Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Ingredients: 2 cans black beans, rinsed and drained; 1 can diced tomatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup vegetable broth; Optional toppings: chopped cilantro, avocado, lime wedges

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili because it's not only packed with flavor but also incredibly easy to prepare. Just toss all the ingredients into the slow cooker, and in a few hours, you’ve got a comforting, nutritious meal that’s perfect for busy days or chilly nights. The best part? This chili is filled with protein and fiber, making it a hearty dish that leaves you feeling satisfied without the guilt.

Created by

Chantel Rivers

Last updated on 2026-01-13T21:55:06.942Z

When I first decided to make this Healthy Crockpot Black Bean Chili, I did it out of a need for a quick meal that wouldn't compromise on nutrition. I was amazed at how well the flavors meld together as they cook slowly throughout the day, making it even better by dinnertime. Using canned black beans not only cuts down on prep time but also provides a fantastic source of protein.

One tip I’ve learned is to add a squeeze of lime right before serving; it brightens up the flavors and adds a fresh twist that really takes the dish to another level. Trust me, this is perfect for meal prep or a cozy family gathering!

        Why You'll Love This Recipe
        Bursting with wholesome flavors and spices
Convenient one-pot meal that requires minimal effort
Packed with protein and fiber for a nutritious boost

      

Understanding the Ingredients

Each ingredient in this Healthy Crockpot Black Bean Chili plays a vital role in building flavor and texture. The black beans not only provide a hearty base but also contribute significant protein and fiber, making this dish filling and nutritious. The diced tomatoes bring acidity and freshness to balance the richness of the beans, while the onion and bell pepper add a delightful sweetness when cooked down. Don’t skip the spices; the chili powder and cumin are crucial for that authentic chili flavor, creating a warm, comforting dish.

For those on special diets, this chili is quite versatile. You can easily swap the black beans for kidney or pinto beans if you prefer those varieties. If you're looking for a lower-sodium option, opt for low-sodium canned tomatoes and vegetable broth, and adjust the seasoning accordingly. This flexibility allows you to tailor the chili to your taste and nutritional needs.

Cooking Techniques and Tips

When combining your ingredients in the crockpot, make sure everything is evenly distributed. This will ensure that all flavors meld together nicely as they cook. A good tip is to layer the beans on the bottom to absorb all the juices and flavors that drip down from the vegetables. Also, be mindful not to over stir during cooking; this could break down the beans too much, leading to a mushy texture instead of retaining some bite.

If you’re short on time, you can sauté the onions and garlic in a skillet before adding them to the crockpot for an extra depth of flavor. Sauté them until they’re translucent, about 3-5 minutes, to release their natural sweetness. This simple step can elevate your chili's overall taste, making it even more enjoyable.

Ingredients

Chili Ingredients

2 cans black beans, rinsed and drained
1 can diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup vegetable broth
Optional toppings: chopped cilantro, avocado, lime wedges

Instructions

Prepare the Ingredients

Chop the onion, bell pepper, and garlic. Rinse the black beans under cold water to remove excess sodium.

Combine in Crockpot

In your crockpot, combine the black beans, diced tomatoes, onion, garlic, bell pepper, chili powder, cumin, salt, and pepper. Pour in the vegetable broth.

Set and Forget

Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally.

Serve

Once finished, give it a good stir and taste for seasoning. Serve hot with optional toppings.

Pro Tips

For an extra kick, try adding jalapeños or a dash of hot sauce before serving. This chili pairs beautifully with cornbread or over a bed of rice for a more filling meal.

Make-Ahead and Storage

One of the greatest benefits of this Healthy Crockpot Black Bean Chili is its make-ahead potential. You can prepare the ingredients the night before, store them in the fridge, and simply transfer them to the crockpot in the morning with minimal effort. This way, you can enjoy a hot meal ready for you after a long day without having to spend time cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. If you wish to freeze any chili, let it cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to 3 months; when ready to eat, simply thaw overnight in the refrigerator and reheat on the stove over low heat or in the microwave.

Serving Suggestions and Variations

This chili is fantastic on its own, but you can elevate it further with some creative toppings. I love adding fresh avocado, chopped cilantro, and a squeeze of lime for a zesty finish. You could also serve it with shredded cheese or a dollop of sour cream for richness, but keep these optional for a vegan-friendly dish.

If you want to spice things up, consider adding jalapeños or a splash of hot sauce during the cooking process. For a unique twist, try incorporating corn or diced sweet potatoes for added sweetness and texture. You could even use this chili as a filling for tacos or burritos, offering you a variety of meals from just one recipe.

Questions About Recipes

→ Can I freeze the chili?

Yes, it freezes well! Just make sure to store it in an airtight container.

→ Can I use dried beans instead of canned?

Absolutely! Just soak them overnight and adjust cooking time accordingly.

→ What can I substitute for black beans?

You can use kidney beans or pinto beans as a substitute if you prefer.

→ How long will leftovers last in the fridge?

Leftovers can last for up to 5 days in the refrigerator in an airtight container.