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Slow Cooker Black Bean Chili

Rich and hearty black bean chili with colorful bell peppers and a spicy tomato base, steaming in a bowl.
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This diabetic-friendly black bean chili is the ultimate comfort food. Packed with fiber and plant-based protein, it cooks effortlessly in your slow cooker for a hearty, healthy meal that supports stable blood sugar levels.

Ingredients

Scale
  • 2 cups dried black beans, rinsed and picked over (or 4 cans low-sodium black beans, drained and rinsed)
  • 1 large yellow onion, diced
  • 1 large bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Optional: 1-2 teaspoons adobo sauce from a can of chipotles in adobo for a smoky heat
  • Salt and black pepper to taste after cooking

Instructions

  1. Prepare the Aromatics: Dice the onion and bell pepper. Mince the garlic. No need to sauté anything first, this is a true one-pot meal.
  2. Combine Everything in the Slow Cooker: Add the rinsed dried black beans (or canned beans), diced onion, bell pepper, and garlic to the slow cooker. Pour in the crushed tomatoes and vegetable broth. Sprinkle all the spices, chili powder, cumin, smoked paprika, and oregano, over the top. If using, add the adobo sauce now.
  3. Cook Low and Slow: Give everything a good stir to combine. Place the lid securely on your slow cooker. Set it to LOW for 6-8 hours or HIGH for 3-4 hours. The chili is done when the beans are tender and the flavors have melded together into a rich, thick sauce.
  4. Season and Serve: Once cooking is complete, taste the chili. This is the time to add salt and black pepper. I always recommend seasoning at the end, especially when using low-sodium broth, as it gives you full control over the final flavor.

Notes

This chili tastes even better the next day and freezes beautifully for up to 3 months. For a creamier texture, stir in 1/2 cup of plain Greek yogurt at the end of cooking. If using canned beans, add them during the last hour of cooking to prevent them from becoming too mushy.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-black-bean-chili/