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: 2 cans black beans, rinsed and drained; 1 can diced tomatoes with green chilies; 1 bell pepper, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups vegetable broth; Juice of 1 lime; Fresh cilantro, for garnish

Highlighted under: Healthy & Light

I love coming home to the rich aroma of this Healthy Crockpot Black Bean Chili after a long day. It's packed with flavor, warmth, and all the goodness of black beans. With minimal effort required, I can toss in the ingredients and let the slow cooker do the magic. This recipe not only satisfies my taste buds but also nourishes my body, making it a go-to for busy weeknights or cozy gatherings with friends. Plus, it’s easy to customize to suit different palates, adding a splash of fun to healthy eating!

Created by

Aubrey Collins

Last updated on 2026-01-13T19:46:17.831Z

When I first discovered the benefits of slow cooking, I knew I had to create a recipe that was both healthy and delicious. This Healthy Crockpot Black Bean Chili became an instant favorite in my home. The blend of spices and fresh ingredients develops a deep flavor profile that truly satisfies the soul.

I've experimented with various beans and veggies, and I found that using black beans delivers not only a hearty texture but also a wealth of nutrients. My secret tip? A splash of lime juice before serving brightens the dish and enhances all the flavors!

        Why You Will Love This Recipe
        Hearty and filling with a delightful kick
Loaded with plant-based protein and fiber
Easy to prepare, perfect for meal prep or gatherings

      

Ingredient Insights

Black beans are the star of this chili, offering not only a rich, hearty texture but also a significant amount of plant-based protein and fiber. Rinsing and draining the beans reduces sodium content, enhancing the dish's health profile. If you're short on time, you can use canned beans instead of dried for an even quicker prep, but be mindful of the additional sodium and rinse them well to avoid it.

The diced tomatoes with green chilies add both a sweet acidity and a gentle spiciness, creating a flavorful base that complements the earthiness of the beans. If you prefer more heat, consider using a can of fire-roasted diced tomatoes or adding fresh chopped jalapeños to the mix. These variations can significantly alter the overall taste, allowing for customization based on your spice tolerance.

Cooking Techniques

Cooking this chili in a crockpot provides distinct advantages, especially when it comes to flavor development. Slow cooking allows the spices to meld and deepen, resulting in a more robust and cohesive dish. To enhance the taste, I recommend sautéing the onions and garlic in a pan for a few minutes before adding them to the crockpot; this extra step caramelizes their natural sugars, enriching the flavor even further.

Stirring occasionally is important if your crockpot allows it. This helps integrate ingredients and flavors, ensuring a uniform consistency. If you find your chili is too thick during cooking, feel free to add a bit more vegetable broth, keeping in mind that flavors will intensify as the chili simmers.

Serving Suggestions

This Healthy Crockpot Black Bean Chili is incredibly versatile when it comes to serving options. I love topping my bowl with fresh avocado slices, a dollop of Greek yogurt, or even a sprinkle of shredded cheese for an added touch of creaminess. You can also serve it with crusty bread or over a bed of quinoa for a complete meal that satisfies hunger and taste.

For gatherings, consider setting up a chili bar with toppings like sour cream, diced onions, shredded lettuce, and crushed tortilla chips. This not only adds a fun interactive element but allows guests to customize their bowls to their liking. Plus, if you have leftovers, they freeze beautifully and can be reheated for quick lunches or dinners.

Ingredients

Gather these fresh ingredients to make your Healthy Crockpot Black Bean Chili:

Ingredients

2 cans black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth
Juice of 1 lime
Fresh cilantro, for garnish

Now that you have gathered all the ingredients, let’s move on to preparing the chili!

Instructions

Follow these simple steps to make your delicious chili:

Combine Ingredients

In your crockpot, combine the black beans, diced tomatoes, bell pepper, onion, garlic, chili powder, cumin, paprika, salt, black pepper, and vegetable broth.

Cook

Cover and cook on low for 6 hours or high for 3 hours. Stir occasionally if possible to blend the flavors.

Finish and Serve

Once the chili is cooked, stir in the lime juice. Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.

Enjoy your hearty and healthy crockpot black bean chili!

Pro Tips

Feel free to add other vegetables like zucchini or corn for variety. This chili can be frozen for later meals, making it a great make-ahead option.

Storage and Reheating

This chili stores exceptionally well, making it perfect for meal prep. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to five days. If you’d like to keep it longer, you can freeze it in individual portions. Just make sure to leave space in your containers as the chili will expand when frozen. It can last in the freezer for up to three months.

When you're ready to enjoy your frozen chili, allow it to thaw overnight in the refrigerator. Reheat gently on the stove over medium heat, stirring occasionally, or in the microwave in 1-minute bursts until heated through. You can add a splash of vegetable broth to loosen it up if it’s too thick after thawing.

Variations and Customizations

Feel free to experiment with different vegetables in this chili. For instance, adding corn or diced zucchini in the last hour of cooking can introduce sweetness and texture. For a smoky flavor, try incorporating chipotle peppers in adobo sauce, blending them into the broth for an exciting depth of taste. This is especially delightful during colder months.

For a different protein source, you can swap in lentils or chickpeas if you're looking to shake things up. Just adjust the cooking time accordingly, as lentils typically cook more quickly than beans. This also provides an opportunity to explore various spice blends to find your perfect combination; think about trying curry powder or a barbecue spice mix to create unique twists.

Troubleshooting Tips

If you find that your chili lacks depth, it’s often just a matter of seasoning. Be sure to taste the chili before serving and adjust with additional salt, pepper, or even a sprinkle of sugar if the acidity from the tomatoes is too pronounced. Adding lime juice at the end, as stated in the recipe, brightens the flavors significantly, so don’t skip this step.

In case your chili turns out too runny, try stirring in some cornmeal or masa harina to thicken it up. This not only absorbs excess liquid but also adds a subtle corn flavor. Another method is to uncover the crockpot for the last hour of cooking, allowing some steam to escape and concentrating the flavors.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, but make sure to soak the dried beans overnight and adjust the cooking time accordingly.

→ Is this chili spicy?

It has a mild kick from the diced tomatoes with green chilies. You can adjust the heat by adding jalapeños or using spicier chili powder.

→ Can I add meat to this recipe?

Absolutely! You can add ground turkey or beef at the beginning, just make sure to adjust the cooking time.

→ How long will this chili last in the fridge?

It should last about 4-5 days in an airtight container. It also freezes well for up to 3 months.