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 cups dried black beans, rinsed and soaked overnight; 1 medium onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 can (14.5 oz) diced tomatoes; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 1 cup corn (frozen or fresh); Fresh cilantro, for garnish

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I absolutely love making this Healthy Crockpot Black Bean Chili! It’s a go-to dish for busy days when I want something nutritious and satisfying without spending hours in the kitchen. There’s something so comforting about letting ingredients meld together slowly, filling the house with warm, inviting aromas. This chili is not only packed with flavor, but it’s also plant-based and loaded with protein and fiber. I often serve it with a dollop of Greek yogurt or avocado for a creamy finish that complements the spices beautifully.

Created by

India Rutherford

Last updated on 2026-01-13T00:45:35.659Z

When I first made this chili, I was amazed at how easy and delicious it turned out. The combination of spices, along with the natural sweetness from the bell peppers, makes it a flavor powerhouse! I like to experiment with different toppings; my favorite is fresh cilantro and diced jalapeños to add a bit of heat!

One great tip I've found is to soak the dry black beans overnight. This not only helps them cook faster, but it also enhances their flavor. The result is a rich, hearty chili that keeps me coming back for seconds. Plus, it’s perfect for meal prep, ready to enjoy throughout the week!

        Why You'll Love This Recipe
        Rich, hearty flavors that warm you from the inside out
Packed with nutritious ingredients and plant-based protein
Perfect for busy days—set it and forget it!

      

Ingredient Insights

Black beans are the star ingredient in this chili, not only because of their rich creaminess but also due to their high protein and fiber content. Soaking the beans overnight helps to soften them, ensuring they cook evenly and absorb the flavors of the spices. If you're short on time, you can use canned black beans instead, just be cautious with the salt, as they can be quite salty already.

The combination of red and green bell peppers adds a wonderful sweetness and depth to the dish. When diced, they release their natural sugars, which meld beautifully with the chili spices. Feel free to experiment with other peppers, such as poblano or jalapeño, if you’re looking for a bit more heat. Just remember, the sweeter bell peppers balance out the spices nicely.

Cooking Tips

When combining the ingredients in the crockpot, be sure to layer them properly. Place the soaked black beans at the bottom, followed by the heavier ingredients like onions, garlic, and bell peppers. This will help ensure that everything cooks evenly. Stirring gently after adding the vegetable broth will blend the seasonings better, but avoid excessive stirring to keep the beans intact for a hearty texture.

If you're cooking on high for 4 hours, keep an eye on the texture of the beans. They should be tender but not mushy. For the last 30 minutes, adding the corn brightens the dish both visually and taste-wise, bringing a slight sweetness that complements the earthy spices. Frozen corn works great here for convenience—just toss it in directly without thawing.

Ingredients

Gather these fresh and wholesome ingredients to whip up your delicious chili:

Ingredients

2 cups dried black beans, rinsed and soaked overnight
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 cup corn (frozen or fresh)
Fresh cilantro, for garnish

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to create your delicious chili:

Prepare the Ingredients

Dice the onions and bell peppers, and mince the garlic. Rinse the soaked black beans thoroughly before use.

Combine Ingredients in the Crockpot

In your crockpot, combine the soaked black beans, diced onions, garlic, bell peppers, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.

Add Broth and Cook

Pour in the vegetable broth and stir to combine. Set the crockpot to low and cook for 8 hours or on high for 4 hours.

Add Corn and Finish

In the last 30 minutes of cooking, add the corn. Once done, taste and adjust seasoning as necessary.

Serve and Enjoy

Ladle into bowls, garnish with fresh cilantro, and serve with your favorite toppings.

Enjoy the warmth and richness of your home-cooked chili!

Pro Tips

Feel free to modify the spice level by adding more chili powder or fresh jalapeños. This recipe is versatile, so you can also throw in other vegetables you have on hand, like zucchini or carrots, to enhance its nutritional value.

Make-Ahead and Storage

This Healthy Crockpot Black Bean Chili is an excellent dish for meal prep. You can prepare a large batch and store it in the refrigerator for up to five days. Just make sure to let it cool completely before transferring to an airtight container. Reheating is simple—just warm it up on the stovetop over medium heat or in the microwave until heated through.

If you're planning to freeze it, let the chili cool and portion it into freezer-safe bags or containers. It can stay in your freezer for up to three months. When you're ready to enjoy it again, simply thaw overnight in the refrigerator and reheat as mentioned before. The flavors continue to deepen during storage, making for an even tastier meal.

Serving Suggestions

While this chili is delicious on its own, there are plenty of ways to enhance its presentation and flavor. Consider topping each serving with a dollop of Greek yogurt or a slice of creamy avocado for added richness. A sprinkle of fresh cilantro not only adds color but also a fresh piquant flavor that brightens the dish.

For those who enjoy a bit of crunch, serving tortilla chips or crusty bread on the side can be delightful. If you're feeling adventurous, add sliced jalapeños for some heat, or a splash of hot sauce for an extra kick. This versatility makes it a perfect fit for various tastes and preferences!

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can, but adjust the cooking time. Canned beans just need to be heated through, so reduce cooking time to about 4 hours on low.

→ Is this recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free, making this chili a safe choice for those with gluten intolerance.

→ Can I freeze the chili?

Yes, this chili freezes beautifully! Just portion it into airtight containers and it should last for up to 3 months in the freezer.

→ How can I spice it up?

You can add chopped jalapeños, cayenne pepper, or even a dash of hot sauce to give your chili a kick.