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 cups dried black beans, soaked overnight; 1 onion, chopped; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 2 bell peppers, chopped; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon smoked paprika; 3 cups vegetable broth; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on chilly weekends. It’s such a comforting dish that fills the house with amazing aromas as it slow-cooks throughout the day. The combination of spices and fresh ingredients creates a hearty, satisfying meal that warms you from the inside out. Plus, cooking it in a crockpot not only makes it super easy but also allows the flavors to meld perfectly. I can't think of a better way to enjoy a cozy night in!

Created by

Diana Brooks

Last updated on 2026-01-13T22:49:17.856Z

When I first tried my hand at making black bean chili, I was pleasantly surprised by how flavorful and filling it turned out, especially using the crockpot. What makes this dish extra special is using dried black beans that you soak overnight. This not only enhances their flavor but also ensures they retain their shape during cooking. The result is a chili that is thick and creamy without any added cream.

One technique I've found essential is to sauté the onions and garlic before adding them to the crockpot. This simple step adds a depth of flavor that really elevates the entire dish. Pair this chili with some fresh cilantro and avocado for a wonderfully balanced meal that even the kids love!

        Why You'll Love This Recipe
        Rich, hearty flavor packed with protein and fiber
Convenient one-pot meal that cooks itself
Customizable with toppings like avocado and sour cream

      

The Role of Black Beans

Black beans are not just the star ingredient in this chili; they’re packed with protein and fiber, making them a fulfilling choice for a hearty meal. When soaked overnight, black beans become tender and absorb flavors beautifully, enhancing the overall depth of the chili. If you're short on time or forgot to soak beans, you can use canned black beans, but be mindful to adjust the cooking time accordingly to avoid overcooking them.

While the black beans provide a nutritious base for this dish, they also contribute to a creamy texture once cooked. This creaminess helps to thicken the chili, creating a more satisfying mouthfeel. To enhance this even further, you can mash a portion of the beans against the side of the crockpot toward the end of the cooking time for an extra creamy consistency.

Perfecting the Spice Blend

The spices in this chili are essential for creating a robust flavor profile. Chili powder, cumin, and smoked paprika bring warmth and complexity; using quality spices can make a noticeable difference. I recommend toasting the spices briefly in a dry skillet before adding them to the crockpot. This process releases their essential oils and intensifies their flavors, resulting in a more fragrant chili that won't leave out any intricate notes.

You can easily adjust the spice levels to suit your taste. For a milder chili, consider reducing the amount of chili powder, or add a teaspoon of sugar to balance the heat. Conversely, if you like it spicy, experiment with crushed red pepper flakes or jalapeños after the initial cooking phase. Just remember to add any bright, fresh spices at the end for a fresh, vibrant flavor.

Serving and Storage Tips

Once your chili is ready, serving it with tasty toppings can elevate the meal. Creamy avocado slices, a dollop of sour cream, or a sprinkle of fresh cilantro can bring freshness and contrast to the dish. If you want to turn it into a more substantial meal, serve over brown rice or quinoa to add more texture and nutrients. Cornbread or tortilla chips make excellent sides, too, for that cozy, comforting experience.

For leftovers, this chili stores exceptionally well in the refrigerator for up to a week. It also freezes beautifully—just let it cool completely before transferring to airtight containers. To reheat, simply thaw in the fridge overnight and warm in a saucepan over low heat, adding a splash of vegetable broth if it seems too thick. This makes it a perfect make-ahead meal for busy weeks!

Ingredients

For the Chili

2 cups dried black beans, soaked overnight
1 onion, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 bell peppers, chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
3 cups vegetable broth
Salt and pepper to taste

Instructions

Prepare the Ingredients

Drain and rinse the soaked black beans. Chop the onion, garlic, and bell peppers, setting them aside.

Sauté the Aromatics

In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.

Combine in the Crockpot

Add the sautéed onion and garlic to the crockpot along with soaked black beans, diced tomatoes, bell peppers, chili powder, cumin, smoked paprika, and vegetable broth. Stir well to combine.

Cook It Slow

Cover the crockpot and cook on low for 8 hours or high for 4 hours until the beans are tender.

Season and Serve

Once cooked, taste and adjust seasoning with salt and pepper. Serve hot, garnished with cilantro or avocado if desired.

Pro Tips

Feel free to customize this chili by adding your favorite vegetables or spices. If you like a bit of heat, mix in some diced jalapeños or a splash of hot sauce before serving.

Customization Options

Beyond just toppings, the base of this chili is incredibly versatile. Feel free to add other vegetables such as zucchini or carrots according to personal preferences. If you're looking to sneak in more greens, consider stirring in some kale or spinach during the last hour of cooking; they wilt down beautifully and won't overwhelm the overall taste.

If you enjoy a slightly sweeter chili, try adding a diced sweet potato or some corn to the mix. These not only bring a hint of sweetness but also additional textures that make the chili even more satisfying. Don’t hesitate to experiment with different beans or legumes if black beans aren’t your favorite or you just want to mix things up.

Troubleshooting Common Issues

If you find that your chili is thinner than expected, don't worry! You can thicken it by removing the lid during the last hour of cooking, allowing some of the liquid to evaporate. Additionally, in a pinch, you can mix a tablespoon of cornstarch with water and stir it in, allowing it to simmer for a few minutes until thickened.

Conversely, if the chili turns out too thick, simply add a bit more vegetable broth or water until it reaches your desired consistency. It's all about adjusting based on your personal preference—a great skill to develop as you gain more experience in the kitchen!

Questions About Recipes

→ Can I use canned black beans instead?

Yes, you can use canned black beans. Just add them in the last hour of cooking to heat through.

→ How can I thicken the chili?

If the chili is too watery, you can mash some of the beans or add a cornstarch slurry during the last hour of cooking.

→ Can I freeze leftovers?

Absolutely! This chili freezes well. Let it cool completely, then store in an airtight container for up to three months.

→ What toppings do you recommend?

I love adding avocado, shredded cheese, sour cream, or fresh cilantro as toppings for extra flavor and texture.