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: 1 cup dried black beans, rinsed and soaked; 1 can diced tomatoes (14.5 oz); 1 can corn (15 oz), drained; 1 medium onion, chopped; 1 bell pepper, chopped; 4 cloves garlic, minced; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 1 tablespoon olive oil

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Black Bean Chili because it's the perfect blend of flavor and nutrition. With minimal effort, I can have a hearty meal cooking away while I go about my day. The combination of black beans, spices, and vegetables creates a comforting and filling dish that my family loves. Plus, it’s an excellent way to incorporate more plant-based protein into our diets without sacrificing taste. This chili is a game-changer for busy weeknights or cozy weekends.

Created by

Olivia Hayes

Last updated on 2026-01-13T18:19:18.856Z

Whenever I want to whip up something healthy yet satisfying, this crockpot chili is my go-to recipe. I love how the slow cooking process allows the flavors of each ingredient to meld beautifully. The hint of cumin and chili powder really brings the dish to life, and it only takes me 15 minutes to prepare. I usually add a splash of lime juice right before serving for an extra zesty kick!

I've tried several variations of this recipe, and using fresh bell peppers and diced tomatoes really elevates the chili to another level. I find that letting it simmer for hours makes the beans tender and the broth rich. It's become a family favorite, enjoyed with a dollop of Greek yogurt or avocado on top!

        Why You'll Love This Recipe
        Packed with plant-based protein and fiber
Simple ingredients with bold flavors
Perfect for meal prep and leftovers
Nutritious and satisfying for all ages

      

Understanding Ingredients

The heart of this Healthy Crockpot Black Bean Chili is the black beans, which provide a robust source of plant-based protein and fiber. Soaking the beans before cooking is crucial; it not only shortens the cook time but also helps in digestibility. If you're short on time, you can use canned black beans, but be sure to drain and rinse them to reduce sodium content before adding them to the chili.

The spices are integral to achieving that deep, complex flavor profile. Cumin adds a warm, earthy note, while chili powder brings an inviting heat that builds gradually. Smoked paprika introduces a subtle smokiness that can transform an otherwise standard chili into a standout dish. Feel free to adjust these seasonings based on your taste preference—I often add extra chili powder for more kick!

Cooking Technique

Using a crockpot not only makes this recipe incredibly convenient but also allows the flavors to meld beautifully over time. Start by sautéing your onions, bell peppers, and garlic. This step, while optional, can greatly enhance the flavor of your chili by caramelizing the vegetables slightly, making them golden and releasing their natural sugars. It’s worth the extra 5 minutes to build a more profound base taste.

When pouring in the vegetable broth, ensure that the beans are fully submerged; this helps them cook evenly. If you'd like a thicker chili, you can use only 3 cups of broth or mash some of the beans with a fork once they are tender to thicken the soup. Adjusting the consistency at the end can help you achieve your preferred texture.

Ingredients

Gather these ingredients to create a delicious and healthy chili:

Chili Ingredients

1 cup dried black beans, rinsed and soaked
1 can diced tomatoes (14.5 oz)
1 can corn (15 oz), drained
1 medium onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 tablespoon olive oil

Feel free to customize the ingredients based on your preferences!

Instructions

Follow these steps to create your Healthy Crockpot Black Bean Chili:

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.

Combine in the Crockpot

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

Cook the Chili

Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender. Stir occasionally and check the consistency.

Season and Serve

Once cooked, season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as avocado, cilantro, or Greek yogurt.

Enjoy your delicious meal and the great aroma it brings!

Pro Tips

For an extra kick, consider adding diced jalapeños or a splash of hot sauce. This chili also freezes well, making it perfect for meal prep.

Serving Suggestions

This chili can be enjoyed on its own, but I love to serve it with toppings that enhance its flavors and textures. Consider adding diced avocado for creaminess, fresh cilantro for a burst of freshness, or a dollop of Greek yogurt for added richness. You can also offer tortilla chips on the side for a crunchy contrast that complements the warmth of the chili.

For a heartier meal, you might serve the chili over a bed of rice or quinoa. The creamy texture of the grains pairs beautifully with the chili, creating a satisfying dish that takes the flavor experience to another level. It’s versatile enough to be paired with cornbread or even a fresh salad for a balanced meal.

Storage and Reheating

Leftover chili should be stored in an airtight container in the refrigerator and can last for about 4-5 days. The flavors often deepen as it sits, making it even more delicious the next day. If you plan to enjoy it later, consider portioning it out for easier reheating; it microwaves wonderfully without losing its texture or taste.

For long-term storage, this chili can be frozen. Just ensure it’s completely cooled before transferring to freezer-safe bags or containers. It can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the refrigerator overnight, then heat it on the stovetop or in the microwave, stirring occasionally until it's heated through. This makes for a convenient meal on busy days!

Questions About Recipes

→ Can I use canned black beans instead?

Yes, you can use 2 cans of black beans instead of dried. Rinse and drain them, and add them in the last hour of cooking.

→ How can I thicken the chili?

If you prefer a thicker chili, you can mash some of the beans against the side of the pot or add a tablespoon of cornstarch mixed with water.

→ What are some good toppings?

We love topping our chili with avocado slices, shredded cheese, sour cream, or a sprinkle of fresh cilantro.

→ How long does this chili last in the fridge?

This chili can be stored in the refrigerator for up to 5 days in an airtight container.