Best 9 Slow Cooker Black Bean Chili Recipes

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

SLOW COOKER BLACK BEAN & MANGO CARIBBEAN CHILI

Steps:

• Add all ingredients except the mangoes and additional salt and pepper to a 3-quart or larger Crock Pot. Stir gently to combine. Cook on low for 8-10 hours (or on high for 4-6 hours). Stir in the mango, cover, and cook for another 10 minutes or so - just enough to warm the mangoes. Taste and add additional salt and pepper if desired.
• Scoop into large bowls and top individual servings with an assortment of toppings, if you like.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

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.

SLOW-COOKER STEAK AND BLACK BEAN CHILI

Steps:

• Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
• Cover and cook on Low heat setting 8 to 10 hours.

SLOW COOKER BLACK BEAN PUMPKIN CHILI

Steps:

• Add all ingredients to a 4-quart or larger slow cooker. Stir.
• Cook on low for 8 - 10 hours.
• Serve with assorted toppings.

SLOW COOKER BLACK BEAN CHILI

Steps:

• In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion cumin, chili powder and oregano. Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.

SLOW-COOKER SPICY BLACK BEAN AND BARBECUE CHILI

Steps:

• Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
• Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
• Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

SLOW-COOKER BLACK BEAN CHILI(COOK'S COUNTRY)

Steps:

• 1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate. Cook onions, peppers, and jalapeños in bacon fat until softened, about 8 minutes. Transfer half of sautéed vegetables to medium bowl, wrap with plastic, and reserve in refrigerator. Add chili powder, cumin, and oregano to pot with remaining vegetables and cook until deeply fragrant, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in water, broth, 2 teaspoons salt, dried beans, ham, and crisp bacon. Bring to boil and let simmer 15 minutes.
• 2. Transfer bean mixture to slow cooker and arrange piece of aluminum foil on surface of liquid. Cover and cook on low until beans are tender, 7 to 9 hours (or cook on high 4 to 6 hours).
• 3. Remove lid, discard foil, and transfer ham to cutting board. Stir tomatoes into slow cooker, cover, and cook on high until tomatoes soften, about 20 minutes. Meanwhile, transfer canned beans to bowl and mash with potato masher until rough paste forms. Chop (or shred) ham into bite-sized pieces. Stir mashed beans, ham, lime juice, and refrigerated vegetables into slow cooker. Cook, covered, until heated through, about 5 minutes. Season with salt. Serve.