Fiery Black Bean Chili

A robust and spicy black bean chili, simmered to perfection in the slow cooker with corn, bell peppers, and warm spices, served with fresh toppings like avocado and cilantro.

• Prep: 15 min
• Cook: 8 hr
• Total: 8 hr 15 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.12/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Vegan
• High-Fiber
• Pescatarian
• Low-Fat

Tags

• slow cooker
• spicy
• savory
• comfort food
• healthy

Ingredients

• 30 ounce black beans (rinsed, drained)
• 14.5 ounce diced tomatoes (undrained)
• 1 yellow onion (large, chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 3 clove garlic (minced)
• 1.5 cup frozen corn kernels
• 2.5 cup vegetable broth (low sodium)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt (kosher)
• 0.25 teaspoon black pepper (freshly ground)
• 1 avocado (diced)
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup shredded Monterey Jack cheese

Instructions

1. Combine the rinsed and drained black beans, diced tomatoes, chopped yellow onion, chopped red bell pepper, chopped green bell pepper, minced garlic, and frozen corn kernels in a 6-quart slow cooker.
2. Pour in the vegetable broth. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender and flavors are well blended.
4. Taste and adjust seasonings if necessary. Serve hot, topped with diced avocado, chopped fresh cilantro, and shredded Monterey Jack cheese if desired.

Notes

Leftovers reheat beautifully and can be stored in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 360
• Protein: 18.1 g
• Carbohydrates: 67.4 g
• Fat: 1.6 g
• Fiber: 14.6 g
• Sodium: 1812 mg
• Sugar: 16.4 g