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; 1 onion, diced; 2 bell peppers, diced (any color); 4 cloves garlic, minced; 2 cans (14.5 oz each) diced tomatoes; 4 cups vegetable broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Sour cream or Greek yogurt; Fresh cilantro, chopped; Avocado slices; Shredded cheese; Lime wedges

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Black Bean Chili on busy days. It’s incredibly easy to prepare and just simmers away until you’re ready to enjoy it. The combination of spices and hearty black beans creates a comforting and filling meal that’s perfect for any time of the year. Plus, it’s packed with nutrients and flavors without being heavy on the calories. I always make a big batch to have leftovers, and it tastes even better the next day!

Created by

Erin Wallace

Last updated on 2026-01-13T21:49:15.435Z

When I first tried out this Healthy Crockpot Black Bean Chili, I didn’t expect it to become a staple in my meal prep. The key was letting it cook slowly, which allowed all the flavors to meld beautifully. Using dried black beans not only enhances the texture, but it also packs in more nutrients than canned. I also learned that fresh ingredients, like bell peppers and garlic, elevate the flavor profile significantly.

What's wonderful about this chili is its versatility. I often switch up the spices based on what I have on hand. For instance, adding a pinch of smoked paprika gives it a unique, smoky twist. I enjoy serving it with avocado or a dollop of Greek yogurt on top for an extra layer of creaminess. It’s truly a dish that adapts to whatever you feel like!

        Why You'll Love This Recipe
        Packed with protein and fiber for a healthy meal
Rich flavors developed through slow cooking
Completely customizable with your favorite toppings

      

Understanding Black Beans

Black beans are the heart of this chili, providing both protein and fiber essential for a balanced meal. When prepared properly, they not only add substantial nutrition but also a rich, creamy texture. If you’re using dried beans, being mindful of soaking them overnight can make a significant difference in tenderness; it allows them to cook evenly and reduces the cooking time. If you’re in a rush, you can skip soaking altogether, but anticipate a slightly firmer bean in the final dish.

For this recipe, I recommend using high-quality, dried black beans. Avoid canned beans, as the flavor and texture don't quite match what you can achieve by cooking them from scratch. However, if you must use canned, a good alternative would be to use three cans of drained and rinsed black beans to fast-track preparation. Combine them with the other ingredients directly in the crockpot without the need for an extended cooking time.

The Spice Profile

The spices in this black bean chili are crucial for developing a layered flavor profile. Chili powder, cumin, and smoked paprika come together not just to enhance taste but also to create depth. If you prefer a kick, consider incorporating cayenne pepper or a dash of hot sauce; this can escalate flavor without overwhelming the dish. A simple sauté of the spices with onions and garlic before adding them to the crockpot can enhance their aroma significantly, but this step isn’t necessary for a delicious result.

When adjusting the spices to suit your palate, remember that flavors will intensify during slow cooking. Thus, start conservatively if you’re unsure. Once the chili is finished cooking, you can always adjust further if needed. A final sprinkle of fresh herbs or a hit of lime juice before serving can refresh the entire dish and balance the spices beautifully.

Serving and Storing

This black bean chili makes for a fantastic meal prep option. Once cooled, it can be stored in an airtight container in the refrigerator for up to five days. It also freezes well, allowing you to enjoy it for months to come. Just ensure it's cooled completely before transferring it to freezer-safe bags or containers to prevent ice crystals from forming. To reheat, thaw overnight in the fridge and warm over low heat on the stove or in the microwave until heated through.

For serving, toppings can elevate the chili experience. I love the creaminess of a dollop of sour cream or Greek yogurt to balance the spices. Fresh cilantro adds a light herbal note, while avocado offers a rich, buttery texture. If you’re vegan, opt for coconut yogurt instead. Don't forget a squeeze of lime for brightness – it can transform the entire flavor profile into something refreshing and vibrant.

Ingredients

Chili Ingredients

2 cups dried black beans
1 onion, diced
2 bell peppers, diced (any color)
4 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
4 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Topping Suggestions

Sour cream or Greek yogurt
Fresh cilantro, chopped
Avocado slices
Shredded cheese
Lime wedges

Instructions

Rinse the beans

Rinse the dried black beans thoroughly in cold water to remove any debris. Soak overnight for the best texture, or rinse and place directly in the crockpot if you're short on time.

Add ingredients to the crockpot

In the crockpot, combine soaked beans, diced onion, bell peppers, garlic, diced tomatoes, broth, chili powder, cumin, and smoked paprika. Stir well to combine.

Cook on low

Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender and flavors have melded together.

Season and serve

Taste the chili and season with salt and pepper as needed. Serve hot, with your choice of toppings.

Pro Tips

For an extra kick, add diced jalapeños to the mix before cooking. You can also blend half of the chili after cooking for a smoother texture.

Variations to Try

If you're looking to switch things up, consider adding in other vegetables like zucchini or corn, which can bring in sweetness and added nutrients. You could also substitute half the black beans with kidney beans for a different color and taste. If you enjoy a smoky flavor, try incorporating fire-roasted diced tomatoes; they complement the smoked paprika beautifully and enrich the overall profile of the chili.

For a heartier version, add grains such as quinoa or farro during the last hour of cooking. This twist not only boosts the fiber and protein content but also transforms the texture, making it even more filling. Ensure to add extra broth to accommodate the absorption of liquids by the grains.

Troubleshooting Tips

If your chili turns out too thick, you can simply stir in a bit more vegetable broth to reach your desired consistency. Conversely, if it's too watery, let it cook uncovered for the last 30 minutes to allow some liquid to evaporate. Always taste and adjust the seasoning after cooking; over time, flavors influence each other, and a pinch more salt or spice can help achieve the perfect balance.

Should you find your chili lacking flavor, a dash of vinegar or acidity can brighten it up. Adding a tablespoon of apple cider vinegar can enhance the overall flavor without making it too acidic. Remember that this dish is quite forgiving, so don't hesitate to adjust as you go along!

Questions About Recipes

→ Can I use canned black beans instead of dried?

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

→ How long does this chili keep in the fridge?

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

→ Can I freeze the chili?

Absolutely! Allow the chili to cool completely, then store it in freezer-safe containers for up to 3 months.

→ What can I add for extra flavor?

Try adding fresh herbs like cilantro or a dash of hot sauce to enhance the flavors.