Vegan in the Freezer

Vegan Food Recipes for Everyone

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.

Slow Cooker Black Bean Chili is a great tasting comfort meal There is no pre-soaking and 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.  They have thin skins and can go in the slow cooker just as they are.

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, are a quality choice.  They go really well with strong flavored spices which makes for a very tasty meal.

Tomato paste really adds to this 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.

Using dried beans is such a healthy way to go.  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.

 

Slow Cooker Black Bean Chili has lots of spices for all kinds of flavor.

 
 
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Slow Cooker Black Bean Chili is a great tasting slow cooker dinner for pennies.
5 from 1 vote
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Slow Cooker Black Bean Chili

Slow Cooker Black Bean Chili is a great tasting crock~pot dinner.

Course Main Dish
Recipe Type Chili
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 Servings
Calories 144 kcal
Author Ginny McMeans

Ingredients

  • 1 pound black beans dried
  • 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
  • 29 ounces tomatoes 14.5 ounces each, diced
  • 3 ounces tomato paste
  • 2 3/4 cups water

Instructions

  1. Do not soak the black beans.
  2. Put the beans in your Slow Cooker.
  3. Add the onion and spices.
  4. Add the tomatoes and tomato paste and the water and stir well.
  5. Cover and turn on low and cook for 6 - 8 hours.
  6. Or if you want it faster you can cook on high for 3 - 4 hours.
  7. 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!

Recipe Notes

IF FREEZING:  

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.

 

 

Nutrition Facts
Slow Cooker Black Bean Chili
Amount Per Serving (14 ounces)
Calories 144
% Daily Value*
Sodium 411mg 17%
Potassium 763mg 22%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 6g
Protein 8g 16%
Vitamin A 27.2%
Vitamin C 28.2%
Calcium 4.7%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Slow Cooker Black Bean Chili is easy, delicious and an inexpensive meal.

Reader Interactions

Comments

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

  3. 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!

  5. 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!!!

  6. 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.

  9. 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.

  12. 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!

  13. 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.

  15. 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!

  16. 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.

  17. 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.

  18. 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.

  22. 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!

  23. 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. 🙂

  24. 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.

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

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

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