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Slow Cooker Black Bean Chili

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Slow Cooker Black Bean Chili is a great tasting crock~pot dinner and it costs only pennies. The chili has lots of spices for all kinds of flavor.


It seems that everyone loves chili. These days there are so many recipes to choose from that a person can get a little overwhelmed.

Well, here is a straightforward classic recipe that takes advantage of black beans.

It is quick to throw together and a real plus is that dried black beans don't have to be presoaked.

Should You Pre-Soak Black Beans Before Cooking?

Not if you want them to taste better. They really do have more flavor if not soaked.

The skins are so thin they don't need to pre-soak. They can go in the slow cooker just as they are.

As far as gas goes - the difference in the way they affect people between soaking and not soaking is negligible.

I just had to bring that topic up because people will be wondering. It's an important subjust 🙂

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.

Packed full of protein, black beans, is a quality choice. They go really well with strongly flavored spices which make for very tasty vegan chili.

What Are Some Slow Cooker Bean Recipes?

How about pinto beans for this absolutely delicious Slow Cooker Creamy Chili Dip? It's great with crackers and flatbread.

Slow Cooker Creamy Chili Dip is filling up a clear dip bowl and is surrounded by crackers and a green cloth.

A great way to turn out lots of good luck for the year is to serve Black Eyed Peas from the Slow Cooker on New Year's Day.

Slow Cooker Baked Beans with a Kick are also simple to make. You use canned beans for this recipe and the homemade sauce is The Best!

One more that's very different is the filling for these Slow Cooker Black Bean Burritos. They are so simple and de-de-de-licious!

Helpful Tools!

I still don't have a Programmable Crockpot but I sure would love one. It would make life even easier.

Measuring Cups and Spoons are a necessity for so many recipes and this one is made of stainless steel and has so many sizes!

A Slender Longer Paring Knife is great for cutting onions and many more vegetables for your recipes.

Tomato paste really adds to this vegan chili recipe too. It's not a lot but the enhancement is just right when added along with good old tomatoes.

It's so fun to mix and match ingredients to come up with the best combination. Being able to take advantage of slow cooker dried beans is such a healthy way to go too.

In fact, if you have an abundance of fresh tomatoes you can even use those. Finely chop 29 ounces or so of tomatoes and use them instead of canned tomatoes.

Either way, the chili is delicious.

Black bean chilli ready 7

 

Slow Cooker Black Bean Chili is perfect for potlucks and parties too. Everyone will want a bowlful and the preparation is a no-brainer.

Whatever your pleasure, cooking indoors or out, enjoy a delicious, easy and comforting meal.

TO PREPARE AFTER FREEZING:

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.

📋 Recipe

Black bean chilli ready 4

Slow Cooker Black Bean Chili

Ginny McMeans
Slow Cooker Black Bean Chili is a great tasting crock~pot dinner.
4.39 from 39 votes
Print Pin Recipe Save
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine Chili
Servings 6 Servings
Calories 144 kcal

Ingredients
  

  • 1 pound black beans dried, rinsed but not soaked
  • 1 onion chopped
  • ½ teaspoon garlic powder
  • 2 tablespoons chili powder - you can add up to 2 more tablespoons if you like it hotter.
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 29 ounces tomatoes 14.5 ounces each, diced
  • 3 ounces tomato paste
  • 2 ¾ cups water

Instructions
 

  • Do not soak the black beans.
  • Put the beans in your Slow Cooker.
    Put the beans in your Slow Cooker
  • Add the onion and spices.
    Add the onion and spices
  • Add the tomatoes and tomato paste and the water and stir well.
    Add the tomatoes and tomato paste and the water and stir well
  • Cover and turn on low and cook for 6 - 8 hours.
    Cover and turn on low and cook
  • Or if you want it faster you can cook on high for 3 - 4 hours.
    if you want it faster you can cook on high
  • 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 ½ 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!
    Check about halfway through and see if the beans have absorbed most of the liquid

Video

Nutrition

Serving: 14ouncesCalories: 144kcalCarbohydrates: 27gProtein: 8gSodium: 411mgPotassium: 763mgFiber: 9gSugar: 6gVitamin A: 1360IUVitamin C: 23.3mgCalcium: 47mgIron: 2.5mg
Tried this recipe?Let us know how it was!

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Comments

    4.39 from 39 votes (32 ratings without comment)

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    Recipe Rating




  1. Is it really 1/4 cup of chili powder, or is it supposed to be a different measurement? Thanks!

  2. Yep, it really is. See the photo? It really makes a great chili.

  3. would this work with canned beans?

  4. I believe so. I have seen other people use canned beans in the slow cooker and they seem to work well. Yes, I would do it.

  5. This looks fabulous! This little lovely is going on the meal plan this week! Thanks =-)

  6. Thank you so much! Ha! Plan up a storm!

  7. Do you drain the cans of diced tomatoes before adding them to the crockpot or pour in the entire can, juice and all?

  8. Hi Laken, pour the liquid in too. It adds needed liquid and good flavor.

  9. What size crockpot are you using? I have a crockpot, but it's on the tiny side. 🙂

  10. This is great, thank you. I've been looking for a recipe that uses grain beans instead of canned. Will try it today 🙂

  11. Hi Larken, I used the 4 quart. You should not fill your crockpot more than 3/4 full.

  12. You are so welcome. I am glad you found it and have fun!

  13. 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.

  14. That is so wonderful Amy! The chilies and broth sound like delicious additions too. Yes, please keep coming back. My recipes are enjoyed by many many meat eaters. 🙂

  15. 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!

  16. Hi Curtis! There are 2 cups to one pound for dried beans.

  17. Your photo has some gren leaves garnishing the dish but I see no mention of them in the recipe. What did you add for garnish?

  18. Oh, sorry about that. They are fresh marjoram leaves.

  19. 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.

  20. 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.

  21. 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.

  22. 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!

  23. Yes Julie, you could!

  24. 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.

  25. 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!

  26. Fantastic Missy! Baking soda helps keep the beans soft. It is an old old trick. Thanks for your feedback 🙂

  27. Wonderful Sophie! Since black beans are thin skinned it really works well. Thanks so much for letting me know and your kind words 🙂

  28. Love this recipe! Couldn't wait for cooler weather so I could make it. Perfect dinner for Halloween. My family loves meat, so I add spicy Italian sausage.

  29. Fantastic! I am so glad you have got to make it 🙂

  30. What if you don't own a slow cooker? I would need to fix it stove top.

  31. Hi Suzanne, I would do everything as stated in the directions but in a soup pot. Bring to a boil, turn down to medium heat, cover and cook for about an hour. Since I haven't done it this way make sure you check it and see if there is enough liquid during cooking. I would probably add vegetable broth when adding extra liquid. After and hour check for doneness and then check every half hour until done. It could take up to 3 hours.

  32. Love this recipe, and your blog! I have my chili in the slow cooker right now! I’ve gone fully vegan for about 6 months now and I love it- thanks for posting delicious healthy and cruelty free recipes!!!

  33. Congratulations and that is wonderful! You are very welcome and thanks for your kind words. I am so glad you found me. 🙂

  34. Hi there! This looks wonderful. I’m going to try it tomorrow. Forgive me, just double checking: this calls for 1/4 cup of chili powder, not teaspoon? Can’t wait to try this. Thank you!

  35. Yes, it's really that much Heather. I know it sounds like a lot but dried beans make a lot. Thanks!

  36. 5 stars
    Just love this recipe. Had (non-vegan) friends round last night and made this - brilliant response. Thank you x

  37. 5 stars
    I've cooked this recipe for so many of my friends and they all love it! I cook it once a week at my house, at least. Thank you so much!

  38. You make me so happy Ana! Thank you!

  39. 5 stars
    This recipe is super easy and my family loves it. This is my new favorite chili recipe.

  40. 5 stars
    I have made this recipe a number of times and love it. I add a few extra vegetables such as peppers, celery and mushrooms (whatever is in the fridge).

    Thank you,
    Don

  41. When it comes to the tomatoes, What do you mean by 29 ounces of tomatoes. 14.5 ounces each, diced.
    What is is the reason it has been halved ?

  42. 4 stars
    I made this yesterday, I added two chicken stock cubes plus a dried chili and there is still not enough flavour or heat for me.
    I have brought some to work with rice but will be adding more chilli tonight to adjust. I love spicy food, but this maybe fine for someone else. Still glad I made it

  43. Why the baking soda?

  44. I use it to cut down on gasses, there shouldn't be an issue if you want to remove it.

  45. No reason and I see how that can be confusing. It's just written like that because 14.5 is a common can size.

  46. 4 stars
    This recipe has a lot of potential. As written, the tomato ounces are vague and do not indicate drained or undrained. So I followed as written, undrained, and it was entirely too much liquid. I had even added a whole green pepper.
    It was like soup. If repeated, I would use the liquid from canned tomatoes. (aka do not drain) and add maybe 1/2 cup of water at most.