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 🙂
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 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!
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.
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.
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.
Here’s a video to show you how easy Slow Cooker Black Bean Chili is to make.
It’ right here below if you’re on mobile and at the top of the page if you’re on desktop.
Slow Cooker Black Bean Chili
- 1 pound black beans dried, rinsed but not soaked
- 1 onion chopped
- 1/2 teaspoon garlic powder
- 2 tablespoons chili powder - you can add up to 2 more tablespoons if you like it hotter.
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 29 ounces tomatoes 14.5 ounces each, diced
- 3 ounces tomato paste
- 2 3/4 cups 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 and 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 temperature and freeze in any of the ways I have described in my article How to Freeze Food.
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.