Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 1 cup dried black beans, rinsed and soaked overnight; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 carrots, diced; 1 can (14.5 oz) crushed tomatoes; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on busy days. It's a simple, comforting dish that warms my soul and fills my kitchen with delightful aromas. I can prep everything in the morning and let the slow cooker do its magic while I focus on other tasks. The combination of spices and fresh ingredients creates a rich flavor profile that I can't resist. Plus, I love that it's packed with protein and fiber, making it a satisfying meal that keeps me energized!

Created by

Phoebe Drake

Last updated on 2026-01-13T20:52:13.460Z

Making this Healthy Crockpot Black Bean Chili has become a delightful weekend ritual for me. The process is surprisingly easy; I often involve my family in chopping vegetables, which makes cooking more enjoyable. One of my favorite tips is to let the chili simmer longer in the slow cooker. The ingredients meld beautifully, enhancing the overall flavor.

I also love experimenting with different toppings when serving. Avocado, cilantro, and a sprinkle of lime juice elevate the dish, making every bowl feel special. This chili is perfect for meal prep, as it stores and reheats wonderfully throughout the week.

        Why You'll Love This Recipe
        Rich in protein and fiber for a healthy meal
Simple preparation that fits into a busy lifestyle
Perfect for meal prep and can be frozen for later
Delicious flavor that can be customized with toppings

      

Mastering the Art of Slow Cooking

Slow cooking is a fantastic method for creating depth of flavor in your Healthy Crockpot Black Bean Chili. The long cooking time allows the spices to fully meld, enriching the natural sweetness of the vegetables and the hearty texture of the black beans. It’s important to let it cook undisturbed for the set time to fully develop these flavors, so resist the urge to lift the lid too often. If you're short on time, the high setting will also yield delicious results but may not achieve quite the same complexity.

Another crucial component of this recipe is the choice of beans. Using dried black beans provides a firm texture that holds up well during prolonged cooking. The soaking process not only hydrates the beans but also helps to reduce cooking time and enhance digestibility. If you're in a pinch and want to use canned beans, make sure to adjust the cooking time down significantly, as they only need to be heated through rather than fully cooked.

Customization and Flavor Boosts

One of my favorite aspects of this chili recipe is its versatility. You can easily tweak the flavor by adding a variety of spices or fresh herbs. For example, adding a tablespoon of chipotle in adobo can add a smoky heat that complements the existing spices beautifully. If you enjoy a sweeter profile, consider including a tablespoon of brown sugar or a chopped sweet potato during the cooking process. Both options will balance the acidity of the tomatoes nicely.

Toppings can elevate your chili experience. I often use sliced avocado for creaminess, fresh cilantro for a burst of herbaceous flavor, or a squeeze of lime for acidity. Crumbled queso fresco or shredded cheese can also add richness. For crunch, try adding tortilla strips or crushed tortilla chips right before serving. Each garnish not only contributes different textures but can also make each bowl uniquely delicious.

Ingredients

Gather all these ingredients for a perfect chili:

Chili Ingredients

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

Mix all these ingredients in your slow cooker before turning it on!

Instructions

Follow these steps to make your chili:

Prepare the Ingredients

In a slow cooker, combine the soaked black beans, diced onion, minced garlic, bell pepper, carrots, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and stir to combine.

Cook the Chili

Set the slow cooker on low and cook for 6 hours or on high for 3 hours, until the beans are tender and the flavors meld together.

Serve and Enjoy

Once cooked, taste and adjust seasoning as needed. Serve warm, garnished with your favorite toppings like avocado, cilantro, or lime.

This chili can be stored in the fridge for up to a week or frozen for months!

Pro Tips

For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the mix. Experiment with different beans like kidney or pinto for variety.

Storage and Freezing

This Healthy Crockpot Black Bean Chili is a great candidate for meal prep! Once cooked, allow the chili to cool to room temperature before transferring it into airtight containers. It can stay in the refrigerator for up to five days, making it a perfect option for quick lunches or weeknight dinners. Just reheat it on the stove or in the microwave until warmed through, stirring occasionally to prevent sticking.

If you want to save it for later, it freezes beautifully. Store it in freezer-safe bags or containers, leaving some space for expansion as the chili freezes. It should last up to six months in the freezer. When you're ready to enjoy, thaw it overnight in the refrigerator and reheat gently on low heat, adding a splash of broth if it seems too thick.

Common Troubleshooting

If you find your chili is too watery, there are simple fixes. One option is to raise the heat during the last 30 minutes of cooking and leave the lid off to allow some steam to escape. Alternatively, you can mash a portion of the black beans with a fork or the back of a spoon, which will help thicken the overall consistency without sacrificing flavor.

On the other hand, if your chili is too thick, simply stir in a bit more vegetable broth or water to reach your desired consistency. Make sure to taste and adjust the seasoning after any modifications, as additional liquid can dilute the flavors.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can substitute 3 cans of black beans for the dried ones. Just add them in during the last hour of cooking.

→ Is this chili gluten-free?

Absolutely! All the ingredients used in this recipe are naturally gluten-free.

→ How can I make this chili vegetarian?

This recipe is already vegetarian. Simply ensure that your vegetable broth is free from animal products.

→ Can I add other vegetables?

Yes! Feel free to mix in other vegetables like zucchini, corn, or spinach for added nutrients.