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, soaked overnight; 1 can diced tomatoes (14.5 ounces); 1 bell pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon oregano; Salt and pepper to taste; 4 cups vegetable broth

Highlighted under: Simple Healthy Meals Favorites

I love making Healthy Crockpot Black Bean Chili, especially on busy days when I need a hearty meal that practically cooks itself. This recipe has become my go-to because it’s packed with nutritious ingredients and is so easy to prepare. All I have to do is toss everything into the crockpot in the morning and let it simmer. When I come home, the house smells amazing, and I have a warm, satisfying meal waiting for me. It's a perfect blend of flavors, and you can customize it to fit your taste!

Created by

Chloe Baker

Last updated on 2026-01-13T01:05:35.427Z

When I was searching for a healthy recipe that could easily feed my family, I stumbled upon this Healthy Crockpot Black Bean Chili. I experimented with different spices and vegetables until I found the perfect combination. The rich flavors paired with the warmth of the chili create a comforting dish that everyone loves. I have even added extra veggies for a nutritional boost, which worked beautifully!

One of my tips for this recipe is to let the chili simmer longer if you have the time. The longer it cooks, the more the flavors develop, creating a deeper taste experience. I often prep this dish in the early morning and let it do its magic all day. It’s a game-changer for busy schedules!

Why You Will Love This Recipe
Nutritious and filling, perfect for a wholesome meal
Easy to customize with your favorite vegetables and spices
Cooks all day for a rich, developed flavor

Understanding the Ingredients

The star of this Healthy Crockpot Black Bean Chili is, of course, the black beans. Soaking the dried beans overnight not only enhances their texture—allowing them to cook evenly and achieve a tender consistency—but it also helps reduce cooking time. If you're short on time, you can use canned black beans. Just rinse and drain them, and add them to the slow cooker halfway through the cooking time to prevent them from becoming mushy.

Fresh vegetables like bell peppers, onions, carrots, and celery play a crucial role in building the chili's flavor base. The sweetness of the bell pepper and the aromatic presence of onion and garlic harmonize beautifully with the robust spices. If you're looking to incorporate additional nutrition or flavor, consider adding zucchini or corn. Both vegetables will soften nicely during the slow cooking process, contributing to the overall texture and taste of the dish.

Customization and Variations

One of the best things about this chili is its versatility. You can customize it to suit your personal taste or dietary needs. For a spicier kick, try adding jalapeños or a dash of cayenne pepper. If you prefer a milder flavor, feel free to reduce or skip the chili powder altogether. You can also switch up the spices; smoked paprika or even a dash of cinnamon can add an interesting depth to the chili's flavor profile.

When it comes to toppings, the options are endless! Avocado, chopped cilantro, shredded cheese, or sour cream can elevate the dish to new heights. If you're keeping it vegan, consider topping it with fresh lime juice and diced red onions. I love serving this chili with a side of cornbread or over a bed of quinoa for a complete meal that’s both hearty and satisfying.

Ingredients

Chili Ingredients

2 cups dried black beans, soaked overnight
1 can diced tomatoes (14.5 ounces)
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
4 cups vegetable broth

Enjoy this healthy culinary delight!

Instructions

Prepare and Combine Ingredients

In the bottom of your slow cooker, add the soaked black beans, diced tomatoes, bell pepper, onion, garlic, carrot, and celery. Sprinkle the chili powder, cumin, oregano, salt, and pepper over the top. Pour the vegetable broth into the slow cooker, ensuring all beans are submerged.

Set and Forget

Cover the slow cooker and set it to low heat. Allow the chili to simmer for 8 hours, or high heat for around 4 hours.

Serve

Once cooked, stir the chili and adjust seasonings as necessary. Serve hot, garnished with your choice of toppings.

Share with friends and family for a delightful meal!

Pro Tips

For a spicier kick, add chopped jalapeños or cayenne pepper to the chili. You can also top it with avocado, cilantro, or shredded cheese for extra flavor.

Make-Ahead and Storage Tips

Preparing this chili in advance is not only feasible but also enhances its flavor. Cooked chili can be stored in an airtight container in the refrigerator for up to five days, making it an excellent option for meal prep. When you're ready to enjoy it again, simply reheat on the stovetop over medium heat until warmed through, usually around 10 minutes.

For longer storage, consider freezing individual portions. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to three months. When you're ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop or microwave until hot.

Troubleshooting Common Issues

If you find that your chili is too thick, simply stir in additional vegetable broth or water until you reach your desired consistency. The beans absorb a lot of liquid as they cook, so it's essential to keep an eye on the texture, especially if you're cooking on low for an extended time.

For a well-rounded flavor, it’s crucial to taste and adjust the seasonings at the end of cooking. If the chili tastes flat, a splash of vinegar or a squeeze of fresh lime juice can brighten the flavors and enhance the overall experience. If it turns out too salty, add a few diced potatoes or a bit of sugar to balance the seasoning.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can use two cans of black beans. Just add them in during the last hour of cooking to heat through.

→ Is it possible to freeze leftovers?

Absolutely! Store the cooled chili in an airtight container and freeze for up to 3 months.

→ How can I make this recipe gluten-free?

This recipe is naturally gluten-free, but double-check that your broth and any toppings are gluten-free.

→ What toppings do you recommend?

Sour cream, avocado, chopped cilantro, or tortilla chips are all excellent choices!