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: 1 can black beans, drained and rinsed; 1 can diced tomatoes with green chilies; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 cup corn, frozen or canned; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup vegetable broth; 1 tablespoon olive oil

Highlighted under: Nutritious Creations

I absolutely love making this Healthy Crockpot Black Bean Chili when I'm looking for a hearty yet healthy meal! Combining vibrant vegetables with protein-packed black beans, this recipe is perfect for busy days. The slow cooker does most of the work, allowing the flavors to meld beautifully while I focus on my day. It’s satisfying, full of fiber, and has just the right amount of spice to keep things interesting. Plus, it’s so easy to customize—add your favorite toppings for a personal touch!

Created by

Rhea Bennett

Last updated on 2026-01-13T22:58:21.780Z

When I first tried making this Healthy Crockpot Black Bean Chili, I was amazed at how simple and flavorful it turned out. Using canned black beans saved me loads of prep time, and the mix of spices made the dish incredibly aromatic. What I love most is coming home to a warm, inviting meal ready to be devoured!

This chili is not only delicious but also nutrient-dense. I like to add a splash of lime juice just before serving to enhance the flavors. It’s a great way to sneak in more veggies for the family, and the leftovers are even better the next day!

Why You'll Love This Recipe
Hearty and filling without the guilt
Packed with plant-based protein and fiber
Easily customizable with your favorite toppings
Perfect for meal prep or feeding a crowd

Understanding the Ingredients

The black beans in this chili are not only a source of plant-based protein but also contribute a creamy texture that enhances the dish. When using canned black beans, it's crucial to rinse them thoroughly. This process not only removes excess sodium but also ensures that the flavor of the beans does not overpower the other ingredients. If you're feeling adventurous, consider using dried black beans—just soak them overnight and adjust the cooking time based on their doneness.

Tomatoes with green chilies add both flavor and a mild kick to the chili. The acidity of the tomatoes balances the richness of the black beans while the green chilies introduce a gentle spiciness. If you're sensitive to heat, swapping them out for plain diced tomatoes can give you full control over the spice level. You can always add hot sauce later for an extra punch if desired.

Cooking Tips for Success

When sautéing the onion, garlic, and bell pepper, aim for a translucent texture, which usually takes about 5 minutes. This initial step can seem minor, but it genuinely builds a flavor base for the chili, allowing the sweetness of the onions to emerge and the garlic to reach its aromatic peak. Don't rush this step; take the time to bring out those flavors for the best finish.

If you find that the chili is too thick after cooking, adding a bit more vegetable broth can help achieve the desired consistency. I recommend checking at the 5-hour mark on low or the 2.5-hour mark on high to see if it needs a little more liquid. Conversely, if it's too watery, uncover the crockpot and allow it to simmer without the lid for the last 30 minutes to reduce excess liquid.

Ingredients

For the Chili

1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 cup corn, frozen or canned
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup vegetable broth
1 tablespoon olive oil

Optional Toppings

Sour cream or Greek yogurt
Chopped cilantro
Avocado slices
Shredded cheese

Steps to Make Chili

Prepare the Vegetables

In a skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, and bell pepper. Sauté for about 5 minutes until softened.

Combine Ingredients in the Crockpot

Transfer the sautéed vegetables to the crockpot. Add in the black beans, diced tomatoes, corn, chili powder, cumin, paprika, vegetable broth, salt, and pepper.

Cook

Stir all ingredients to combine. Cover and cook on low for 6 hours or high for 3 hours.

Serve

Once cooked, serve hot with your favorite toppings and enjoy!

Enjoy Your Meal!

Pro Tips

For a thicker chili, mash some of the beans with a fork before cooking. Adjust the spices based on your heat preference. Feel free to add more veggies or even some quinoa for added nutrition!

Serving Suggestions

This Healthy Crockpot Black Bean Chili is incredibly versatile when it comes to toppings. Fresh cilantro, diced avocado, and a dollop of Greek yogurt or sour cream can add layers of flavor and creaminess. For added crunch, consider topping with tortilla chips or diced jalapeños. Each topping balances the hearty texture of the chili, making each bite a delightful experience.

If you’re planning to serve this for a party or gathering, consider offering a chili bar! Set out various toppings, such as shredded cheese, green onions, or even a splash of lime juice. This not only makes it fun for guests but also caters to different tastes and dietary preferences.

Storage and Meal Prep

This chili is an excellent candidate for meal prep. You can store leftovers in an airtight container in the fridge for up to five days. It's even better the next day as the flavors continue to develop. For longer-term storage, freeze it in portions. Make sure to cool the chili completely before transferring it to freezer-safe bags or containers, allowing for easy defrosting later on.

When reheating, do so on the stove over medium heat or in the microwave until it’s steaming hot. If the texture appears a little thick after freezing, adding a splash of vegetable broth can help to revive it. Having this chili on hand is a great way to ensure you have a nutritious meal ready to go, even on your busiest days.

Questions About Recipes

→ Can I freeze leftovers?

Yes, this chili freezes beautifully! Just store in an airtight container and it should last for up to 3 months.

→ Can I make this chili without a slow cooker?

Absolutely! You can cook it on the stovetop for about 30 minutes until everything is heated through.

→ What can I use as a substitute for black beans?

You can use kidney beans or pinto beans if you prefer. Just adjust cooking times as needed.

→ Is this chili gluten-free?

Yes, all the ingredients listed are gluten-free, making it a great option for those with gluten sensitivities.