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, soaked overnight; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, chopped; 2 cans (14 oz) diced tomatoes; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 2 cups corn (fresh or frozen); Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making Healthy Crockpot Black Bean Chili, especially during the cooler months. The convenience of tossing everything into the crockpot and letting it work its magic allows me to enjoy a hearty meal without too much effort. The rich flavors of spices combined with the creaminess of black beans create a deliciously satisfying dish that warms my soul. Plus, it’s packed with nutrients and so versatile that I can easily adapt it based on whatever ingredients I have at home.

Created by

Amelia Grant

Last updated on 2026-01-13T19:01:12.177Z

When I first experimented with this Healthy Crockpot Black Bean Chili, I used a medley of spices that I thought wouldn't mesh well together. To my surprise, the combination of cumin, coriander, and smoked paprika resulted in a flavor explosion! It transformed what could have been a simple dish into something that felt gourmet. The best part is that you can adjust the spice levels easily to suit your family's taste.

One tip I found essential during my trials is to let the chili simmer for a full eight hours. This allows the flavors to deepen and meld, creating a rich and hearty bowl of goodness. It’s truly comforting and fills the home with the most inviting aroma. Trust me, once you’ve made it, your family will request it regularly!

        Why You'll Love This Recipe
        Packed with protein and fiber for a nutritious meal
Incredibly easy to make with minimal prep time
Perfect for meal prep or feeding a crowd

      

Understanding Your Ingredients

Black beans are the star of this chili, not just for their robust flavor but for their nutritional profile as well. Soaking dried beans overnight not only helps to soften them, making them easier to digest, but also reduces cooking time significantly. If you're short on time, you can opt for canned black beans instead, but be sure to rinse them thoroughly to remove excess sodium. This small step can transform the dish's texture, lending a creamy quality that balances the firmness of the other ingredients.

The combination of spices like chili powder, cumin, and smoked paprika adds layers of flavor to the chili. Cumin brings an earthy depth, while smoked paprika imparts a subtle smokiness that enhances the overall profile. Feel free to customize the spice levels; if you prefer a spicier kick, adding cayenne pepper or fresh jalapeños can elevate the dish. Taste as you go to find your preferred balance of heat.

Cooking Technique Insights

When using a crockpot, layering your ingredients matters. Start with the soaked black beans at the bottom, as they require the most moisture. Follow with the vegetables and finally the tomatoes and broth on top. This layering ensures even cooking; the beans get sufficiently tender while the other ingredients meld flavors. Avoid lifting the lid during the cooking process, as this releases heat and can prolong cooking time.

During the last hour of cooking, adding corn not only enhances sweetness but also adds texture to the chili. Fresh corn brings a delightful crunch, while frozen corn works well and saves prep time. If you notice the chili is becoming too thick, simply add a little more vegetable broth to maintain your desired consistency. The goal is a hearty yet not overly thick chili that can easily flow onto a spoon.

Ingredients

Black Bean Chili Ingredients

2 cups dried black beans, soaked overnight
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
2 cans (14 oz) diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
2 cups corn (fresh or frozen)
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Cooking Instructions

Prepare the Ingredients

Drain and rinse the soaked black beans. Add them to the crockpot along with diced onion, minced garlic, and chopped bell pepper.

Add the Spices and Tomatoes

Stir in the diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth.

Cook the Chili

Set the crockpot on low and cook for 8 hours. During the last hour, stir in the corn.

Finishing Touches

Before serving, add lime juice and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Enjoy!

Pro Tips

For extra depth of flavor, try roasting the bell pepper before adding it to the crockpot. You can also swap in other beans or add your favorite vegetables.

Serving Suggestions

This Healthy Crockpot Black Bean Chili can stand on its own, but serving it with toppings can take it to another level. Consider adding avocado slices for creaminess, Greek yogurt, or a sprinkle of cheese for richness. A dollop of sour cream pairs nicely for those who prefer a tangy contrast. Also, don't forget some crunchy tortilla chips or cornbread on the side to soak up all the delicious broth.

For a more substantial meal, consider serving the chili over a bed of quinoa or brown rice. This not only elevates the dish but also adds an additional layer of texture and helps soak up the flavors. Alternatively, you can enjoy it in taco shells or as a filling for burritos for a fun twist on a traditional chili.

Make-Ahead and Storage

One of the best features of this chili is its make-ahead potential. You can prepare it up to two days in advance and store it in the fridge, as the flavors will continue to develop and deepen. Just be sure to cool it completely before storing in an airtight container. Reheat it on low in your crockpot or on the stovetop, adding a bit of broth if it thickens too much.

If you find yourself with leftovers, don’t fret! This chili freezes beautifully. Portion it into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to three months. When you're ready to enjoy it again, simply thaw in the fridge overnight and reheat as mentioned before, ensuring you have a quick, hearty meal waiting for you.

Questions About Recipes

→ Can I use canned black beans instead?

Yes, if you prefer, you can use three cans of black beans. Just skip the soaking and reduce the cooking time.

→ Is this chili spicy?

It has a mild heat, but you can always add chopped jalapeños or a dash of hot sauce if you prefer it spicier.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

→ Can I add meat to the chili?

Yes, feel free to add cooked ground turkey or beef if you like a meatier chili!