Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Ingredients: 1 lb dried black beans, soaked overnight; 1 large onion, chopped; 4 cloves garlic, minced; 2 bell peppers, chopped; 1 can diced tomatoes (14.5 oz), undrained; 3 cups vegetable broth; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; Salt and pepper to taste; Optional toppings: avocado, cilantro, lime

Highlighted under: Healthy & Light

I absolutely love making Healthy Crockpot Black Bean Chili because it’s not only effortless but packed full of flavor and nutrients. With just a few simple ingredients, I can create a hearty meal that warms me from the inside out. The best part? It simmers slowly in the crockpot, allowing the spices and beans to meld beautifully, resulting in a rich, comforting dish that my family cannot resist. It’s the perfect recipe for busy weeknights or a cozy weekend gathering!

Created by

Keira Thompson

Last updated on 2026-01-13T19:49:13.721Z

When I first tried making black bean chili in a crockpot, I was surprised by how easy and delicious it turned out. The slow cooking process really enhances the flavors, creating a savory and satisfying dish. I remember adding a good dash of cumin and smoked paprika, which took the depth of flavor to another level. It’s the perfect meal prep option for busy weeks.

One of my favorite aspects of this recipe is how versatile it is. You can easily adjust the spice level by adding more or less chili powder, and adding fresh ingredients like bell peppers or corn means it can adapt to what I have on hand. This chili gets even better the next day!

        Why You'll Love This Recipe
        Easy and convenient with minimal prep time
Packed with plant-based protein and fiber
Flavorful spices that can be adjusted to your taste

      

Ingredient Insights

The foundation of Healthy Crockpot Black Bean Chili rests on its hearty black beans. Soaking the beans overnight not only shortens cooking time but also enhances their digestibility and texture. By allowing the beans to absorb water, you'll find they cook evenly and create a smoother consistency in the final dish. If you're short on time, canned black beans can be a viable substitute, but make sure to adjust the cooking time accordingly, as they require only 1-2 hours in the crockpot.

Chili powder, cumin, and smoked paprika are essential for achieving the depth of flavor characteristic of this dish. The chili powder provides heat, while cumin brings earthiness and complexity. If you're looking to adjust the flavor profile, consider adding additional spices such as cayenne pepper for more heat or oregano for an herbal touch. Be sure to taste as you go, allowing the spices to develop their full potential by cooking low and slow to meld the flavors.

Cooking Techniques

When combining ingredients in the crockpot, layering is key. Start with the heavier ingredients like beans and broth at the bottom, followed by tomatoes and vegetables on top. This ensures even cooking and prevents the beans from sticking to the pot. Additionally, ensure your crockpot lid is airtight to keep moisture in, which is crucial for developing the chili’s rich flavors.

For the best texture in your black bean chili, consider sautéing the onions and garlic in a separate pan before adding them to the crockpot. This step develops more complex flavors through caramelization, enhancing the overall taste of the chili. If you prefer a thicker chili, reduce the vegetable broth slightly or leave the lid ajar during the last hour of cooking to allow some liquid to evaporate.

Serving and Storage Tips

This chili is fantastic on its own, but I love garnishing it with optional toppings like sliced avocado, fresh cilantro, and a squeeze of lime to brighten the flavors. You can also serve it over cooked rice, quinoa, or alongside warm cornbread for a comforting meal. For meal prep, consider doubling the recipe; it freezes beautifully in airtight containers for up to three months, making weekday meals a breeze.

To reheat, simply thaw in the refrigerator overnight, then warm on the stovetop over medium heat until heated through, adding a splash of vegetable broth if needed to maintain moisture. If you like your chili extra spicy, feel free to add hot sauce or diced jalapeños when serving. Experiment with different toppings such as Greek yogurt or shredded cheese for a delicious twist that caters to everyone’s tastes.

Ingredients

Gather these ingredients to make a delicious pot of chili:

Main Ingredients

1 lb dried black beans, soaked overnight
1 large onion, chopped
4 cloves garlic, minced
2 bell peppers, chopped
1 can diced tomatoes (14.5 oz), undrained
3 cups vegetable broth
2 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime

Make sure to rinse the beans well after soaking for best results!

Instructions

Follow these steps for a delicious crockpot chili:

Prepare the Ingredients

Chop the onion, garlic, and bell peppers. Rinse and drain the soaked black beans.

Combine in the Crockpot

In your crockpot, add the chopped onion, minced garlic, bell peppers, black beans, diced tomatoes, and vegetable broth.

Add Seasonings

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.

Cook

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

Serve

Taste and adjust the seasonings as desired. Serve hot with optional toppings.

Enjoy your flavorful chili with your favorite toppings!

Pro Tips

For an extra kick, consider adding diced jalapeños or a splash of hot sauce during the cooking process.

Make-Ahead Tips

This Healthy Crockpot Black Bean Chili can be prepared in advance, saving you time on busy days. Chop the vegetables and soak the beans the night before. Store them separately in the refrigerator to maintain freshness until you’re ready to cook. You can also mix the dry spices together, saving even more prep time for the morning. Just toss everything together in the crockpot and set it to cook while you go about your day.

If you know you’ll be serving this chili for a get-together, consider preparing it a day or two beforehand. The flavors deepen and improve as it sits in the refrigerator, making for an even tastier dish when it's reheated. Just remember to taste and adjust the seasonings before serving, as flavors can change slightly with storage.

Dietary Adaptations

Need a gluten-free option? This chili is naturally gluten-free, making it a great choice for those with gluten sensitivities. If you want to add more protein, consider incorporating quinoa or tempeh alongside the black beans. Just be mindful that these additions will require a slight adjustment in cooking time. Both ingredients can add texture and flavor without overpowering the dish.

For a low-sodium version, use low-sodium vegetable broth or simply add water to the mixture until you reach your desired consistency. Canned tomatoes often contain salt as well, so looking for low-sodium or no-salt-added varieties can help control the overall sodium content. Additionally, if you want to make the dish more nutrient-rich, throw in chopped kale or spinach during the last 30 minutes of cooking for a pop of color and added vitamins.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, if you use canned black beans, reduce the cooking time to about 2 hours on low since they are already cooked.

→ Is this chili gluten-free?

Yes, all the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

→ How can I store leftovers?

Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

→ Can I make this chili vegan?

Absolutely! This recipe is naturally vegan as it contains only plant-based ingredients.