Slow Cooker Black Bean Chili is a hearty, flavorful, and healthy meal that’s perfect for a busy day. This dish is packed with plant-based protein and fiber, making it a satisfying and nutritious choice. The slow cooker does all the work, allowing the spices to mingle and create a robust, smoky flavor without much effort. Whether served with a side of cornbread or topped with cheese, avocado, and sour cream, this chili is sure to become a go-to comfort food in your household.
Ingredients:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional, for extra heat)
- 1 cup frozen corn kernels
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups vegetable broth or water
- 1 tbsp olive oil (optional, for sautéing veggies)
Instructions:
- Prep the Veggies: In a skillet, heat olive oil over medium heat (optional). Sauté the onion, bell pepper, garlic, and jalapeño until they soften, about 5 minutes. If you prefer to skip this step, you can add the raw vegetables directly to the slow cooker.
- Add Ingredients to Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the black beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, smoked paprika, coriander, cayenne pepper (if using), vegetable broth, salt, and pepper.
- Cook: Stir everything together, then cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The longer the chili simmers, the deeper the flavors will become.
- Serve: Once done, taste and adjust the seasoning if needed. Serve with your favorite toppings like shredded cheese, avocado slices, sour cream, cilantro, and tortilla chips.
Enjoy this delicious and easy Slow Cooker Black Bean Chili!
