Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 cans black beans, rinsed and drained; 1 can diced tomatoes with green chilies; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 2 tablespoons chili powder; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1 cup vegetable broth; Salt and pepper to taste

Highlighted under: Healthy & Light

I love preparing meals that are not only delicious but also nutritious, and this Healthy Crockpot Black Bean Chili is a perfect example! With its rich blend of spices and hearty beans, it’s a comfort food that warms the soul. Slow-cooking allows all the flavors to meld beautifully, making it an easy, throw-together dish. Whether you’re feeding a crowd or just meal prepping for the week, this chili is sure to please everyone at the table while keeping health in check!

Created by

Keira Dalton

Last updated on 2026-01-13T22:04:15.448Z

Making this chili in a crockpot is one of my favorite time-savers. I love the way the low and slow cooking brings out the flavors of the black beans, tomatoes, and spices. On a busy day, just toss everything into the pot in the morning and let it work its magic. By evening, I’m greeted with a warm and fragrant meal that feels both hearty and wholesome.

What really sets this chili apart is the blend of spices I use. I experimented with cayenne and smoked paprika to add an extra kick and depth. This combination not only enhances the overall flavor but also warms up the dish beautifully without overwhelming it. It’s all about balance, and I’ve got it just right in this recipe!

        Why You'll Love This Recipe
        Rich, savory flavors that satisfy without the heaviness
Healthy and packed with protein and fiber from black beans
Convenient, one-pot meal that's easy to prepare ahead

      

Strategic Ingredient Selection

The beauty of this Healthy Crockpot Black Bean Chili lies in its ingredients. Black beans are not only the star of the dish, providing a hearty texture and rich taste, but they are also packed with plant-based protein and fiber. If you're ever in a pinch, canned beans work wonderfully, but for an even creamier texture, try soaking and cooking dried black beans ahead of time. This will enhance their flavor while also giving you a fresh, vibrant result.

When choosing tomatoes, I recommend opting for fire-roasted varieties for an extra depth of flavor. The green chilies add a subtle heat, but you can always adjust by using only diced tomatoes or selecting milder options if you prefer. Don't underestimate the importance of the bell pepper; it contributes sweetness that balances out the spices beautifully. You might even experiment with different colors of bell peppers for a more visually appealing dish.

Perfecting Your Chili Technique

Cooking this chili in a crockpot allows for a slow and even distribution of flavors. If you notice that your chili isn't thickening as desired, consider removing the lid for the last hour of cooking to let some excess moisture escape. Conversely, if you find it too thick, add a splash more vegetable broth or water to reach your desired consistency. Stir occasionally, if possible, to ensure all ingredients are well blended and flavors meld seamlessly.

Always taste before serving! Adjusting the flavor at this stage is crucial; sometimes, a dash more cumin or an extra pinch of salt can elevate the dish significantly. If your chili comes out a bit too spicy, a teaspoon of sugar can help balance out the heat. Remember, the goal is to create a flavor profile that is rich and satisfying without overwhelming the palate.

Ingredients

Main Ingredients

2 cans black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup vegetable broth
Salt and pepper to taste

Feel free to adjust the spices according to your taste!

Instructions

Prepare the Ingredients

Start by dicing the onion, bell pepper, and mincing the garlic. Rinse and drain the black beans thoroughly.

Combine in Crockpot

In your crockpot, add the black beans, diced tomatoes, onion, garlic, and bell pepper. Then stir in the chili powder, cumin, cayenne, and season with salt and pepper.

Add Broth and Cook

Pour in the vegetable broth to help everything cook evenly. Set your slow cooker on low and let it cook for 8 hours or on high for 4 hours.

Taste and Adjust

Once cooked, give it a taste and adjust the seasoning if necessary. You can add more spices or salt according to your preference.

Serve and Enjoy

Ladle the chili into bowls, and feel free to top with fresh cilantro, avocado, or a dollop of yogurt for added flavor.

This chili also freezes well, so prepare a double batch!

Pro Tips

Letting the chili rest for a few hours or overnight allows the flavors to develop even more. It's excellent for meal prep as it tastes just as good, if not better, the next day!

Serving Suggestions

Serving this chili is just as fun as making it! Ladle it into bowls and offer toppings like fresh cilantro, sliced avocado, or a dollop of plain yogurt, which can add creaminess and cool the spice. Crumbled tortilla chips or shredded cheese also make delightful additions, providing varying textures that complement the chili well. Consider pairing it with a simple side salad or cornbread for a wholesome meal.

When hosting, I often set up a chili bar for a fun, interactive experience. Guests can customize their bowls with their favorite toppings and even different hot sauces. This not only elevates the experience but also ensures that everyone can cater their bowl to their exact liking, making for happy diners!

Storing and Reheating

This chili is an excellent candidate for meal prep and storage. It keeps well in the fridge for up to a week in an airtight container, allowing the flavors to deepen as it sits. If you're looking to freeze it for later use, portion the chili into freezer-safe containers, leaving some space for expansion. It can last in the freezer for up to three months, making it a perfect make-ahead option and a savior on busy days.

To reheat, simple microwave portions or gently warm on the stovetop over medium heat. If the chili has thickened too much during storage, add a little vegetable broth or water to reach your desired consistency while reheating. Always taste again before serving; flavors may need redistributing after being stored. This flexibility makes it not just a meal but a practical solution for various days ahead.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, but you'll need to soak and cook the dried beans separately before adding them to the chili, extending the overall prep time.

→ What can I serve with the chili?

Serve it with cornbread, rice, or simply enjoy it as is! Avocado and cheese also make great toppings.

→ Is this chili vegan?

Absolutely! All the ingredients used are plant-based, making this a perfect vegan meal.

→ How do I store leftovers?

You can store leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze it for longer storage.