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: 1 pound black beans, soaked overnight; 1 can (15 oz) diced tomatoes, with their juice; 1 bell pepper, diced (any color); 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 4 cups vegetable broth; 1 cup corn (fresh, frozen, or canned); Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making Healthy Crockpot Black Bean Chili on busy weekdays. With just a bit of prep in the morning, I can throw everything into the slow cooker and let it do the work while I go about my day. The result is a hearty, flavorful chili that bursts with wholesome ingredients and spices. It's a satisfying meal that's perfect for families or gatherings, and it's packed with protein and fiber from the black beans. What’s better than coming home to a warm, steaming bowl of deliciousness?

Created by

Jenna Rowland

Last updated on 2026-01-13T21:40:17.383Z

When I first tried this recipe, I was amazed by how simple it was to create a dish that's both nutritious and delicious. The combination of black beans, bell peppers, and spices worked so well together, enhancing each other's flavors. One key detail I discovered is that allowing the chili to cook slowly in the crockpot actually melds the flavors over time, making it even tastier the next day.

Another thing I love about this chili is its versatility. I often swap in whatever veggies I have on hand, like zucchini or corn, which adds variety and boosts nutrition. This recipe has become a staple in our house, proving that healthy eating doesn’t have to be boring or time-consuming.

        Why You'll Love This Recipe
        Packed with protein and fiber from black beans and vegetables
Easy to customize with your favorite veggies and spices
Makes a large batch perfect for meal prep or feeding a crowd

      

Perfecting Your Chili Texture

Achieving the ideal chili consistency requires attention to the cooking time and the beans' readiness. When using black beans, they should be soft enough to meld into the chili without losing their shape. If you find the chili too watery after the cooking time, simply set the crockpot to high and allow it to cook uncovered for an additional 30 minutes. Conversely, if the mixture is too thick, adding a bit more vegetable broth can help achieve the desired texture.

Remember that everyone's taste varies; some prefer a thicker chili while others like it a bit soupy. To adjust the thickness without compromising flavor, consider pureeing a portion of the chili with an immersion blender before returning it to the pot. This method retains the bean texture while creating a creamy base that enhances the richness of your dish.

Maximizing Flavor with Spices

The combination of spices in this chili is crucial for flavor development. The chili powder, cumin, and smoked paprika work together to create a warm, smoky undertone. To elevate the flavor even further, consider toasting the spices in a small pan over medium heat for 2-3 minutes before adding them to the crockpot. This can enhance their essential oils, resulting in a richer, more pronounced taste.

For those looking to experiment with flavor notes, adding a dash of cayenne pepper can bring heat, while a pinch of cinnamon can introduce a unique warmth. Just remember to start small with spices and adjust gradually, as it’s easier to add than to take away!

Ingredients

Gather all the ingredients to make your cooking experience smooth and enjoyable.

Ingredients

1 pound black beans, soaked overnight
1 can (15 oz) diced tomatoes, with their juice
1 bell pepper, diced (any color)
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 cup corn (fresh, frozen, or canned)
Juice of 1 lime
Fresh cilantro for garnish

Make sure your ingredients are prepped and ready to go before starting the cooking process.

Instructions

Follow these easy steps to create your delicious chili.

Prepare the Ingredients

Rinse and drain the soaked black beans. Dice the bell pepper and onion, and mince the garlic. Ensure all your spices are ready.

Add Ingredients to Crockpot

In the crockpot, combine the soaked black beans, diced tomatoes (with juice), bell pepper, onion, garlic, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth. Stir well to combine.

Cook

Cover the crockpot and set it to low for 8 hours or high for 4 hours, until the beans are tender and the chili is thick.

Add Corn and Lime Juice

In the last 30 minutes of cooking, add the corn and lime juice. Stir to combine and continue cooking.

Serve

Once cooked, serve the chili warm in bowls and garnish with fresh cilantro.

Enjoy your healthy and hearty meal!

Pro Tips

For an added kick, include diced jalapeños or cayenne pepper to the chili. You can also top it with avocado, cheese, or sour cream for extra creaminess.

Ingredient Substitutions

If black beans aren’t your favorite, you can easily substitute them with kidney beans or pinto beans, though this will slightly change the flavor profile. Make sure whichever beans you choose are prepped properly—soaked and rinsed if using dried beans, or drained if using canned. This flexibility allows for creativity based on what you have on hand.

For an even heartier chili, consider adding diced sweet potatoes or zucchini at the start of the cooking process. Both vegetables will contribute a nutritional boost and balance out the earthiness of the beans while incorporating their unique textures.

Make-Ahead and Storage Tips

This Healthy Crockpot Black Bean Chili is perfect for meal prep. Once cooled, store it in airtight containers in the refrigerator for up to five days. The flavors continue to develop, making it even tastier after a day or two. You can also freeze portions in freezer bags or containers, ensuring you remove as much air as possible to prevent freezer burn. It will keep well for up to three months.

To reheat, thaw the chili overnight in the fridge, then heat on the stove over medium-low heat, stirring occasionally until warmed through. Adding a splash of vegetable broth can help restore its texture if it thickened during storage.

Questions About Recipes

→ Can I use dry beans instead of soaked ones?

Yes, but you will need to cook the chili longer and increase the liquid slightly for proper cooking.

→ Is this recipe gluten-free?

Absolutely! All the ingredients used are gluten-free.

→ How can I store leftovers?

Allow the chili to cool before storing it in an airtight container in the refrigerator for up to 4 days.

→ Can I freeze the chili?

Yes, this chili freezes well. Just allow it to cool and then transfer it to a freezer-safe container for up to 3 months.