Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 1 cup dried black beans, rinsed and soaked overnight; 1 can (15 oz) diced tomatoes; 1 medium onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups vegetable broth; 1 cup corn (frozen or fresh); 1 tablespoon olive oil; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I love coming home to the warm, inviting aroma of my Healthy Crockpot Black Bean Chili. This recipe has become a staple in my meal prep because it effortlessly combines wholesome ingredients into a comforting dish. I appreciate how easy it is to throw everything into the crockpot and let it do the work while I focus on my day. The blend of black beans, spices, and vegetables creates a heartwarming chili that is not only delicious but also packed with nutrients. It's a dish that I feel good about serving to family and friends!

Created by

Lillian Hayes

Last updated on 2026-01-13T21:16:19.312Z

When I first created this Healthy Crockpot Black Bean Chili, I aimed to craft something nourishing yet satisfying. I started by experimenting with different spices, and the combination of cumin, smoked paprika, and chili powder truly elevates the flavors. I also make sure to include a variety of beans and vegetables for added texture and nutrition.

The beauty of this dish is that you can customize it! If you prefer more heat, adding jalapeños or hot sauce can give it that extra kick. Plus, it freezes beautifully, making it a perfect option for busy weeks.

        Why You Will Love This Recipe
        A hearty and nourishing meal that packed with protein and fiber
Easy to prepare with minimal cleanup thanks to the crockpot
Great for leftovers, perfect for meal prepping or feeding a crowd

      

Ingredient Insights

The star of this Healthy Crockpot Black Bean Chili is undoubtedly the black beans. They not only provide a hearty texture but are also an excellent source of protein and fiber. Be sure to soak the beans overnight; this reduces cooking time and improves digestibility. If you're short on time, you could use canned black beans as a substitute, but remember to drain and rinse them to eliminate excess sodium.

Each vegetable in this chili plays a crucial role in building flavor and nutrition. The bell peppers add sweetness and a vibrant color, while the onions provide a savory base. When sautéing, aim for a golden translucence in the onions—about 5-7 minutes—this step enhances their natural sweetness and complements the spices beautifully. Garlic adds pungency and depth; add it just before mixing into the crockpot to prevent burning.

Cooking Tips

When it comes to cooking times, the low setting on the crockpot allows the flavors to meld perfectly, achieving a richer taste. However, if you are in a hurry, cooking on high for 4 hours will also yield delicious results. A visual cue to look for is when the beans are fork-tender; this indicates they've reached ideal doneness. if you find they're still firm after the suggested cooking times, simply let them simmer a bit longer.

Adjusting the spice levels is easy with this chili. For more heat, consider adding diced jalapeños or a sprinkle of cayenne pepper. I've also used chipotle peppers in adobo for a smoky kick—just be cautious with the quantity as they can be quite spicy. Feel free to experiment with different spices like oregano or even a pinch of cinnamon to create your unique flavor profile.

Ingredients

Chili Ingredients

1 cup dried black beans, rinsed and soaked overnight
1 can (15 oz) diced tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1 cup corn (frozen or fresh)
1 tablespoon olive oil
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Prepare the Ingredients

In a skillet, heat olive oil over medium heat. Add the chopped onion and bell peppers, sautéing until softened. Stir in the minced garlic and cook for another minute.

Combine in Crockpot

Transfer the sautéed vegetables into the crockpot. Add the soaked black beans, diced tomatoes, corn, spices, and vegetable broth. Mix well.

Cook

Cover the crockpot and cook on low for 8 hours or on high for 4 hours, until the beans are tender.

Finish and Serve

Just before serving, stir in the lime juice. Serve hot, garnished with fresh cilantro.

Pro Tips

For a creamier texture, blend a portion of the chili before serving. Adjust the seasoning based on your preference, and feel free to add toppings like avocado or sour cream for extra flavor.

Make-Ahead and Storage

This chili is an ideal make-ahead meal; the flavors develop even more as it sits. Cook a large batch on the weekend and store it in airtight containers in the fridge for up to five days. For longer storage, freeze it in portions. Just allow it to cool completely before placing it in freezer-safe bags or containers, and it can last for up to three months.

Reheating is simple; you can either use the microwave or reheat it in a pot on the stove over medium heat, stirring occasionally until heated through. If the chili thickens in the fridge or freezer, simply add a splash of vegetable broth during reheating to achieve your desired consistency.

Serving Suggestions

To elevate your chili experience, consider serving it with toppings like diced avocado, shredded cheese, or a dollop of sour cream. Fresh lime wedges on the side add a zesty contrast that brightens the dish beautifully. For an extra layer of flavor, you can serve it over brown rice or quinoa—it not only makes the dish heartier but also boosts the nutritional content.

If you're entertaining, pairing this chili with cornbread or tortilla chips creates a fun and hearty spread. You could even concoct a chili bar, offering various toppings and sides, making it an interactive dining experience for your guests.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can use canned black beans. Just rinse and drain them and add them in the last hour of cooking to prevent them from becoming mushy.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

→ Can I add meat to this chili?

Certainly! You can add cooked ground beef, turkey, or even shredded chicken for extra protein.

→ Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are gluten-free, making it safe for anyone with gluten sensitivities.