Hearty Black Bean Chowder Crock Pot
Warm up your day with this Hearty Black Bean Chowder made effortlessly in a crock pot! Packed with protein-rich black beans, vibrant vegetables like red bell pepper, carrot, and celery, and seasoned with smoky paprika and zesty cumin, this comforting soup is a flavorful, homemade delight. Simmered to perfection in vegetable broth, this dish achieves the perfect balance of creamy and chunky textures, thanks to a quick partial blend. A splash of lime juice adds a fresh, tangy finish, while optional toppings like fresh cilantro, sour cream, or Greek yogurt elevate every spoonful. This easy, hands-off recipe is ideal for meal prep or cozy family dinners, making it a go-to for busy days. Serve it with crusty bread or tortilla chips, and watch it become a household favorite! Perfect for those seeking crock pot recipes, vegetarian comfort food, or healthy meal ideas.
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Recipe Information
Ingredients
- 3 15-ounce cans Canned black beans (drained and rinsed)
- 4 cups Vegetable broth
- 1 14.5-ounce can Diced tomatoes (with juices)
- 1 cup Frozen corn kernels
- 1 medium Red bell pepper (diced)
- 1 medium Carrot (diced)
- 1 medium Celery stalk (diced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro (chopped, for garnish)
- Sour cream or plain Greek yogurt (optional, for topping)
Instructions
Prepare the ingredients by dicing the onion, bell pepper, carrot, and celery. Mince the garlic.
Drain and rinse the canned black beans under cold water.
In the crock pot, combine the black beans, vegetable broth, diced tomatoes (with their juices), frozen corn, red bell pepper, carrot, celery, onion, and garlic.
Add the ground cumin, chili powder, smoked paprika, salt, and black pepper to the crock pot. Stir well to combine.
Cover the crock pot with its lid and set it to cook on low heat for 6 hours, or on high heat for 3 hours.
After the cooking time is complete, use an immersion blender to partially blend the chowder to your desired consistency. (Optional: Transfer 2 cups of the soup to a blender, puree it, then return it to the crock pot.)
Stir in the lime juice just before serving to brighten the flavors.
Ladle the chowder into bowls and garnish with fresh cilantro. Add a dollop of sour cream or plain Greek yogurt if desired.
Serve warm with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 107.2 g | 383% | |
| Total Sugars | 63.4 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 7285 mg | 155% | |
*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.
