Crock Pot Black Bean Chili
Warm up your weeknights with this hearty and flavorful Crock Pot Black Bean Chili—a plant-based powerhouse brimming with wholesome ingredients and bold spices. This easy slow-cooker recipe combines tender black beans, vibrant bell peppers, and sweet corn in a rich, spiced tomato broth, creating a comforting bowl that's as satisfying as it is nourishing. Seasoned with chili powder, cumin, paprika, and a touch of cayenne, this chili delivers the perfect balance of smoky heat and savory depth. With just 15 minutes of prep and the magic of your crock pot, you'll have a wholesome, gluten-free, and vegetarian chili that's perfect for meal prep or feeding a hungry crowd. Serve it with a sprinkle of fresh cilantro and optional toppings like sour cream or shredded cheese for a customizable, crave-worthy meal that everyone will love.
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Recipe Information
Ingredients
- 30 oz Black beans (canned, rinsed, and drained)
- 28 oz Diced tomatoes (canned, undrained)
- 8 oz Tomato sauce
- 2 cups Vegetable broth
- 2 pieces Bell peppers (diced, any color)
- 1 piece Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Paprika
- 1 tsp Oregano (dried)
- 0.25 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Corn kernels (frozen or canned, drained)
- 0.25 cup Cilantro (fresh, chopped, for garnish)
- 0.5 cup Sour cream or Greek yogurt (optional, for topping)
- 0.5 cup Shredded cheese (optional, for topping)
Instructions
Rinse and drain the black beans if using canned beans, and set them aside.
In a crock pot, combine the black beans, diced tomatoes (with juices), tomato sauce, and vegetable broth.
Add the diced bell peppers, onion, and minced garlic to the crock pot.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper, salt, and black pepper.
Mix all the ingredients well to ensure the spices are evenly distributed.
Cover the crock pot with its lid and set it to cook on low heat for 6 hours. Alternatively, you can cook on high heat for 3-4 hours if you're short on time.
30 minutes before the cooking time is up, stir in the corn kernels.
Once the chili is done cooking, taste and adjust seasoning as needed.
Serve the chili warm in bowls. Garnish with fresh chopped cilantro and optional toppings like sour cream, Greek yogurt, or shredded cheese.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7952 mg | 346% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 76.5 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1226 mg | 94% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6198 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
