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Slow Cooker Black Bean Chili

Looking for a meatless option that'll still satisfy even the biggest appetites? This black bean chili is packed with protein, fiber, and so much flavor that nobody will miss the meat. Plus, it's budget-friendly and perfect for feeding a crowd without breaking the bank!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 15-ounce cans black beans, drained and rinsed
  • 1 28-ounce can diced tomatoes with juices
  • 2 cups vegetable broth
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons lime juice
  • Fresh cilantro diced avocado, and tortilla chips for serving

Method
 

  1. Add the black beans, diced tomatoes with their juices, vegetable broth, onion, red bell pepper, green bell pepper, and garlic to your slow cooker.
  2. Stir in the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) until everything is well combined.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the vegetables are tender and the flavors have melded together beautifully.
  4. About 30 minutes before serving, use a potato masher or the back of a spoon to mash about 1/3 of the beans against the side of the slow cooker. This creates a nice, thick texture while keeping some beans whole.
  5. Stir in the lime juice just before serving. Top with fresh cilantro, diced avocado, and serve with tortilla chips for scooping.