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: 2 cups of dried black beans, soaked overnight; 1 can (15 oz) diced tomatoes; 1 onion, chopped; 3 cloves garlic, minced; 2 bell peppers, chopped; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 1 cup corn (fresh or frozen)

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on busy days. Just toss the ingredients into the crockpot and let it do the work while I carry on with my day. The beauty of this recipe lies in its simplicity; it's packed with flavor and nutrition, making it perfect for a hearty meal. Plus, it's a hit with the whole family! With just a few spices and fresh ingredients, you’ll have a comforting bowl of chili that warms you from the inside out.

Created by

Evelyn Parker

Last updated on 2026-01-13T19:40:15.980Z

I remember the first time I made this Healthy Crockpot Black Bean Chili; it was a rainy Sunday, and I wanted something warm and comforting. The aroma wafting through the house was nothing short of enchanting. What I love about this recipe is how easy it is to customize. Whether you want it spicier with jalapeños or milder with less chili powder, it’s entirely up to you!

Each time I whip this up, I’m reminded of how the slow cooking process helps meld all the flavors beautifully. The key tip is to use both canned and soaked black beans to achieve varying textures in the chili, making every bite interesting and satisfying. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Nutritious ingredients that keep you full and satisfied
Flexible recipe that can be easily adjusted to taste
Slow-cooked goodness that enhances the flavors perfectly

      

Understanding the Role of Ingredients

Each ingredient in this Healthy Crockpot Black Bean Chili plays a vital role in enhancing the overall flavor and texture of the dish. For instance, the black beans are not just the main protein source but also contribute a creamy texture as they cook down. The blend of spices, including cumin and chili powder, adds warmth while the smoked paprika introduces an intriguing depth that elevates the overall complexity. By choosing high-quality spices, you’ll notice a significant difference in flavor compared to basic options.

Fresh veggies like onion and bell peppers not only add nutrition but also introduce natural sweetness that balances the spiciness of the chili. When you sauté these vegetables with the garlic before adding them to the crockpot, they caramelize slightly, releasing their natural sugars and amplifying the dish’s flavor profile. If you're looking to keep things even simpler, you can skip the sautéing, although it may lose a touch of richness.

Customizing Your Chili

One of the beauties of this chili recipe is its versatility. If you're a fan of extra heat, consider adding a diced jalapeño or some crushed red pepper flakes. Not a fan of corn? You can easily substitute it with black-eyed peas or diced zucchini for added nutrition and texture. This adaptability means you can cater the dish to seasonal ingredients as well, allowing you to utilize whatever is fresh and available, which is great for sustainability and taste.

For a creamier consistency, adding a dollop of sour cream or Greek yogurt as a topping can enhance the richness without overwhelming the dish. If you're following a vegan diet, opt for avocado slices or a sprinkle of nutritional yeast for a cheesy flavor that complements the chili’s hearty essence. I often prepare a double batch of chili and freeze half for quick meals later; just remember to leave out the toppings until you're ready to serve!

Ingredients

Chili Ingredients

2 cups of dried black beans, soaked overnight
1 can (15 oz) diced tomatoes
1 onion, chopped
3 cloves garlic, minced
2 bell peppers, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 cup corn (fresh or frozen)

Instructions

Steps

Prepare the Ingredients

Rinse the soaked black beans under cold water and drain. Chop the onion, garlic, and bell peppers, and set them aside.

Combine in the Crockpot

In a large crockpot, combine the soaked black beans, diced tomatoes, chopped onion, minced garlic, chopped bell peppers, cumin, chili powder, smoked paprika, corn, salt, and pepper.

Add Vegetable Broth

Pour the vegetable broth over the mixture and stir well to combine all the ingredients.

Cook on Low

Cover the crockpot and cook on low heat for 8 hours or until the beans are tender. Stir occasionally if possible.

Serve and Enjoy

Once cooked, taste the chili and adjust the seasoning if necessary. Serve hot with your favorite toppings.

Tips

Pro Tips

Feel free to add in your favorite vegetables or adjust the spices to suit your palate. Garnishing with avocado or cilantro adds a fresh touch!

Serving Suggestions

This Healthy Crockpot Black Bean Chili is incredibly satisfying on its own, but it thrives with the right accompaniments. Serve it over a bed of rice or quinoa for added fullness and a complete meal. Tortilla chips are perfect for scooping and can add a delightful crunch. Additionally, topping it with sliced green onions, fresh cilantro, or even an avocado salsa brightens the flavors and adds textural contrast, making each bite exciting.

For a family-friendly meal, you might also consider pairing the chili with cornbread. Its sweetness contrasts the spicy notes of the chili, creating a well-balanced plate. If you're hosting a gathering, setting up a chili bar with various toppings like cheese, diced onions, and hot sauce can allow guests to customize their bowls.

Make-Ahead and Storage Tips

This chili is fantastic for meal prep as it keeps well in the fridge for up to five days. Simply store it in an airtight container, and when you're ready to eat, reheat it on the stove over medium heat or in the microwave. If you find the chili has thickened after a day or two, simply add a splash of vegetable broth during reheating to restore its desired consistency.

For longer storage, this chili freezes excellently. Portion it into freezer-safe containers, leaving room for expansion, and it can last up to three months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating. This not only preserves the flavors but also allows for a quick meal on busy days without sacrificing quality.

Questions About Recipes

→ Can I make this chili vegetarian?

Yes, this recipe is naturally vegetarian as it uses vegetable broth and no meat.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze this chili?

Absolutely! This chili freezes well for up to 3 months. Just thaw and reheat before serving.

→ What can I serve with it?

It's delicious on its own but pairs well with rice, cornbread, or tortilla chips.