This vegetarian Slow Cooker Black Bean Chili is so good, you won't miss the meat! Hearty and so delicious! Perfect for meatless Mondays!
A THICK AND FILLING BLACK BEAN CHILI
Does your family do Meatless Mondays or Taco Tuesdays? I'll admit, I try to remember these fun little weeknight traditions but it doesn't always happen. Also, I tend to get in the habit of dinner ruts where I make the same thing week after week. I am trying to expand my family's taste buds to try new and different meals. And I found a winner with this recipe right here!
YOU WON'T MISS THE MEAT
Just wait until you see how easy this is. You literally throw it all in the pot and walk away! You can make it as spicy as you like. I'm kind of a wimp when it comes to spice so I keep it on the lame side but feel free to add a bit more chipotle chili pepper powder to the mix. It is absolutely the best served with a dollop of sour cream and shredded cheese on top!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vegetable stock
- crushed tomatoes
- black Beans
- onion
- garlic
- chili powder
- chipotle pepper powder
- salt and pepper, to taste
- water
- corn starch
- shredded cheddar cheese, sliced green onions, and sour cream, for topping
HOW TO MAKE CROCK POT BLACK BEAN CHILI:
In a 5-6 quart slow cooker, pour in vegetable stock, tomatoes, BUSH’S®Organic Black Beans, onion, garlic, chili powder, chipotle pepper powder and salt and pepper.
Give it all a good stir.
Cover and cook on low for 8-10 hours.
A half an hour before serving, whisk together water and corn starch in a small bowl. Pour mixture into slow cooker. Stir.
Then, take a potato masher and mash half the beans. This will all help to thicken the chili. Cover and cook on high for an additional 30 minutes. Ladle into bowls and top with sour cream, cheese and green onions.
CRAVING MORE RECIPES?
Slow Cooker Black Bean Chili
Ingredients
- 32 ounce carton vegetable stock
- 28 ounce can crushed tomatoes
- 4 (16 ounce) cans black Beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoon chipotle pepper powder
- salt and pepper, to taste
- ¼ cup water
- 4 tablespoons corn starch
- shredded cheddar cheese, sliced green onions, and sour cream, for topping
Instructions
- In a 5-6 quart slow cooker, pour in vegetable stock, tomatoes, black beans, onion, garlic, chili powder, chipotle pepper powder and salt and pepper.
- Give it all a good stir. Cover and cook on low for 8-10 hours.
- A half an hour before serving, whisk together water and corn starch in a small bowl. Pour mixture into slow cooker. Stir.
- Then, take a potato masher and mash half the beans. This will all help to thicken the chili.
- Cover and cook on high for an additional 30 minutes.
- Ladle into bowls and top with sour cream, cheese and green onions.
Notes
- Note: no need to drain and rinse the beans for this recipe. Nutritional value is calculated with a serving of sour cream
Nutrition
Dawn
I know this is a vegetarian recipe but my hubs is such a carnivore and we have a gigantic fam so I double everything. I added 2 lbs. Browned ground turkey and instead of vegetable broth I used chicken. I saute my onion and garlic before adding too. I have a giant crockpot but this exceeded my space so I switched over to a giant pot. I brought it to a boil and then. simmered it on stove 3+ hrs. It's so good! 2nd time making it. 1st time I did in crock pot like in recipe.
Susan Anderson
I appreciate that your recipes use simple ingredients that I usually have on hand. Certainly makes it easy for me. We are chili lovers and will definitely try this recipe for Black Bean Chili !!
Thank you!
Brandie @ The Country Cook
So sweet - thank you Susan!
Miss Kit Kat
If you'd rather make this with dried black beans, what would the amounts be for that? You'd have to adjust the liquids and beans...possibly the cook time?