There’s something quietly satisfying about a meal that practically makes itself while you go about your day. This slow cooker black bean taco chili has become my go-to for those evenings when I want hearty comfort without the usual kitchen chaos. It’s a stew that fills the house with the kind of warmth you notice even before you sit down to eat.
I remember the first time I tried this recipe—it was one of those days where everything felt a little off. I tossed the ingredients into the slow cooker, a bit distracted by a phone call that dragged on longer than I expected. Somehow, the kitchen still smelled incredible hours later. When I finally sat down, the chili was thick, smoky, and just spicy enough to make me pause and savor each bite. I wasn’t expecting it to be that good, especially since it was so easy. The only thing I forgot was to grab some sour cream from the fridge, but honestly, it didn’t even matter.
- Hands-off cooking means less time fussing and more time relaxing.
- The blend of spices creates a deep, smoky flavor that’s cozy without being overpowering.
- It’s simple — and that’s kind of the point. No complicated prep, just solid, satisfying food.
- Vegetarian-friendly and filling enough to satisfy even meat eaters.
Don’t worry if you’re new to slow cookers; this recipe is forgiving and easy to adapt. You might want to check the seasoning toward the end, but otherwise, it’s pretty straightforward.
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Slow Cooker Black Bean Taco Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful slow cooker chili featuring black beans, tomatoes, and classic taco spices. Perfect for an easy weeknight dinner or meal prep.
Ingredients
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with green chilies
1 can (15 ounces) tomato sauce
1 medium onion, diced
1 medium red bell pepper, diced
2 cloves garlic, minced
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 4-5 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add black beans, diced tomatoes with green chilies, tomato sauce, and vegetable broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
After cooking, taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a slow cooker means you don’t need fancy kitchen gear—just a good, reliable pot that keeps things simmering low and slow. When it’s time to serve, I like to spoon it over a bed of rice or alongside some crusty bread to soak up all the juices. Sometimes, I toss in a handful of chopped cilantro or a squeeze of lime if I’m feeling fancy. If you’re curious, stirring in a little corn or swapping black beans for pinto beans might work, though I haven’t tested all those swaps extensively.
FAQ
Can I make this chili vegan? Yes, it’s already vegan as is, using vegetable broth and no animal products.
How spicy is it? It has a gentle heat from the chili powder and red pepper flakes, but you can dial it up or down based on your taste.
Can I freeze leftovers? Absolutely. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Ready to let your slow cooker do the work? This black bean taco chili is waiting to become your new easy dinner favorite. Give it a try and see how simple weeknight dinners can taste like you’ve been cooking all day.