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: 8 servings
Ingredients: 1 pound dried black beans, rinsed and soaked overnight; 1 can (14.5 oz) diced tomatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 1 cup corn (fresh or frozen); Fresh cilantro, for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Black Bean Chili on busy days when I still want a nutritious meal. It’s a simple yet satisfying dish that fills the kitchen with an incredible aroma. With minimal prep and the magic of a slow cooker, I’m able to blend together wholesome ingredients like black beans, tomatoes, and spices into a rich and hearty chili. The best part is that I can set it and forget it, allowing the flavors to meld beautifully while I focus on other tasks.

Created by

Ainsley Harper

Last updated on 2026-01-13T20:16:15.666Z

When I first tried making this black bean chili, I was amazed at how easily the flavors developed. I found that letting the chili cook slowly for several hours allowed the spices to penetrate deeply into the beans and vegetables. The result was a comforting bowl of chili that was not only delicious but also packed with nutrients.

One of my top tips is to let the chili sit for a while after cooking. Not only does this enhance the flavors, but it also allows for a thicker consistency. I sometimes even double the recipe so I can freeze leftovers for busy weeknights. Trust me, you’ll want this on hand!

        Why You Will Love This Recipe
        Packed with protein and fiber from black beans
Rich in flavor with a blend of spices that warms the soul
Convenient crockpot method for easy preparation

      

Understanding the Ingredients

The combination of dried black beans and the fresh vegetables in this chili creates a delightful texture that is both hearty and comforting. Soaking the black beans overnight not only helps them cook evenly but also reduces cooking time and enhances digestibility. If you’re short on time, you can use canned black beans, but be sure to drain and rinse them to keep the chili from becoming too salty.

The spices in this recipe—such as chili powder, cumin, and smoked paprika—are essential for building depth of flavor. Each spice contributes its unique profile: chili powder adds heat, cumin offers Earthiness, and smoked paprika imparts a subtle smoky flavor. Adjust these spices based on your preference; adding a pinch of cayenne can elevate the heat for those who enjoy a spicier chili.

Perfecting the Cooking Process

Slow cooking is key to the development of rich flavors in this black bean chili. Set your crockpot on low for 8 hours, allowing ample time for the ingredients to meld together and create a complex taste. If you’re in a hurry, you can cook on high for 4 hours, but the flavors may not be as deeply developed. Make sure to check the beans for doneness; they should be tender but not mushy.

Stirring in the corn 30 minutes before serving adds a refreshing sweetness and a delightful crunch. This timing ensures that the corn retains its texture and doesn't become overcooked. Whether you use fresh corn off the cob or frozen corn, ensure it’s heated thoroughly before serving for optimal flavor and experience.

Ingredients

Gather the following ingredients to create your delicious chili:

Ingredients

1 pound dried black beans, rinsed and soaked overnight
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 cup corn (fresh or frozen)
Fresh cilantro, for garnish (optional)

Once you have all your ingredients ready, you can start preparing the chili!

Instructions

Follow these steps to make your chili:

Prepare the Ingredients

In a large bowl, combine the soaked black beans, chopped onion, minced garlic, diced tomatoes, bell pepper, and spices.

Slow Cook

Transfer the mixture to your crockpot and pour in the vegetable broth. Stir to combine, cover, and set to low for 8 hours.

Add Corn

About 30 minutes before serving, stir in the corn. Allow it to heat through while keeping the lid on.

Serve

Once everything is cooked, taste and adjust seasoning, then serve hot, garnished with fresh cilantro if desired.

Enjoy your delicious and healthy chili!

Pro Tips

For added flavor, feel free to add some jalapeños for a spicy kick or vary the veggies based on what's in season.

Storing and Reheating

This chili stores incredibly well and can last in the refrigerator for up to a week. Make sure it's completely cooled before transferring it to an airtight container. For longer storage, freeze it in individual portions. To reheat, simply thaw overnight in the refrigerator and warm it up on the stove over medium heat, stirring occasionally, or microwave until heated through. Just add a splash of vegetable broth when reheating if it has thickened too much.

Keep in mind that flavors will continue to develop while stored, often tasting even better the day after cooking. If you notice it has thickened significantly, adding a bit of broth or water during reheating will help regain that desired chili consistency.

Serving Suggestions

This black bean chili can be served on its own or paired with various sides for a complete meal. Serve it with a dollop of Greek yogurt or sour cream on top to balance the heat, and add some shredded cheese for extra creaminess. Cornbread or tortilla chips make excellent accompaniments, perfect for dipping or soaking up those rich flavors.

For a creative twist, consider using the chili as a filling for tacos or burritos, adding fresh toppings like avocado, diced onions, and jalapeños. Leftover chili can also be repurposed in chili cheese fries, layered in casseroles, or even topped on baked potatoes for a hearty treat.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, canned black beans can be used. Just rinse and add them in for the last hour of cooking.

→ Can I freeze the chili?

Absolutely! This chili freezes well. Store it in airtight containers for up to 3 months.

→ Is this chili spicy?

The spice level can vary depending on your chili powder. Feel free to adjust based on your taste preference.

→ What toppings do you recommend?

Some great toppings include avocado, lime wedges, shredded cheese, or sour cream.