Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Ingredients: 1 cup dried black beans, soaked overnight; 1 can diced tomatoes (14.5 oz); 1 can tomato sauce (15 oz); 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 (frozen or fresh); 1 tablespoon olive oil

Highlighted under: Healthy & Light

I always find myself craving a warm, hearty meal, and my Healthy Crockpot Black Bean Chili fits the bill perfectly. With just a few simple ingredients thrown into the slow cooker, I can come home to a flavorful, nutritious dish that satisfies my hunger without derailing my healthy eating goals. This chili is not only easy to make, but it’s also packed with plant-based protein and fiber, making it a wholesome option for any day of the week. Plus, it has an amazing flavor profile that keeps me coming back for more!

Created by

Rosalie Mitchell

Last updated on 2026-01-13T22:13:15.729Z

Trying out different chili recipes has become a delightful adventure for me, and this Healthy Crockpot Black Bean Chili quickly became one of my favorites. The combination of spices and the slow cooking process helps to deepen the flavors, resulting in a richly satisfying meal that feels indulgent without being heavy. I’ve learned that letting the chili simmer for hours really allows the beans to soften perfectly and soak up all the aromatic spices.

One tip I’ve discovered is to serve it with various toppings like avocado, cilantro, and a dollop of Greek yogurt, which adds a refreshing contrast to the warm spices. Each time I prepare this chili, I bet it provides the perfect mix of flavors and textures, and it’s always a crowd-pleaser, whether I’m cooking for my family or hosting friends!

        Why You Will Love This Recipe
        Nutritious and filling without the guilt
Loaded with fiber and plant-based protein
Perfect for meal prep and easy weeknight dinners

      

Ingredient Insight

The foundation of this Healthy Crockpot Black Bean Chili starts with the star ingredient: black beans. Not only do they provide a rich texture and depth of flavor, but soaked dried beans also retain more nutrients compared to canned beans. By soaking them overnight, you ensure they cook evenly and absorb the spices beautifully, resulting in a more harmonious flavor profile. If you're short on time, using canned beans is a convenient substitute, although you may want to adjust the cooking time accordingly.

Tomatoes in this recipe serve not just as a base, but also as a source of acidity, which brightens the flavor of the chili. The canned diced tomatoes and tomato sauce infuse the dish with a robust taste. When selecting canned tomatoes, I recommend looking for brands with no added sugars or preservatives to keep it healthy. Fresh tomatoes can also be used if in season—just chop about 2 to 3 cups and reduce the vegetable broth slightly.

Cooking Technique Tips

Sautéing the onions, garlic, and bell pepper before adding them to the crockpot enhances their flavors, creating a sweet and aromatic base for your chili. Aim for a translucent appearance along with lightly caramelized edges, which typically takes about 5-7 minutes. This method releases the essential oils and elevates the overall taste, so don't skip this step! If you're in a rush, feel free to skip sautéing, but the flavor will be notably different.

Adjusting the spices is crucial for personalizing your chili. The combination of chili powder, cumin, and smoked paprika gives depth and a bit of heat, but feel free to experiment. If you prefer a smoky flavor, you might add a splash of liquid smoke or increase the smoked paprika. For an extra kick, incorporating diced jalapeño or chipotle peppers in adobo sauce is a fantastic way to ramp up the heat level.

Ingredients

For the Chili

1 cup dried black beans, soaked overnight
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
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 (frozen or fresh)
1 tablespoon olive oil

Instructions

Prepare the Ingredients

In a skillet, heat olive oil over medium heat and sauté the onions, garlic, and bell pepper until soft. This generally takes about 5-7 minutes.

Combine and Cook

In the crockpot, combine the soaked black beans, sautéed vegetables, diced tomatoes, tomato sauce, vegetable broth, corn, and spices. Stir well to combine.

Slow Cook

Cover and cook on low for 4-6 hours or until the beans are tender and the flavors are well combined.

Serve

Once cooked, adjust seasoning as necessary. Serve warm with your favorite toppings.

Pro Tips

Feel free to customize the chili with additional toppings like avocado, jalapeños, or a sprinkle of cheese for extra flavor.

Storage and Reheating

This chili is ideal for meal prep and holds up remarkably well in the fridge. Store it in an airtight container for up to 5 days. When you're ready to enjoy your leftovers, simply reheat on the stove over medium heat, stirring occasionally, until heated through. If it's too thick after refrigeration, add a splash of vegetable broth or water to achieve your desired consistency.

For longer storage, consider freezing your chili. Portion it into freezer-safe containers or bags, leaving some room for expansion, as the chili may thicken once frozen. It can last in the freezer for up to 3 months. Thaw it overnight in the refrigerator for best results or use the defrost setting on your microwave. Reheat as you would leftovers, and you’ll have a quick, satisfying meal.

Serving Suggestions

Serve your Healthy Crockpot Black Bean Chili with a sprinkle of fresh cilantro, a dollop of Greek yogurt or dairy-free sour cream, and a squeeze of lime. This adds a layer of freshness that contrasts beautifully with the richness of the chili. You can also offer toppings like diced avocado or shredded cheese, giving everyone the chance to personalize their bowl.

For a complete meal, pair your chili with cornbread or serve it over rice or quinoa. This adds additional texture and can turn a comforting bowl of chili into a hearty feast. Another fun option is to serve it in a baked tortilla bowl for a unique twist that’s visually appealing and fun to eat.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, you can use two cans of black beans instead. Just rinse them and add them to the crockpot during the last hour of cooking.

→ How long can I store leftover chili?

You can store leftover chili in the fridge for up to 3-4 days in an airtight container.

→ Can I freeze this chili?

Absolutely! This chili freezes well. Just allow it to cool completely before transferring to a freezer-safe container for up to 3 months.

→ What can I serve with this chili?

It pairs wonderfully with cornbread, rice, or simply a side salad for a lighter meal.