This slow cooker black bean chili recipe is almost too easy! Chop up a few fresh ingredients and add them along with some pantry ingredients to the slow cooker - then set it and forget it for 8 hours.
I love a slow cooker recipe, especially in the fall and winter when I want a warm meal after work. This recipe feeds 4 to 6, depending on how big of a bowl you want! It's a big hit with my family and I know it will be with yours too!
If you like cooking with black beans, check out our black bean soup and our black bean salad recipes as well.
Why You'll Love Crockpot Bean Chili
- Perfect for days when you want minimal meal prep but still need a hearty, healthy meal!
- Can be cooked on high for 3 ½ to 4 hours or on low to 7 to 8 hours, making it a perfect overnight recipe as well.
- Naturally vegan, vegetarian, and dairy-free.
Crockpot Black Bean Chili Ingredients
- Pantry Ingredients - canned black beans (drained and rinsed), vegetable broth, bulgur, canned diced tomatoes
- Fresh Ingredients - yellow onion, red bell peppers
- Spices - cumin, oregano, chili powder, cayenne pepper
- Optional toppings - chopped cilantro, sour cream, shredded cheese, diced avocado, or diced scallions
How to Make Slow Cooker Bean Chili
- Step 1: Add all the ingredients to a slow cooker.
- Step 2: Stir till combined.
- Step 3: Cook on low for 7 to 8 hours or on high for 3 ½ to 4 hours.
Tips for Making Chili
- Dice the bell pepper and onion smaller (about the same size as the black beans), so you get a little bit of every ingredient in each bite.
- If you want a thicker chili, mash some of the beans after cooking; using a ladle or wooden spoon, press down into the slow cooker 20 to 25 times. This will break open some of the beans, and their starch will thicken the chili.
- If you'd like a spicier chili, add one or two diced chilis in adobo or some additional chili powder or cayenne pepper.
Storage
- Storage - save leftover chili in the refrigerator for up to 4 days in an airtight container.
- To Freeze - the chili freezes well in a freezer-safe container for up to 3 months.
- Reheat - on the stovetop or microwave until the desired temperature is reached. Allow to thaw in the refrigerator first if reheating from frozen.
Black Bean Chili FAQs
Yes, you can make this recipe exactly as written and substitute the black beans for canned kidney beans, white beans, or pinto beans.
Yes, drain and rinse your black beans before using them in this chili.
Canned beans are stored in 'aquafaba,' which is a mixture of water, salt, and starch. There's nothing necessarily wrong with it, but the texture is somewhat slimy and will over-thicken your chili. It's also quite salty and will make the chili overly salted.
Vegetable stock or broth adds a lot of flavor to the chili, and while it can be substituted for water, I would suggest finding a way to add in more flavor - either through using a bouillon cube, butter, or Worcestershire sauce. You can check out our list of substitutions for stock for more ideas.
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If you try this slow cooker black bean chili recipe, leave a comment and a star rating below!
Slow Cooker Black Bean Chili
Ingredients
- 3 (14.5 ounces each) cans black beans drained & rinsed
- 1 medium yellow onion diced
- 2 red bell peppers diced
- 3 cups vegetable broth
- ½ cup bulgur
- 2 (14.5 ounces each) cans diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- fresh cilantro optional for garnish
Instructions
- Add all the ingredients to a slow cooker, stir, and cook on low for 7 to 8 hours, or on high for 3 ½ to 4 hours.
- Garnish with cilantro or any other favorite toppings.
- Serve immediately, save in the refrigerator for up to 4 days, or freeze for up to 3 months.
Sheryl says
This looks wonderful, I am wondering how to get the nutritional value for your recipes? My ex husband had a heart attack and also found out he is diabetic. I'm trying to help him eat better, and for myself also. Thanks