Best 4 Saras Black Bean Crockpot Chili Recipes

Black bean chili is a hearty and flavorful dish enjoyed by people of all ages. This recipe is a variation of the classic chili, using black beans instead of beef or turkey. The result is a delicious and healthy chili that is perfect for a quick and easy meal. This recipe also includes instructions for making a slow cooker version of the chili, which is perfect for busy weeknights. If you are looking for a vegetarian chili recipe that is both delicious and nutritious, this black bean chili is the perfect choice for you. It is also a great way to use up any leftover black beans you may have on hand.

This recipe is packed with flavor, thanks to the combination of spices, vegetables, and beans. The chili is also a good source of protein and fiber, making it a filling and satisfying meal. Best of all, it is easy to make and can be prepared in under an hour. So, whether you are looking for a quick and easy weeknight meal or a hearty and flavorful chili to serve at your next party, this black bean chili is sure to please everyone.

Here are our top 4 tried and tested recipes!

SARA'S BLACK BEAN CROCKPOT CHILI

Sara's Black Bean Crockpot Chili image

I got this recipe from my daughter-in-law, Sara - thus the name. I think it originally came from a Martha Stewart recipe but we've tweeked it a bit. Really good and really easy

Provided by NannyMarvel

Categories Lunch/Snacks

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs beef chuck, cut into 3/4 in chunks
2 (8 ounce) cans tomato sauce
2 cups dried black beans, rinsed well
1 red onion, chopped
6 garlic cloves, minced
1 (4 ounce) can diced green chilies
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
salt and pepper, to taste
3 1/2 cups water

Steps:

Add all ingredients to crockpot. Cover and cook on high for 6 hours or until beans are done.
Serve topped with shredded cheddar cheese, sour cream and chopped onions.

SPICY BLACK BEAN AND SWEET POTATO CHILI

Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SLOW COOKER 3-BEAN CHILI

Slow Cooker 3-Bean Chili image

This is so easy and so tasty. Freezes great for meals later in the week. If you want it a little thinner add an extra can of tomato sauce. Also the green chiles are not hot but add a wonderful flavor, so don't be afraid of them.

Provided by lmyrato

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 4h20m

Yield 10

Number Of Ingredients 12

Ingredients

1 (20 ounce) package 93%-lean ground turkey
1 (28 ounce) can diced fire-roasted tomatoes
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 small onion, chopped
1 (4.5 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon oregano
1 pinch ground cumin

Steps:

Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
Cook on High for 4 hours or on Low for 7 hours.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 29 g, Cholesterol 41.8 mg, Fat 5.2 g, Fiber 8.9 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 877.8 mg, Sugar 4.6 g

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Tips:

Choose high-quality black beans: Look for beans that are plump, smooth, and free from wrinkles or blemishes.
Soak the beans overnight: Soaking the beans helps to reduce cooking time and makes them more digestible.
Use a variety of vegetables: This chili uses a combination of onions, bell peppers, and corn, but you can also add other vegetables like carrots, celery, or zucchini.
Use a good quality chili powder: The chili powder is one of the key ingredients in this recipe, so make sure to use a good quality brand.
Add some spice: If you like spicy chili, you can add some chopped jalapeños or cayenne pepper.
Let the chili simmer for a long time: The longer the chili simmers, the more flavorful it will be. Aim to simmer it for at least 2 hours, or even longer if you have time.
Serve with your favorite toppings: Some popular toppings for chili include shredded cheese, sour cream, chopped onions, and jalapeños.

Conclusion:

This black bean crockpot chili is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!