Slow Cooker Black Bean Chili

A bowl of black bean chili topped with sour cream, shredded cheese, and green onion.

Slow Cooker Black Bean Chili

This slow cooker black bean chili recipe is hearty, satisfying, and perfect for a cozy meal on a cold night. Leftovers are even better!

Course Dinner, Main Dishes

Cuisine American, Tex-Mex

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 267

Author Dorothy Bigelow

Ingredients

1 pound ground beef
1 large sweet onion diced
1 tablespoon minced garlic about 3-4 cloves
2 tablespoons Worcestershire sauce
3 cans (15oz each) black beans undrained (or 3 drained and rinsed cans, plus 1 cup of beef broth)
1 can (10oz) Rotel* undrained (diced tomatoes and green chiles)
1 cup tomato sauce
1 tablespoon tomato paste
2 tablespoons chili powder
1 tablespoon Italian seasoning
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon ground black pepper

For serving (optional)

Shredded cheese
Sour cream
Chopped green onions

Instructions

Add the ground beef and diced onion to a large skillet or Dutch oven. Cook over medium heat, breaking it up with the bottom of a wooden spoon as you go. Continue to cook and crumble until no pink remains. Drain off all excess grease from the skillet or pot.
1 pound ground beef, 1 large sweet onion
In an 8-quart slow cooker (you can use a 6-quart one, but it will be full), add the minced garlic, Worcestershire sauce, black beans, Rotel, tomato sauce, tomato paste, chili powder, Italian seasoning, cumin, cayenne, salt, and pepper. Stir well to combine the ingredients.
1 tablespoon minced garlic, 2 tablespoons Worcestershire sauce, 3 cans (15oz each) black beans, 1 can (10oz) Rotel*, 1 cup tomato sauce, 1 tablespoon tomato paste, 2 tablespoons chili powder, 1 tablespoon Italian seasoning, 1 teaspoon cumin, 1 teaspoon cayenne, 1 teaspoon salt, ½ teaspoon ground black pepper
Add the cooked ground beef and onions to the Crock Pot and stir gently until well combined.
Add the cover and cook on LOW for 6-10 hours, or on HIGH for 3 hours.
Taste and adjust the salt, pepper, and other ingredients to your preference.
Ladle into bowls and serve with shredded cheese, sour cream, chopped green onions, crushed tortilla chips, etc.
Shredded cheese, Sour cream, Chopped green onions

Notes

Instant Pot: Brown the ground beef and onion using the sauté function, and drain off any grease. Add all of the other ingredients and cook on manual pressure for 15 minutes, then do a natural pressure release for 15 minutes. Flip the valve to "venting" and vent all pressure before carefully removing the lid. Season to taste, and enjoy!

*Rotel substitute: If you can’t find Rotel (also sold generically as diced tomatoes and green chiles), I have an easy Rotel substitute recipe on my website that you can use instead.

Vegan/Vegetarian: Swap the ground beef for vegan crumbles OR sweet potato cubes (about 2-3 cups).

Ground turkey or chicken: Brown 1 pound of ground chicken or turkey with 1 tablespoon of oil or butter. Increase the seasonings, as these meats tend to need a bit extra.

Storing leftovers: Transfer any leftover chili to an airtight container and refrigerate for up to 5 days. Reheat portions (as needed) in the microwave or on the stovetop until hot and steamy throughout (165ºF/74ºC).

Freezing chili: For longer storage, freeze the cooled chili for up to 6 months. Thaw in the refrigerator overnight before reheating, or reheat slowly from frozen (stir frequently during the reheating process).

Undrained or drained beans? This recipe is made with undrained black beans, but if you prefer to drain and rinse your beans, you may do so. Just add 1-2 cups of beef broth to replace the bean liquid.

Nutrition