Black Bean Chili in the CrockPot Slow Cooker

Simple Black Bean Chili recipe using pantry staples. Use what you already have in the house to make this classic crockpot slow cooker recipe that is also naturally gluten free! Low in calories and low in carbs.

Today's recipe is kind of a non-recipe in that I made up a black bean chili on Monday and it was delicious but I didn't really pay attention to what I was doing when I was throwing it together ---

I was just playing around.

And honestly? I think that's what cooking should be once you get the hang of things.

Play. Have fun. When cooking has too many rules and "MUSTS" it's just not fun anymore and turns into a chore.

So. This is my encouraging word for you for today. You are In Charge. If you read a recipe and don't have a certain ingredient, improvise.

Leave it out, swap it out, and figure it out.


The good  news is that the CrockPot is VERY FORGIVING.

Slow Cooker Black Bean Chili
(made up by me and I didn't really take notes, so bear with me while I type while hopped up on cup # 3 of good ol' Folgers...)

2 cups dry black beans, sorted (that is one bag)
1 cup chunky Pace Salsa
4 cups chicken broth
1 onion, peeled and diced
8 cloves garlic, peeled and smooshed
2 cups already-cooked meat (I had leftover lamb, and leftover pot roast)
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt (will need more at the table)

garnishes: shredded cheese, Tabasco sauce at table, sliced avocado

The Directions.

Use a 6-quart slow cooker. Soak the black beans overnight. In the morning, drain and rinse and pour into your slow cooker.

if you don't have time to do the soaking, place them into a large pot and cover with water.

 Bring to a rapid boil, uncovered, for 10 minutes.

Remove from heat and cover with the lid.

Let the beans sit in the hot water for 1 hour.

 Then drain and rinse and add to your slow cooker.

Add the rest of the ingredients and stir well.

Cover and cook on low for 8 to 10 hours.

Serve with shredded cheese and any other desired toppings. I've been on a Tabasco sauce kick lately and used that!

The Verdict.

Easy and delicious. Adam and I have been eating this for lunch for the past few days because it really makes an awful lot. If you are vegetarian and don't want the meat or broth, that's okay.

I suggest then using vegetable broth (more flavor than water) and using 2 cups of your favorite diced veggies instead of the meat (squash, broccoli, cauliflower, carrot, etc.)

Since 2022 began a few weeks ago, I've been trying really hard to remember to eat as healthy as I can and have cut out a bunch of sugar --- 

(except for on Faturday. #dontjudge..  ;-)  ) and I like how filling this is without lots of sugar or calories.


if you are in the mood for more chili, here you go!!

Do you love this recipe?

Please share it with your friends!

Posted by: Stephanie O'Dea | A Year of Slow Cooking at January 21, 2022

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