pm

  9. 7 beans…this is probably so good. Thank you for sharing. This is a gotta try recipe.

    We may have met by chance…but we become friends by choice.

    January 31, 2013 at 12:57 pm

  10. cher

    did you goo the ground meat before putting in crock pot? This is on my menu:) Yum!

    March 28, 2013 at 10:23 am

    • cher

      OOPS meant to say cook the meant before putting in crock pot.

      March 28, 2013 at 11:04 am

  11. Ann

    Hi Cher. It’s been a while since I made this chili, but I don’t think I did cook the meat ahead of time. I believe I just put it all in the crockpot and let it cook with the vegies, but you could certainly brown the meat ahead of time if you prefer.

    March 28, 2013 at 7:26 pm

    • cher

      thanks for your reply, I went ahead and browned it and we are just about to eat for dinner;) thanks! I have enjoyed your site and can’t wait to make a few of the recipes I have printed off! thanks for sharing!

      March 28, 2013 at 7:44 pm

      • Ann

        Sorry I was late! It’s been a busy day … I hope you enjoy the chili 🙂

        March 28, 2013 at 8:47 pm

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