Healthy Crockpot Black Bean Chili

Name: Healthy Crockpot Black Bean Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 cups dried black beans, soaked overnight; 1 large onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped (any color); 2 carrots, sliced; 1 can (14.5 oz) diced tomatoes, with juices; 2 cups vegetable broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Healthy & Light

I’ve always loved the idea of a hearty, healthy meal that can slowly come together while I go about my day, and this Healthy Crockpot Black Bean Chili is a perfect example. Not only does it pack in protein and fiber from the black beans, but it also brims with fresh vegetables and spices that develop amazing flavors. The best part? I can set it in the morning and have a delicious dinner ready by evening, making it ideal for busy weekdays or cozy weekends.

Created by

Amber Walsh

Last updated on 2026-01-13T18:01:14.292Z

Each time I make this Healthy Crockpot Black Bean Chili, I’m reminded of how easy it is to create a nourishing meal without breaking a sweat. The combination of spices and fresh ingredients mingles beautifully in the slow cooker, allowing the flavors to deepen as they cook. I always ensure to use quality, dried black beans soaked overnight, which adds a wonderful texture.

I also like to experiment with additional toppings, like avocado or cilantro, to elevate the chili further. Whether I’m serving it on a rainy day or for a gathering, it’s always a hit among my family and friends—making it a regular staple in my home.

        Why You’ll Love This Recipe
        Nutrient-dense and low in calories
Flexible recipe to suit your personal taste
Great for meal prep and leftovers

      

Ingredient Insights

The star of this chili, dried black beans, are not only packed with protein but also rich in fiber, which helps keep you satiated. Soaking the beans overnight is vital; it not only reduces cooking time but also enhances digestibility. If you're short on time, you can opt for canned black beans, but make sure to adjust the overall cooking time. Just rinse them well before adding to the other ingredients to maintain the proper flavor balance.

Fresh vegetables like bell peppers and carrots not only add a burst of color but also contribute nutrients. The bell pepper offers a slight sweetness, while the carrots provide a subtle earthiness. You can easily swap in other veggies, such as zucchini or corn, depending on what you have on hand. Using a variety of colors in your vegetables can also enhance the overall flavor and visual appeal of the dish.

Slow Cooking Tips

When using a crockpot, keep in mind that cooking on low for about 6 hours allows the flavors to develop beautifully, with the beans absorbing all the spices and vegetable juices. If you're in a hurry, you can cook on high for about 3 to 4 hours, but the flavor won't be quite as deep. Make sure to check the beans for tenderness; they should be soft but not mushy by the end of the cooking time.

For an extra kick, you can add chopped jalapeños or a splash of hot sauce during the seasoning step. These ingredients can be adjusted according to your spice tolerance, and I recommend tasting as you go to find your perfect heat level. Remember that the chili will taste milder once cooled, so don’t be afraid to amp it up a bit while cooking.

Ingredients

For the Chili

2 cups dried black beans, soaked overnight
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (any color)
2 carrots, sliced
1 can (14.5 oz) diced tomatoes, with juices
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Optional Toppings

Instructions

Prepare the Ingredients

Start by draining and rinsing the soaked black beans. In a large bowl, combine them with the chopped onion, minced garlic, bell pepper, sliced carrots, diced tomatoes, and vegetable broth.

Season and Cook

Add in the chili powder, cumin, smoked paprika, and season with salt and pepper. Stir everything together and transfer the mixture to your slow cooker.

Slow Cook

Set your crockpot on low and cook for about 6 hours, or until the beans are tender and the veggies are cooked through.

Serve and Enjoy

Once cooked, serve hot with your choice of toppings such as avocado, cilantro, or a dollop of Greek yogurt.

Pro Tips

Feel free to add other veggies like zucchini or corn to the chili for some variety. Adjust the spices to your taste if you like it spicier!

Storing and Freezing

This Healthy Crockpot Black Bean Chili can be a fantastic make-ahead meal. Once fully cooled, store it in an airtight container in the refrigerator for up to five days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. If you find the chili has thickened, simply add a splash of vegetable broth to reach your desired consistency.

If you're looking to freeze this chili, portion it into freezer-safe bags or containers. It can last for up to three months in the freezer. When you're ready to enjoy it, transfer the chili to the refrigerator to thaw overnight before reheating. Alternatively, you can thaw it in the microwave in short increments, stirring often to ensure even heating.

Serving Suggestions

Serving this chili is as flexible as the recipe itself. I love topping it with creamy avocado slices for richness, as well as cilantro for a fresh herbal note. A dollop of Greek yogurt or sour cream not only adds creaminess but also cuts through the spice of the chili. Consider offering a variety of toppings to your guests for a chili bar experience, like shredded cheese, green onions, or even crushed tortilla chips for crunch.

For a heartier meal, serve the chili over a bed of quinoa or brown rice to add more fiber and nutrients. You can also spoon it into baked sweet potatoes or over a nacho platter for a fun twist. This recipe easily adapts to your personal taste and dietary preferences, making it a versatile choice for any occasion.

Questions About Recipes

→ Can I use canned black beans instead of dried?

Yes, but decrease the cooking time and add them in the last hour of cooking to ensure they remain tender.

→ How long can I store leftovers?

The chili can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

→ What can I serve with the chili?

It goes great with cornbread, rice, or tortilla chips. You can also enjoy it on its own!

→ Can I make this chili spicy?

Absolutely! Adding jalapeños or cayenne pepper can give it that extra kick you’re looking for.