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; 1 bell pepper, chopped; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 cups vegetable broth; 1 cup corn (frozen or fresh); Sour cream or Greek yogurt; Chopped cilantro; Sliced jalapeños; Shredded cheese

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on busy days. The slow cooker does all the work, allowing the rich flavors to meld beautifully while I can focus on other tasks. What I particularly enjoy is how customizable this recipe is – you can easily add or remove ingredients based on what you have on hand. Plus, it's packed with protein and fiber, making it a hearty dish that keeps me satisfied. Whether enjoyed on its own or with some crusty bread, it's a go-to favorite in my kitchen.

Created by

Lydia Barrett

Last updated on 2026-01-13T19:52:13.507Z

When I first tried making this chili, I was amazed at how well the flavors came together with minimal effort. The combination of black beans, bell peppers, and spices creates a deliciously robust dish that's perfect for colder evenings. I particularly recommend using fresh herbs towards the end of cooking for an added layer of flavor.

After several iterations, I found that letting it cook slowly really allows the ingredients to meld perfectly. I also love serving it with a dollop of Greek yogurt and fresh cilantro; it adds a wonderful creaminess and balance to the spiciness of the chili. Don't forget to make a little extra for the next day – it's even better as leftovers!

        Why You Will Love This Recipe
        Rich, hearty flavor that warms your soul
Packed with protein and fiber for a nutritious meal
Convenient slow cooker method for fuss-free cooking

      

Understanding the Base

The foundation of this Healthy Crockpot Black Bean Chili lies in the combination of black beans and diced tomatoes. The black beans not only contribute ample protein but also provide a creamy texture that thickens the chili as it cooks. When selecting canned black beans, look for low-sodium options to control your salt intake. Diced tomatoes add acidity and brightness, balancing the earthiness of the beans. Their juices help to create a rich broth, so avoid draining them before adding to your crockpot.

In addition to the base ingredients, aromatic vegetables like bell peppers and onions are essential for building flavor. Sautéing these ingredients beforehand in a skillet can enhance their sweetness, but in the slow cooker, they will naturally soften and release their flavors over time, offering a more melded taste profile. If you're out of bell peppers, consider using chopped carrots or zucchini as substitutes. They will still add that crucial depth of flavor to the chili.

Cooking Techniques for Perfection

Cooking this chili in a slow cooker allows the flavors to develop beautifully over time. For the best results, set your crockpot to low and allow it to cook for a full six hours. This longer cooking time breaks down the beans and vegetables, creating a thick and hearty texture. If you need a quicker meal, the high setting for about three hours works too, but keep an eye on the consistency to ensure it doesn’t dry out. Stirring occasionally can help distribute flavors evenly.

After cooking, adding corn toward the end preserves its bright flavor and texture. Frozen corn is a great time-saver and works wonderfully here. If you're concerned about losing nutrients from overcooking, feel free to add the corn during the last 10 to 15 minutes of cooking. This short time is just enough to heat it through, maintaining its sweet pop in each bite that contrasts beautifully with the rich chili.

Ingredients

For the Chili

2 cans black beans, rinsed and drained
1 can diced tomatoes
1 bell pepper, chopped
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 cups vegetable broth
1 cup corn (frozen or fresh)

Optional Toppings

Sour cream or Greek yogurt
Chopped cilantro
Sliced jalapeños
Shredded cheese

Instructions

Prepare the Ingredients

Chop the bell pepper and onion, and mince the garlic. Rinse and drain the black beans.

Combine in Slow Cooker

In a crockpot, combine the black beans, diced tomatoes, chopped bell pepper, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper. Pour in the vegetable broth and stir everything together.

Cook

Cover the crockpot and set it to cook on low for 6 hours. If you prefer, you can also cook it on high for about 3 hours.

Add Corn

Once the chili is done cooking, stir in the corn and let it heat through for an additional 10-15 minutes.

Serve

Ladle the chili into bowls and top with your favorite toppings like sour cream, cilantro, or sliced jalapeños.

Pro Tips

For added depth of flavor, consider sautéing the onions and garlic in a pan before adding them to the crockpot.

Serving Suggestions

Serving this chili with various toppings can elevate your meal. A dollop of sour cream or Greek yogurt not only adds creaminess but also balances the spice, making every bite more enjoyable. Fresh cilantro brightens the dish and adds an herbal note that cuts through the richness. For those who enjoy heat, sliced jalapeños will add a punch. Don't hesitate to mix and match toppings for a personalized experience that caters to your family’s taste preferences.

This chili pairs beautifully with crusty bread or over a bed of rice, absorbing the flavors of the chili while offering a comforting carbohydrate to the dish. For a lighter option, serve it alongside a simple green salad for a refreshing contrast. The chili can also be used as a filling for burritos or tacos, allowing for more diverse meals throughout the week.

Make-Ahead and Storage Tips

This Healthy Crockpot Black Bean Chili is not only easy to prepare but also excellent for meal prep. You can make a huge batch at the beginning of the week and store it in airtight containers. It keeps well in the refrigerator for up to five days, allowing you to enjoy a warm, nutritious meal anytime. For longer storage, consider freezing portions in freezer-safe bags or containers. It freezes well for up to three months, making it a convenient option for busy days.

When reheating, ensure you warm it through on low heat for even heating, adding a splash of vegetable broth if it appears too thick. Reheating in the microwave is also an option; just cover the bowl to prevent splatters and stir halfway through. If you plan to serve leftovers, consider garnishing with fresh toppings right before serving to maintain their vibrancy and crunch.

Questions About Recipes

→ Can I use dried black beans instead of canned?

Yes, but make sure to soak and cook them beforehand since they require much longer cooking times.

→ How can I make this chili spicier?

You can add more chili powder, or include diced jalapeños or crushed red pepper flakes to increase the heat.

→ Is it possible to make this chili vegetarian?

Absolutely! All the ingredients listed are already vegetarian. Just ensure the broth is vegetable-based.

→ Can I freeze leftover chili?

Yes, this chili freezes very well. Just store it in an airtight container and it will last up to three months.