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This hearty Black Bean Chili recipe combines ground beef, fire-roasted tomatoes, and perfect spices for the ultimate comfort meal. Perfect for potlucks, game day gatherings, and those chilly evenings when you just want something that feels like a warm hug in a bowl!
👩🍳 This recipe easily serves 6-8 people, making it perfect for family dinners, meal prep, or entertaining. Plus, cleanup is minimal since everything goes into one slow cooker.
My 2 Best Tips For Making Black Bean Chili
Don’t Skip Browning the Vegetables: Even though you could throw everything raw into the slow cooker, taking those extra 5-10 minutes to cook the onion, bell pepper, and jalapeño with the ground beef. It adds incredible depth of flavor, and the caramelization that happens in the skillet creates a flavor foundation that makes all the difference.
Adjust Seasonings at the End: Slow cooking can sometimes dull spices, so always taste your chili before serving. I usually add a pinch more cumin and adjust the salt at the end. Trust your palate – if it needs more warmth, add a dash of your favorite spices.
🩷 Melissa
Canned black beans and fire-roasted tomatoes provide incredible flavor at a fraction of the cost of fancier ingredients.
You probably have most of the spices in your pantry already, making this an economical choice that doesn’t compromise on taste!
I always make a double batch and freeze portions for busy weeknights – so easy to just double and tastes just as amazing after freezing.
This is also a great recipe perfect for turning into different meals – serve it over baked potatoes, use it as a topping for nachos, or pair it with cornbread for the ultimate comfort combo.
Crock Pot Black Bean Chili
Ingredients
- 1 to 2 pounds lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, chopped (optional, remove seeds for less heat)
- 1 can fire-roasted diced tomatoes with juice, 15 ounces
- 1 can crushed tomatoes, 28 ounces
- ½ can of water, using the crushed tomato can to measure
- 2 cups beef broth
- 4 cans black beans, drained and rinsed, 15-ounce each
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
Instructions
- In a large skillet over medium-high heat, cook the ground beef with the onion, bell pepper, and jalapeño (if using) until the beef is browned and cooked through. Drain any excess grease.
- Transfer the mixture to the slow cooker.
- Add the fire-roasted tomatoes, crushed tomatoes, water, beef broth, black beans, and all the spices. Stir to combine.
- Cover and cook on Low for 4–8 hours or High for 2–4 hours.
- Taste and adjust seasonings before serving.
Notes
- Shredded cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt
- Chopped cilantro
- Diced avocado
- Crushed tortilla chips or cornbread on the side
- Using 1 pound beef makes this chili a bit lighter, while 2 pounds makes it extra hearty.
- For a milder chili, skip the jalapeño or remove the seeds. For extra spice, add a second jalapeño or a pinch of cayenne.
- You can use ground turkey in place of the beef if you’d like and you can also omit the meat all together and just use another can of black beans.
- You can just throw all the veggies into the slow cooker raw if you’re in a hurry!
- Sometimes the slow cooker dulls the spices quite a bit so feel free to sprinkle in a few more of your favorites at the end. I normally sprinkle in a little cumin when I’m adjusting the salt at the end.
- This recipe easily doubles and freezes beautifully—let the chili cool completely before portioning into freezer-safe containers.
- Any leftover chili is great made into a second meal by serving it over baked potatoes later in the week.
Nutrition
How To Make Crock Pot Black Bean Chili
Step 1: In a large skillet over medium-high heat, cook the ground beef with the onion, bell pepper, and jalapeño (if using) until the beef is browned and cooked through. Drain any excess grease. Transfer the mixture to the slow cooker.
Step 2: Add the fire-roasted tomatoes, crushed tomatoes, water, beef broth, black beans, and all the spices. Stir to combine.
Step 3: Cover and cook on Low for 4–8 hours or High for 2–4 hours.
Step 4: Taste and adjust seasonings before serving.
Recipe FAQs
Yes, but you’ll need to plan ahead. Soak 2 cups of dried black beans overnight, then cook them until tender before adding to the recipe. Canned beans are much more convenient and work perfectly for this recipe, but dried beans will give you slightly better texture if you have the time.
Definitely! This recipe doubles beautifully. Just make sure your slow cooker is large enough (you’ll need at least a 7-quart capacity for a double batch). The cooking time remains the same, but you might want to check seasoning levels since you’ll have more volume to work with.
Yes! After browning the meat and vegetables, transfer everything to a large pot and simmer on low heat for 1-2 hours, stirring occasionally. The slow cooker is convenient, but stovetop works beautifully if you prefer to keep an eye on it.
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