Slow Cooker Black Bean Chili

Slow Cooker Black Bean Chili Pin Word

Do you want a great tasting slow cooker dinner for pennies?  Something with lots of spices for all kinds of flavor?  Well, Slow Cooker Black Bean Chili is it! Some days, in fact many days, it is so nice to be able to drop a mix of ingredients into a crock-pot and be on your way.  In the winter it helps warm the house and in the summer you can put your slow cooker on the patio and dine al fresco.

Slow Cooker Black Bean Chili

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 4 to 6 servings

Serving Size: 1 to 1-1/2 cups

Slow Cooker Black Bean Chili


1 pound bag of black beans

1 onion, chopped

1/4 teaspoon Garlic Powder

1/4 cup Chili Powder

1/2 teaspoon Cumin

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cans (14.5 oz. each) Diced Tomatoes

3 ounces of Tomato Paste

2 3/4 cup water


Do not soak the black beans.

Put the beans in your Slow Cooker.

Add the onion and spices.

Add the tomatoes and tomato paste and the water.

Stir well.

Cover and turn on low and cook for 6 - 8 hours.

Or if you want it faster you can cook on high for 3 - 4 hours.

Check about halfway through and see if the beans have absorbed most of the liquid. If it is seeming too dry to you add warm to hot water at 1/2 cup intervals. It is a chili - not a soup. But if your like lots of liquid in your chili do whatever you like - it will still be excellent!


Let the mixture cool to room temperture and freeze in any of the ways I have described in my article


Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.

Serve hot.

Slow Cooker Black Bean Chili Word


Slow Cooker Black Bean Chili — 31 Comments

  1. I made it tonight and it was delicious (and I’m a meat eater). I did add a can of chilies and broth instead of water. I’ll have to make more recipes from this site.

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  4. Approximately how many cups of dry beans in a pound? I have a lot of dry black beans, just don’t know how many to measure out!

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  6. The beans not being soft is from soaking them in hard water. Putting baking soda into the water when the beans soak overnight, works. Reaserch or experiment for amount of baking soda.

    • Thanks Karen. I have come to the conclusion to not soak black beans. I am going to modify this recipe. They always come out perfect. The beans are black black black but soft and delicious.

      • I made the chilli with dried beans without soaking them first and it has come out perfect, the beans are soft enough but still with a slight texture that I really like – not mushy. Thank you for this lovely recipe. Tasty, simple and hearty!

  7. Hi – this recipe looks yummy and I need to make something ahead for Christmas period for when my vegan son and his partner visit so that I can spend more time with them and not in the kitchen! In your last comment it says not to soak the black beans and so I am wondering about this. In the past I have soaked beans overnight in baking soda before cooking them and this has worked, so wonder if this is what I should do? Also in the UK you can either buy mild chilli powder or hot chilli powder. I am assuming this is made with the mild chilli powder? Thanks for your help.

    • Hi April! You may soak them if you want but it is not necessary. All other beans – yes. Black beans are thin skinned and will cook up better, in my opinion, when not soaked. Here is my reasoning – 1. It is easier 2. the color is black not reddish black (that doesn’t really matter but I like black) 3. most importantly – they taste better. There is a better flavor to unsoaked black beans. 4. There is a thicker ‘gravy’ with unsoaked beans. Yes, with this quantity I would buy the mild chili powder. It really is your choice with the soaking. Baking soda is a good idea though when soaking. Thanks for your questions. Have fun!

  8. Ginny, I have never heard of baking soda in chili. Could you tell me about that? What does it do?
    I love having so much chili powder in the recipe. That particular taste is one of my favorite parts of chili. Cannot wait to make this and enjoy during these dark winter months.

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