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, soaked overnight; 1 can (14.5 oz) diced tomatoes; 1 medium onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 2 cups vegetable broth; Salt and pepper to taste; Optional toppings: avocado, cilantro, Greek yogurt

Highlighted under: Healthy & Light

I love making my Healthy Crockpot Black Bean Chili on busy days when I need a nutritious meal without spending hours in the kitchen. The best part is that I can just toss the ingredients into the crockpot, set it, and forget it until dinner. This chili is packed with flavor and nutrition, combining black beans, tomatoes, and spices. Served with a dollop of yogurt or avocado, it’s a comforting dish that leaves me feeling satisfied and healthy!

Created by

Cassidy Moore

Last updated on 2026-01-13T21:22:12.063Z

When I first tried making chili in a crockpot, I was amazed at how the flavors meld together over several hours. The black beans cook to perfection, infused with spices and the sweetness of tomatoes. A tip I learned was to soak the beans overnight, which really helps enhance their flavor and reduces cooking time. This method gives me a hearty meal that feels like a warm hug on a chilly day.

I often experiment with the spice level, adding more chili powder or jalapeños if I'm in the mood for something zesty. A splash of lime juice right before serving brightens the dish, making it even more appetizing. The chili is perfect for meal prep since it tastes even better the next day!

        Why You'll Love This Recipe
        Rich, hearty flavor that's both satisfying and healthy
Easy preparation with minimal cleanup
Perfect for meal prep or feeding a crowd

      

Understanding the Ingredients

The beauty of this Healthy Crockpot Black Bean Chili lies in its wholesome ingredients. Black beans are not only the star of the dish but also an excellent source of plant-based protein and fiber, which contribute to satiety. Soaking the beans overnight helps to soften them, reducing the cooking time and ensuring they cook evenly in the crockpot. If you forget to soak them, you could use canned black beans for a quicker option, but make sure to drain and rinse them beforehand to reduce sodium content.

Vegetables are key in enhancing the overall flavor and texture of the chili. The combination of chopped onion and bell pepper forms a flavorful base, while garlic infuses the dish with a robust aroma. Feel free to experiment with other veggies such as zucchini or corn, which could add a sweet note and extra nutrients to the chili. Keep in mind that using fresh vegetables will yield a fresher taste compared to frozen ones, which may have added moisture.

Cooking Techniques for Optimal Flavor

Slow cooking is essential to achieve the deep, rich flavors of this chili. When cooking on low for 8 hours, the ingredients meld beautifully, allowing the spices to penetrate the beans and vegetables fully. However, if you're short on time, the high setting for 4 hours works well too. Just make sure to stir occasionally if you can; this ensures even cooking and helps release the natural flavors of the ingredients.

To enhance the depth of flavor further, consider toasting the spices on a skillet for a minute before adding them to the crockpot. This technique activates their essential oils, bringing out their natural aromas. Just be cautious not to burn them; keep the heat on medium and stir constantly until fragrant. It's a small step that makes a big difference in the final taste of your chili.

Ingredients

Chili Ingredients

1 cup dried black beans, soaked overnight
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 cups vegetable broth
Salt and pepper to taste
Optional toppings: avocado, cilantro, Greek yogurt

Instructions

Prepare Ingredients

Rinse the soaked black beans and place them in the crockpot. Add diced tomatoes, chopped onion, bell pepper, minced garlic, chili powder, cumin, smoked paprika, and vegetable broth.

Cook the Chili

Cover the crockpot and set it on low for 8 hours or high for 4 hours. Stir occasionally if possible.

Season and Serve

Once cooked, taste and adjust the seasoning with salt and pepper. Serve hot with optional toppings like avocado or Greek yogurt.

Pro Tips

For a spicier kick, add diced jalapeños or red pepper flakes to the chili mixture. You can also customize this recipe by incorporating other vegetables like corn or zucchini.

Serving Suggestions

While this chili is absolutely delicious on its own, it’s easy to elevate your serving experience with a few simple additions. A dollop of Greek yogurt or sour cream adds creaminess that balances the spice and acidity. Chopped avocado or fresh cilantro not only add visual appeal but also provide a refreshing contrast to the robust flavors. For a heartier meal, serve the chili over quinoa or brown rice, which complement its flavors while adding additional fiber and protein.

If you're looking to turn this chili into a party dish, consider serving it in small bowls as a starter. You could also provide a nacho bar with tortilla chips and various toppings like jalapeños, shredded cheese, and olives, allowing guests to customize their bowls. This transforms a simple chili into an interactive dining experience that everyone can enjoy.

Make-Ahead and Storage Tips

This Healthy Crockpot Black Bean Chili is excellent for meal prep. It stores well in the refrigerator for up to 5 days, making it a perfect make-ahead option for busy weeknights. When you’re ready to eat, simply reheat it on the stovetop over low heat, stirring frequently to ensure it warms evenly. If you find the chili has thickened too much during storage, just add a splash of vegetable broth to achieve your desired consistency.

For longer storage, you can freeze the chili in airtight containers or freezer bags for up to 3 months. I recommend portioning it out so you can easily heat just what you need. When ready to enjoy, thaw it overnight in the refrigerator and then reheat on low heat. You may need to stir in additional broth or water to restore its smooth texture after freezing.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can use canned black beans. If using, add them in the last hour of cooking to prevent them from becoming mushy.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Is this chili vegetarian or vegan?

This black bean chili is both vegetarian and vegan, making it a great option for various dietary preferences.

→ Can I make it spicy?

Absolutely! Adjust the spice level by adding more chili powder, jalapeños, or your favorite hot sauce.