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: 8 servings
Ingredients: 2 cans black beans, rinsed and drained; 1 can diced tomatoes with green chilies; 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 cup vegetable broth; Juice of 1 lime; Fresh cilantro for garnish (optional)

Highlighted under: Healthy & Light

I love coming home to the aroma of this Healthy Crockpot Black Bean Chili wafting through the house. It's a dish that not only warms me up on chilly winter days but also makes meal prep a breeze. Just toss in the ingredients, set the timer, and go about my day. The rich combination of spices and hearty beans makes each bowl satisfying and nourishing, perfect for a cozy family dinner or a hearty meal prep for the week ahead.

Created by

Eleanor Briggs

Last updated on 2026-01-13T21:28:10.599Z

While experimenting with different chili recipes, I stumbled upon this Healthy Crockpot Black Bean Chili, and it quickly became a weekly favorite. I love how I can just add my ingredients to the slow cooker in the morning and come home to a delicious meal. The best part? It gets even better as it sits, allowing the flavors to meld beautifully.

One unique tip I found is to add a splash of lime juice right before serving; it brightens the dish and enhances the flavors significantly. Trust me, your taste buds will thank you for that little zing!

        Why You'll Love This Recipe
        Rich, hearty flavors that satisfy any appetite
Packed with protein and fiber for a nutritious meal
Easy slow-cooker method makes it perfect for busy days

      

Exploring the Flavor Profile

The combination of spices in this black bean chili elevates the dish to a whole new level. Chili powder plays a critical role in bringing a robust heat, while cumin adds an earthy undertone that balances the natural sweetness of the onions and bell peppers. The smoked paprika introduces a subtle smokiness that is particularly comforting during the winter months. Together, these spices create a rich, deep flavor that envelops each bean, ensuring that every bite is deliciously satisfying.

Using diced tomatoes with green chilies not only enhances the dish’s flavor but also contributes to its overall texture. The tomatoes break down during cooking, melding with the beans and other vegetables to form a cohesive, thick chili base. If you prefer a milder flavor, feel free to substitute the tomatoes with plain diced tomatoes, but keep in mind that this will change the overall taste profile. Experimenting with various tomato options is a great way to personalize your chili.

Tips for a Perfectly Cooked Chili

For best results, be sure to rinse and drain your black beans thoroughly to rid them of excess sodium and any canning residue. This simple step greatly improves the overall flavor and helps avoid a gritty texture in your chili. When using dried beans, soak them overnight and adjust cooking times; they may need longer than the suggested 8 hours on low or 4 hours on high, usually around 10-12 hours.

Monitoring your chili in the last hour of cooking can also help achieve the best consistency. If you find the chili too liquidy, you can remove the lid for the last 30-45 minutes of cooking, allowing some moisture to evaporate. Conversely, if it appears too thick, a splash of vegetable broth can easily adjust the consistency without compromising flavor.

Ingredients

Gather these ingredients for a flavorful chili.

Ingredients

2 cans black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup vegetable broth
Juice of 1 lime
Fresh cilantro for garnish (optional)

These simple ingredients create a delightful dish that's sure to please.

Instructions

Follow these steps to make your delicious chili.

Prepare the Ingredients

In a large bowl, combine the black beans, diced tomatoes, onion, garlic, bell pepper, chili powder, cumin, smoked paprika, and a dash of salt and pepper.

Add to Crockpot

Transfer the mixture to the crockpot and pour in the vegetable broth. Stir to combine all ingredients well.

Cook

Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the flavors have melded together.

Finish and Serve

Before serving, stir in lime juice and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Enjoy your warm, hearty chili!

Pro Tips

For an extra kick, add jalapeños or a splash of hot sauce to the mix! You can also customize this recipe by adding other vegetables like corn or zucchini.

Customizing Your Chili

This recipe is wonderfully versatile and can be personalized to suit your taste preferences or dietary requirements. Consider adding corn for a touch of sweetness and texture, or diced zucchini for extra veggies and nutrients. If you want a spicier kick, jalapeños can be diced and thrown in with the other vegetables, while a pinch of cayenne pepper can be added for heat without altering the chili's core flavors.

For those on a low-carb diet, you can substitute black beans with lentils, which will still give you a hearty meal while reducing carbs. Additionally, experiment with incorporating different beans, such as kidney or pinto beans, as they add varying flavors and textures to the dish.

Storage and Reheating Tips

One of the greatest advantages of this chili is its make-ahead potential. You can prepare it in advance and store leftovers in an airtight container in the fridge for up to 5 days. The flavors continue to develop over time, often making the chili taste even better the next day. For longer storage, this chili freezes exceptionally well—just let it cool completely before transferring it to freezer-safe containers, where it will keep for about 3 months.

To reheat the chili, simply place it in a saucepan over medium heat, stirring occasionally until warm throughout. If reheating from frozen, it’s best to thaw it in the fridge overnight, or you can use a slower method in the microwave, taking care to stir regularly to avoid hot spots. I always recommend tasting and adjusting the seasoning after reheating, as the flavors can mellow during storage.

Questions About Recipes

→ Can I freeze the chili?

Yes, this chili freezes well! Just let it cool, then store in an airtight container for up to 3 months.

→ Can I use dry beans instead?

Absolutely! Just make sure to soak them overnight and adjust the cooking time as dry beans will take longer to cook.

→ Is it gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for everyone.

→ Can I make this in a regular pot instead of a crockpot?

Yes, you can simmer the ingredients on the stovetop for about 30-40 minutes, stirring occasionally until heated through.