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 juices); 1 bell pepper, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups vegetable broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Healthy & Light

I absolutely love making Healthy Crockpot Black Bean Chili on busy weeknights. It’s one of those comforting meals that requires minimal effort but delivers maximum flavor. I simply toss all the ingredients into my crockpot in the morning, and by evening, I’m greeted with a delicious and nutritious chili that my whole family enjoys. The blend of spices and the earthy beans create a hearty dish that’s perfect served with rice or cornbread. Plus, it’s packed with protein and fiber, making it a filling option that keeps us satisfied!

Created by

Maribel Hayes

Last updated on 2026-01-13T23:22:13.669Z

When I first tried making chili in a crockpot, I was amazed by how convenient it was. The low and slow cooking method allows all the flavors to meld beautifully, making every bite a delight. I experimented with different spices and found that adding smoked paprika elevates the dish to new heights, providing a subtle smokiness that pairs perfectly with the black beans.

One of my favorite aspects of this recipe is its versatility. I can easily customize it based on what I have on hand, and it always turns out delicious. Whether I add in extra vegetables or swap the spices, it’s a winner every time, and it freezes well for future meals!

        Why You'll Love This Recipe
        Nutritious and full of plant-based protein
Easily customizable with your favorite veggies
Perfect for meal prep and leftovers

      

Understanding the Ingredients

The key to a rich and flavorful Healthy Crockpot Black Bean Chili lies in your choice of ingredients. Using canned black beans is convenient, but opting for dried beans soaked overnight can enhance the texture and flavor. If you go this route, ensure to adjust the cooking time accordingly; dried beans typically require longer to achieve that creamy consistency when cooked. Additionally, don't skip the rinsing step to remove excess sodium from canned beans.

Bell peppers and onions not only add sweetness but also create a solid foundation for the flavor profile of this chili. When sautéing, aim for a golden color and softened texture, which usually takes about five minutes. This initial step heightens the overall taste as it caramelizes the sugars in the vegetables, contributing to a well-rounded dish. I like to use a mix of bell pepper colors for a more vibrant chili.

Perfecting Cooking Techniques

The cooking method is crucial for melding the flavors in this black bean chili. When using a crockpot, cooking on low for eight hours ensures that all spices fully integrate and develop a deeper flavor. If pressed for time, cooking on high for four hours is a suitable alternative, but be mindful that the texture may vary slightly as slower cooking typically yields a richer taste and creamier beans.

Stirring the ingredients before cooking can prevent sticking and ensure even flavor distribution. If you notice the chili is too thick during cooking, you can add an extra half-cup of vegetable broth; this will help you achieve the desired consistency without altering the flavor dramatically. This step is essential to prevent the chili from scorching at the bottom of the crockpot.

Ingredients

For the Chili

2 cans black beans, rinsed and drained
1 can diced tomatoes (with juices)
1 bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil

Garnish with fresh cilantro and avocado if desired.

Instructions

Prep the Ingredients

In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers for about 5 minutes until softened. Add garlic and cook for another minute.

Combine in the Crockpot

Transfer the sautéed vegetables to the crockpot. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Cook the Chili

Cover and cook on low for 8 hours or on high for 4 hours until heated through and flavors meld.

Serve

Taste and adjust seasoning as needed. Serve hot with your choice of garnishes.

Pro Tips

For an extra kick, add a diced jalapeño alongside the bell pepper. You can also serve this chili over brown rice or quinoa for added texture and nutrition.

Serving Suggestions

I love serving my Healthy Crockpot Black Bean Chili with a dollop of Greek yogurt or sour cream for added creaminess and a hint of tang. You can also sprinkle fresh cilantro or sliced avocados on top for a refreshing touch. If you're a fan of heat, consider adding sliced jalapeños or a dash of hot sauce before serving to elevate the flavor profile.

This chili pairs beautifully with cornbread or fluffy rice, providing a satisfying contrast to its bold flavors. For a heartier meal, serve it over quinoa. Brown or wild rice can also contribute a nutty flavor that complements the chili well, making it a great base on busy weeknights.

Make-Ahead and Storage

Healthy Crockpot Black Bean Chili is ideal for meal prep; you can make a big batch over the weekend and portion it out for busy weeknights. Store leftovers in airtight containers in the fridge for up to five days. Reheat in the microwave or on the stovetop until hot, adding a splash of vegetable broth if it thickens too much during storage.

If you're preparing for a future meal, this chili freezes exceptionally well. Cool it down completely before transferring it to freezer-safe bags or containers. It can be stored for up to three months. To thaw, simply place it in the fridge overnight or reheat directly from frozen on the stove over low heat, stirring occasionally until warmed through.

Questions About Recipes

→ Can I use dried black beans instead of canned?

Yes, but you'll need to soak them overnight and adjust the cooking time accordingly.

→ How can I make this chili spicier?

Add more chili powder, cayenne pepper, or diced jalapeños to increase the heat level.

→ Can I freeze leftovers?

Absolutely! This chili freezes well. Just let it cool completely before transferring to an airtight container.

→ What can I use as a topping?

Consider avocado, sour cream, shredded cheese, or fresh cilantro for a tasty garnish.