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: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 cans black beans, drained and rinsed; 1 can diced tomatoes; 1 cup vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Black Bean Chili on busy weekends when I want a hearty meal without much effort. The combination of spices and fresh vegetables creates a delicious depth of flavor, and the slow cooking allows the beans to meld beautifully with the other ingredients. Not only is this chili incredibly satisfying, but it is also packed with nutrients and fiber to keep me feeling full for longer. Plus, it's great for meal prep and leftovers – perfect for the week ahead!

Created by

Marianne Hughes

Last updated on 2026-01-13T22:58:12.868Z

When I first tried this Healthy Crockpot Black Bean Chili, I was amazed at how simple ingredients could come together to create such a hearty dish. The key is letting it cook low and slow in the crockpot, which allows all the flavors to develop and the beans to become unbelievably tender. I also experimented with different toppings, like avocado and cilantro, which elevated the dish even more.

One of my favorite tips is to use a variety of beans for texture and flavor. Black beans provide a rich, smoky taste, but adding some kidney beans or pinto beans boosts the heartiness. I always make a double batch because it freezes beautifully, ensuring I have a nutritious meal at my fingertips whenever I need it!

        Why You'll Love This Recipe
        Nutritious and filling, perfect for a healthy meal.
Easily customizable with your favorite toppings.
Great for meal prep and freezes well for later.

      

Understanding the Ingredient Roles

In this Black Bean Chili, each ingredient plays an essential role in building flavor and texture. The black beans are not only the star of the dish, providing protein and fiber, but they also absorb the spices and other flavors as they cook. The diced tomatoes introduce acidity, balancing the richness of the beans and enhancing the overall depth of the chili. Using low-sodium vegetable broth instead of water increases the flavor profile without overwhelming the dish with salt.

The spices—chili powder, cumin, and smoked paprika—add warmth and complexity to the chili. Chili powder provides a robust flavor, while the cumin adds earthy undertones that are key to traditional chili. Smoked paprika gives a subtle smokiness, reminiscent of a slow-cooked barbecue. Adjusting the spice quantities can personalize the heat level, making the dish either milder or spicier according to your preference.

Make-Ahead and Storage Tips

This chili excels at meal prep, as it tastes even better the next day when the flavors have had time to meld. You can prepare it on a busy Sunday and enjoy it throughout the week. For storage, let the chili cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days and can also be frozen for up to three months. Just remember to leave some space in the container for expansion when freezing.

When reheating, you may find that the chili thickens as it sits; simply add a splash of vegetable broth while warming it on the stove or in the microwave to restore your desired consistency. Always taste and adjust the seasonings before serving. This is particularly important after refrigeration, as flavors can become muted and may need a pinch of salt or an extra dash of chili powder to reawaken them.

Ingredients

Chili Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cans black beans, drained and rinsed
1 can diced tomatoes
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Combine Ingredients in the Crockpot

Transfer the sautéed vegetables to the crockpot. Add the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Cook the Chili

Cover the crockpot and cook on low for 4 hours or high for 2 hours, until the chili is hot and flavors have melded.

Serve and Enjoy

Taste the chili and adjust seasonings as needed. Serve hot with your favorite toppings such as avocado, cilantro, or sour cream.

Pro Tips

For a spicier version, add diced jalapeños or a pinch of cayenne pepper. This chili also tastes better the next day, as the flavors develop even more overnight!

Serving Suggestions

This Healthy Crockpot Black Bean Chili is versatile when it comes to serving options. You can top it with fresh avocado slices for a creamy texture that contrasts beautifully with the chili. Add a sprinkle of cilantro for freshness, or a dollop of Greek yogurt or sour cream to lighten the meal. For a bit of crunch, serve it with tortilla chips on the side. Each topping adds a new dimension to the chili, encouraging unique flavors with every bite.

For a heartier meal, consider serving the chili over a bed of cooked quinoa or brown rice. This not only enhances the protein content but also makes for a more filling dish that can satisfy even the heartiest appetites. You can also create a chili bar, where everyone can customize their bowls with different toppings, enabling you to cater to various tastes and dietary needs.

Variations to Try

While this recipe is delicious as-is, you can easily customize it to suit your palate or dietary preferences. For a smoky twist, consider adding diced jalapeños for a kick, or stir in roasted corn for a hint of sweetness. If you're looking to add some greens, throw in a couple of handfuls of spinach or kale during the last 30 minutes of cooking for added nutrition without overpowering the chili's flavor.

If you or someone you’re serving has dietary restrictions, you can substitute the black beans with pinto beans or even lentils, which provide a similar texture and protein punch. For a lighter version, you might want to reduce the olive oil or skip it altogether when sautéing the vegetables, relying on the natural moisture from the veggies to soften during cooking.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, but you will need to soak and cook them before adding to the crockpot.

→ Is this recipe vegan?

Yes, all the ingredients are plant-based!

→ How long can I store leftovers?

Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

→ What can I serve with this chili?

Cornbread, rice, or a fresh salad make great accompaniments!