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A bowl of chili with ground meat, black beans, and tomatoes sits on a white plate with a spoon. Another bowl and a crockpot are visible in the background on a wooden surface.
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Crock Pot Black Bean Chili

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!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Dishes, Soup
Cuisine: American
Diet: Low Salt
Servings: 6
Author: Melissa Griffiths

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.

Video

Notes

Slow Cooker Size: 6-quart
Ideas for Toppings:
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream or plain Greek yogurt
  • Chopped cilantro
  • Diced avocado
  • Crushed tortilla chips or cornbread on the side
Recipe Variations & Substitutions:
  • 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. 
Make Ahead & Leftovers:
  • 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

Serving: 1.5cup | Calories: 406kcal | Carbohydrates: 56g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1758mg | Potassium: 1320mg | Fiber: 19g | Sugar: 7g | Vitamin A: 2485IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 9mg

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