I was just going to make a batch of 1 pound dried black beans in the slow cooker and decided to turn it into a black bean chili. Needless to say, this chili is a lot of beans, so it’s extra hearty. It’s great as is, but I’ve been serving these last two batches I made with quinoa, avocado, fresh tomato, cilantro, and a lime or lemon squeeze.
Dried black beans are best soaked overnight in a bowl of water prior to cooking. They also take about 7 hours in the slow cooker, but it is so worth it when you have the time. Dried beans are also generally more affordable and we get to skip the cans this way (less metal in our body). This is a good chili to make in the morning to have ready for dinner time.
You do need the regular size (7 qt) or bigger slow cooker for this one. It fills to the tippy top of my 7 qt cooker. It fits, but it JUST fits. There is no room to stir, but it works out.
Slow Cooker Black Bean Chili
Makes around 8 servings
Ingredients
- 1 lb (16 oz) dried black beans, soaked overnight in a large bowl filled to the top with water, drain & rinse in morning
- 2 medium sweet potatoes, roughly chopped – I leave skins on organic
- 1/2 large yellow onion & 1/2 large red onion OR a whole of one or the other, roughly chopped
- 4 large garlic cloves, finely chopped
- 1 large red bell pepper, roughly chopped
- 1 jalapeño, I cut off the top and use the seeds and all in this one. It’s a large enough dish to hold some heat. If you don’t have, add in 1/4-1/2 tsp cayenne depending on heat preference.
- 2 TBSP tomato paste
- 2 TBSP chili powder, I also like 1 TBSP chili powder and 2 TBSP cumin for a more cumin forward taste
- 2 TBSP curry powder
- 1 TBSP cumin powder
- Sea Salt or Himalayan salt & ground pepper, to taste
- 1 18.3 oz jar Jovial Diced Tomatoes
- 5 1/2 cups water, this amount is needed for the 1 lb of dried beans and 2 medium sweet potatoes to fully cook
Serving options: lime or lemon, quinoa, fresh tomato, avocado, fresh cilantro
Method
Add everything to the slow cooker in the above order. Cook on high for about 7 hours. At around 4 hours, open it up and stir the top a bit so it’s all kind of soaked in liquid.
Serve with a squeeze of lemon/lime and salt & pepper to taste. To make it extra hearty and fresh, add in quinoa, fresh tomato, fresh cilantro, and avocado. ENJOY!
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Slow Cooker Black Bean Chili
Ingredients
- 1 lb 16 oz dried black beans, soaked overnight in a large bowl filled to the top with water, rinse in morning
- 2 medium sweet potatoes roughly chopped – I leave skins on organic
- 1/2 large yellow onion & 1/2 large red onion OR a whole of one or the other roughly chopped
- 4 large garlic cloves finely chopped
- 1 large red bell pepper roughly chopped
- 1 jalapeño I cut off the top and use the seeds and all in this one. It’s a large enough dish to hold some heat. If you don’t have, add in 1/4-1/2 tsp cayenne depending on heat preference.
- 2 TBSP tomato paste
- 2 TBSP chili powder I also like 1 TBSP chili powder and 2 TBSP cumin for a more cumin forward taste
- 2 TBSP curry powder
- 1 TBSP cumin powder
- Sea Salt or Himalayan salt & ground pepper to taste
- 1 18.3 oz jar Jovial Diced Tomatoes
- 5 1/2 cups water this amount is needed for the 1 lb of dried beans to fully cook
- Serving options: lime or lemon quinoa, fresh tomato, avocado, fresh cilantro
Instructions
- Add everything to the slow cooker in the above order. Cook on high for about 7 hours. At around 4 hours, open it up and stir the top a bit so it’s all kind of soaked in liquid.
- Serve with a squeeze of lemon or lime and salt & pepper to taste. To make it extra hearty and fresh, add in some quinoa, fresh tomato, fresh cilantro, and avocado. ENJOY!
Notes
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