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: 6 servings
Ingredients: 2 cups dried black beans, rinsed and soaked; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 carrots, diced; 2 stalks celery, diced; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 2 cups vegetable broth; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on busy days. It’s a delicious, hearty dish that I can prepare in just a few minutes and let it simmer all day. The combination of spices and the richness of the black beans create a comforting meal that my whole family enjoys. Plus, it's packed with nutrients and flavor without being heavy. I often serve it over brown rice or with a dollop of yogurt for extra creaminess, making it a wholesome option any day of the week!

Created by

Veronica Miles

Last updated on 2026-01-13T23:10:14.958Z

When I first tried this Healthy Crockpot Black Bean Chili, I was amazed by how simple it was to create such a flavorful dish. I experimented with different spices, and I discovered that smoked paprika and cumin really enhance the beans' natural earthiness. The crockpot's slow cooking process melds the flavors beautifully, making the chili taste even better the next day!

One of my favorite parts about this recipe is its versatility. You can easily add any vegetables you have on hand, from bell peppers to zucchini. This way, I can clear out my fridge while still preparing a nutritious meal. It’s not just good for my family; it’s also a great option for meal prep!

        Why You'll Love This Recipe
        Rich in protein and fiber for a satisfying meal
Easily customizable with your favorite toppings
Perfect for meal prep and leftovers taste even better

      

Exploring Key Ingredients

In this Healthy Crockpot Black Bean Chili, the black beans are the star ingredient. They not only provide a hearty texture but are also a fantastic source of protein and fiber. Soaking the beans beforehand ensures they cook evenly and are easier to digest. If you're short on time, you can substitute dried beans with canned black beans; just skip the soaking and adjust the cooking time accordingly. It's a great trick for busy days!

The addition of fresh vegetables like carrots, bell peppers, and celery not only enhances the chili's flavor but also contributes vital nutrients. These ingredients add a natural sweetness and depth to the dish. I recommend chopping them into uniform pieces so they cook evenly. If you prefer a spicier kick, consider using a jalapeño or adding a dash of hot sauce while cooking.

Cooking Techniques Made Easy

Using a crockpot makes the cooking process extremely simple and effective. Start by ensuring your crockpot is set to low heat, which allows the flavors to meld beautifully over 8 hours. If you’re in a hurry, the high setting is effective too—just keep an eye on the beans after 4 hours, as they should be tender but not falling apart. The slow cooking not only tenderizes the beans but also allows the spices to infuse deeply for a robust flavor.

During cooking, resist the urge to lift the lid frequently, as this releases heat. Instead, check for doneness near the end of the cooking time by tasting a few beans to ensure they’re soft. If they’re not quite there yet, an extra 30 minutes can make a significant difference without overcooking the other ingredients. Once cooked, adjusting the seasonings with more salt, pepper, or spices can really elevate the final dish.

Ingredients

Chili Base

2 cups dried black beans, rinsed and soaked
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, diced
2 stalks celery, diced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
2 cups vegetable broth
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste

Feel free to add or substitute any ingredients as per your preference!

Instructions

Prepare the Ingredients

In a large bowl, combine the soaked black beans with the chopped onions, garlic, bell pepper, carrots, and celery.

Add the Spices

Stir in the diced tomatoes, tomato paste, vegetable broth, cumin, smoked paprika, chili powder, and season with salt and pepper.

Cook in the Crockpot

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

Serve and Enjoy

Once cooked, taste and adjust seasonings if needed. Serve hot, garnished with your favorite toppings!

Enjoy your delicious and healthy chili!

Pro Tips

For added flavor, consider topping your chili with fresh cilantro, avocado, or a squeeze of lime juice before serving.

Serving Suggestions

For a delightful serving experience, spoon the chili over a bed of fluffy brown rice. The rice not only adds a nice texture but also absorbs the flavorful broth beautifully. If you’re looking for a gluten-free option, quinoa or cauliflower rice are excellent alternatives that pair well with this chili, providing a light and nutritious base.

For an extra layer of creaminess, I often top my chili with a dollop of Greek yogurt or sour cream. Avocado slices also complement the flavors and add healthy fats. Don’t forget to garnish with fresh cilantro and a squeeze of lime juice to brighten the dish—these small additions can make a world of difference in flavor.

Storage and Leftovers

If you have leftovers, this chili stores well in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep. I recommend letting it chill to room temperature before sealing it up to maintain the best texture. It's also freezer-friendly; portion out servings into freezer bags for easy meals later on. When reheating, add a splash of vegetable broth to restore some moisture, as the beans might absorb liquid over time.

To quickly defrost frozen chili, you can place it in the refrigerator overnight or use the defrost setting on your microwave. Reheat on low on the stove, stirring occasionally, or in the microwave, stirring every minute, until thoroughly heated. This chili tastes even better the next day after the flavors meld, so it’s well worth making a bigger batch!

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, if you use canned black beans, you can reduce the cooking time. Just add them in the last hour of cooking.

→ Is this chili spicy?

The recipe is not very spicy, but you can adjust the chili powder to your preference for more heat.

→ Can I freeze leftovers?

Absolutely! This chili freezes well. Let it cool completely, then transfer it to an airtight container and freeze.

→ How long can I store the chili in the fridge?

You can store it in the fridge for up to 5 days in an airtight container.