Description
A hearty and flavorful slow cooker black bean chili made with pantry staples, colorful veggies, and bold spices. This cozy dish is perfect for make-ahead meals and even better the next day.
Ingredients
Scale
- 3 cups cooked black beans or 2 (15-ounce) cans, rinsed and drained
- 2 (15-ounce) cans diced tomatoes, with juices
- 1 ½ cups corn kernels (frozen or canned)
- 1 large bell pepper, chopped
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- Juice from 1 lime
- 1 avocado, diced (for topping)
- Fresh cilantro, chopped (for topping)
- Sour cream (optional, for topping)
Instructions
- Plug in your slow cooker and set to low or high depending on cook time.
- Add black beans, diced tomatoes, corn, bell pepper, red onion, garlic, chili powder, cumin, paprika, salt, and black pepper to the slow cooker. Stir to combine.
- Pour in the vegetable broth and gently stir again. Keep the tomatoes on top to avoid sticking.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until everything is tender.
- Stir in fresh lime juice right before serving. Adjust salt or spices to taste.
- Serve hot with diced avocado, sour cream, and chopped cilantro as toppings.
Notes
- Let the chili rest for 10 minutes before serving to allow flavors to settle.
- For deeper flavor, toast spices before adding.
- Add a splash of broth when reheating if the chili thickens too much.
- Great for freezing in individual portions.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg