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 onion, chopped; 3 cloves garlic, minced; 2 bell peppers, chopped; 2 cans black beans, rinsed and drained; 1 can diced tomatoes (with juices); 1 can corn, drained; 2 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon cumin; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Black Bean Chili on busy days when I need a wholesome meal without much effort. By tossing all the ingredients into the Crockpot, I can let it simmer while I attend to other things. The combination of spices and black beans creates a depth of flavor that I can’t resist. What’s even better is that it's packed with nutrients and perfect for freezing leftovers. This chili not only satisfies my taste buds but also keeps my family warm and nourished on chilly nights.

Created by

Mia Jefferson

Last updated on 2026-01-13T21:37:16.273Z

We initially tried this Healthy Crockpot Black Bean Chili during the fall, and it quickly became a staple in our kitchen. I appreciate how easy it is to prepare, with just a little chopping required. The long cook time lets the flavors meld beautifully, and I often find myself experimenting with different spices to keep things exciting.

One specific tip I’ve learned is to add a splash of lime juice just before serving; it brightens up the dish and enhances the overall flavor. It’s a perfect balance of heat and heartiness, making it satisfying and filling for everyone.

        Why You Will Love This Recipe
        Nutritious and filling, perfect for a healthy meal.
Slow cooking infuses deep, rich flavors.
Easily customizable with your favorite toppings.

      

Ingredient Insights

Black beans are the star of this chili, providing not only protein but also fiber that keeps you feeling full longer. Their mild flavor absorbs the spices, making them the ideal base for the chili. When selecting canned black beans, look for low-sodium options to keep the dish healthier. If you want to use dried beans instead, be sure to soak and cook them beforehand to prevent them from remaining hard and gritty in the final dish.

The combination of bell peppers adds a sweet freshness to the chili. I like to choose a mix of colors—red, yellow, and green—for not only visual appeal but also a range of flavors. If you're in a pinch, frozen bell peppers can be used just as effectively; simply add them straight to the Crockpot without thawing.

Cooking Techniques

Sautéing the onions and garlic before adding them to the Crockpot is a crucial step that enhances the overall flavor profile of the chili. This method, known as 'blooming', allows the oils from the garlic and onion to release more of their natural sweetness and aroma, which rounds out the dish nicely. Aim for a translucent texture on the onions for best results.

The slow cooking method of this recipe allows the flavors to deepen and meld beautifully. It’s key to set your Crockpot to the correct temperature—low for a longer cooking time (4 to 6 hours) makes for a more cohesive blend of flavors. If you're short on time, cooking on high for 2 to 3 hours works too, but keep an eye on it to ensure the vegetables retain some texture.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 bell peppers, chopped
2 cans black beans, rinsed and drained
1 can diced tomatoes (with juices)
1 can corn, drained
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste

Optional Toppings

Fresh cilantro
Avocado slices
Shredded cheese
Greek yogurt or sour cream

Instructions

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they’re translucent, about 5 minutes. Add the chopped bell peppers, and continue cooking for another 3 minutes.

Combine in the Crockpot

Transfer the sautéed vegetables to the Crockpot. Add the black beans, diced tomatoes (with juices), corn, vegetable broth, chili powder, cumin, salt, and pepper. Stir to combine.

Cook the Chili

Set the Crockpot to low and cook for 4 to 6 hours or until heated through and flavors melded. If you prefer, you can also cook on high for 2 to 3 hours.

Serve and Enjoy

Before serving, taste and adjust seasoning as needed. Serve hot and top with your choice of toppings.

Enjoy your warm and comforting chili!

Pro Tips

Feel free to add any veggies you have on hand, like zucchini or carrots. They will blend well with the other ingredients and add extra nutrition. If you're short on time, use pre-chopped vegetables or a frozen vegetable mix.

Storing and Freezing

Once your chili is done cooking, let it cool before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days, making it an excellent option for meal prep. If you're looking to freeze portions, use freezer-safe bags, laying them flat to save space in your freezer. The chili can be frozen for up to 3 months without losing its flavor.

To reheat frozen chili, remove it from the freezer and let it thaw in the refrigerator overnight. For quicker options, you can reheat in the microwave, stirring every couple of minutes until it's heated thoroughly. Alternatively, simply simmer on the stove over low heat, adding a little broth if necessary to loosen it up.

Serving Suggestions

This Healthy Crockpot Black Bean Chili is delicious on its own, but I love to elevate it with a variety of toppings. Consider adding sliced avocado for creaminess, cilantro for a fresh kick, or a dollop of sour cream or Greek yogurt for tang. Crumbled tortilla chips or shredded cheese can add texture and flavor, making each bowl a bit more exciting.

You can also pair this chili with a side of cornbread or serve it over rice for a hearty meal. If you're entertaining, set up a chili bar with toppings so everyone can customize their bowls. This not only adds fun to the meal but also caters to different dietary preferences.

Questions About Recipes

→ Can I make this chili ahead of time?

Yes! You can prepare the ingredients and store them in the fridge overnight. Just toss everything in the Crockpot in the morning.

→ Is this chili gluten-free?

Absolutely! All the ingredients used in this recipe are gluten-free. Just double-check your vegetable broth for possible additives.

→ Can I freeze the leftovers?

Yes, this chili freezes well. Just store in an airtight container for up to three months. Reheat on the stove or in the microwave.

→ How can I make it spicier?

You can add jalapeños or a dash of hot sauce while it cooks, or sprinkle some crushed red pepper flakes when serving.