Slow Cooker Black Bean Chili

Slow cookers happen to be one of our kitchen must-haves. Not only do they make eating a healthy dinner a breeze, but they turn just about any mix of veggies, spices and protein into a satisfying blend of flavors!

SERVINGS

4 servings

INGREDIENTS

  • Chili
  • 2

    Tbs. olive oil

  • 1

    white onion, chopped

  • 5

    cloves garlic

  • 1

    15 oz. can black beans, rinsed

  • 1

    14.5 oz. can diced tomatoes

  • 2

    Tbsp. tomato puree

  • 1

    cup cooked quinoa

  • 2

    cups sliced mushrooms

  • 3

    tsp. chili powder

  • 2

    tsp. cayenne pepper

  • 2

    tsp. coriander

  • pinch of cinnamon

  • salt and pepper to taste

  • 1

    package (1 lb) ground turkey breast (optional)

  • Toppings (per serving)
  • 1-2

    Tbs. greek, almond or coconut yogurt

  • 1/4

    avocado, sliced

  • chopped cilantro

DIRECTIONS

STEP 1: Heat oil in a pan and add in the onion and garlic. Cook until the onions are soft. Add turkey and brown (if using) for 10-15 minutes. Season with salt and pepper.
STEP 2: Deglaze the pan with vegetable stock. Pour mix into the slow cooker. Add in the remaining ingredients and set the cooker for 6-8 Hours. When you are ready to serve, garnish with yogurt, avocado and cilantro. ENJOY!

AUTHOR NOTES

As evenings start to cool, there's nothing better than coming home to a simmering crockpot waiting for you the minute you walk in the door.

COMMENTS 68

  1. Super tasty recipe! Wish it had the nutritional info too as I’m counting calories and trying to keep carbs and sugar low on dinners.

  2. Just added all the ingredients to the crockpot. I’m hoping this comes out ok because I had many questions that may help other wanna-be-chefs out there. What size cans? I live in the Italian food capital of the world, and the only size purée on the shelf was 29oz. I’m thinking I didn’t need that much, so I only poured in a small can size. Also, quinoa cooked or uncooked? I spotted a similar recipe by Lauren Conrad that specifies uncooked quinoa, so I went with that. Also, there is no mention of stock or how much stock in the ingredients and which pan (turkey/onion pan or slow cooker pan) are we deglazing? I didn’t pick up veg stock, so I added a bit (1/4 c?) of chicken stock to the slow cooker. Lastly, should the slow cooker be on Med or High if I am cooking for 8 hrs? I went with Med. I hope all turns out ok :)

    1. Making a batch of chili now and I had the same exact questions! It would be lovely if these could be clarified =)

    2. LOL this is how I also feel sometimes following along to the work outs, more details please!!

    3. Leah, How this came out. I want to put all the ingredients in the crockpot too

    4. In this recipe, the quinoa is cooked when you put it in. Uncooked quinoa is going to expand a lot, double to almost triple the volume. The size of canned puree I used is 15 oz, I think that’s the right size since it only makes 4 servings but I’m not 100% sure. You would be deglazing the pan you did onion, garlic, and turkey in. ;) Basically it’s just to get all that delicious flavor off the bottom of your pan. Sounds like you did just fine, I think your chili will turn out great! My slow cooker only has a low and high setting, if anything cooks over about 5 hours I do it on low. I don’t know if yours has a low setting but I think you’ll be okay with medium since your quinoa is uncooked. You might end up with more than four servings, but you could always take some to a friend or coworker! :) I hope this helped, and I hope your chili turns out great!

    5. I would use 6 oz of tomato purée and cook on low 6 hours and check it to see if it needs to cook longer. There’s not a lot of liquid, so I wouldn’t cook a tremendous amount. I read other people’s comments and most used 1/4 cup stock. Whatever you use is fine.

    6. I have made this a few times. I agree with the limited details but I will tell you just eye the crockpot. I used cooked quinoa and added more than recommend amount as we like thick chili. I also used 1 1/2 cans of black beans. Large can off purée works great. Deglaze the pan after sauté onion, garlic and ground turkey. My hubby loved it

  3. Hi! I noticed in the directions it says to deglaze the pan with stock, but in the ingredients it doesn’t call for stock. Am I missing something? Please help! Thanks :)

  4. Follow-up— this chili is amazing. My hubby loved it. I must admit, I did shred a little bit of cheddar on top– just a little and it added a nice touch. I am glad I had the big can of puree because I ended up adding more throughout the day to make the mix seem more ‘chili-like’. Quinoa ‘uncooked’ was the way to go and worked out great. The 1/4 c of stock was fine enough. Lastly, this reheats well. I’ll be eating it for lunch each day this week. Also, it does say ground turkey- but I cooked a breast for turkey chunks, instead, and it also worked out great. I hope this helps someone. :)

      1. Thank you so much for following up with how the your chili turned out!! I was also wondering the same things!

    1. Thanks for the tips, I notice this a lot with these recipes, they often forget to mention all the ingredients or don’t give enough information. Now I will go try to make this!

  5. All added to the crock pot! I’ll post back to let you know how it goes – so far smells amazing and was simple to prepare!

  6. The calculator gave me 750 kcal per serving without the avocado side… 22 g lipids, 97 g carbs and 43 g protein. Am I right?

  7. This is seriously so delicious! I made it last night for my fiance and I. We were blown away by how tasty and filling this was! I used my own blend of spices, no salt, and roasted a few jalapenos which I added to the slow cooker, as well. The yogurt, cilantro, and avocado on top made me forget that I was even missing out on cheese! The recipe says this makes 4 servings, I’d venture to say this will last 6 servings in our house!

  8. 2 cups of uncooked quinoa seems like a lot…especially since not a lot of liquid is being added. Is this correct? Seems like that would make way more than 4 servings.

    1. I was thinking the same thing. 2 cups uncooked quinoa is about 6 cups cooked…. Which I love quinoa so that’s great! But definitely seems more than 4 servings.

      1. I agree! I did 1/2 cup uncooked because with the ground beef and black beans it’ll be filling already.

        1. I used 1/2 c uncooked quinoa as well. Looking at the portions/consistency I got out of it, I can’t even imagine it with 2 c uncooked quinoa. It came out great this way.

    2. HI — recipe said one cup COOKED quinua… but some people seem to be using uncooked and perhaps it worked out!

      I have also seen recipes where people put in a bar of dark chocolate and bottle of (good beer)… which could make it kind of mexican — with the dark chocolate, I mean. Will try this soon — don’t have crock pot, and will just try on stove. Appreciate everyone’s advice/tips.

    1. Since most of the ingredients going into the pot were already cooked, I did mine on low. Turned out good!

    2. I started dinner too late for the crock pot, so I did it on medium heat on the stove in my Dutch oven. It came out great and cooked in 30 minutes.

  9. This is up and cooking in the crock pot as we speak! Can’t wait to see how it turns out!

  10. Anyone know how to keep the quinoa from burning on the bottom of the pot? I added tons more liquid which seemed to help a little but I’ve had to stir it quite a bit!

    1. I’d go with low if you’re cooking 6-8 hours. My quinoa burned a bit on the bottom so check it every now and then if you can!

  11. Made this tonight for tomorrow night. It tastes (and smells) delicious! The cinnamon is such a great touch!

  12. Just put mine in the crockpot! Added a few more tomatoes and less purée as well as some cumin and coriander. Smells great with the added cinnamon! ?

  13. After craving chili for way too long, I’m finally trying this! I’ve been subbing a LOT in the challenge meal plan so I feel like I’m going to have a lot of left-overs (especially since my boyfriend doesn’t like anything that isn’t layered in grease).

    I used 1c uncooked quinoa, 1/2c veg stock… Noticed all my onions were bad and didn’t have mushrooms so I subbed those for 1c bell peppers.
    Cooking “low” for about 6 hours (I don’t see how it could be any longer with the meat already browned!)

    Ahaha – I’m a mess. However, I noticed it’s still “healthy”. Will try to remember to post how it turns out ;)

  14. The quinoa didn’t cook, can I still eat it? I’m eating it anyway, but is that bad? I slow cooked the whole thing for 8 hours and the quinoa is still raw. Am I going to get sick? HELP PLEASE

  15. This has got to be wayayayayyyyy more than 4 servings! Super yummy! I didn’t use the meat and it is still yummy, and yes I cooked the quinoa first and made in a pot on stove and didn’t use crockpot, since I wanted it for dinner in an hour! worked great, I pre suated teh mushrooms too with the onion and garlic.

  16. Is this a lunch or a dinner? Its in the lunch category but seems more like a dinner? IDK! lol im new to this!

  17. Good flavor, but more like a casserole than chili. Way too much quinoa, which I put in even though I knew better. Added broth throughout the day and ended up with a big pot of quinoa. lol I hope it freezes.

  18. Love how easy this recipe was to make! I cut the amount of quinoa in half and added it uncooked. I also doubled the black beans and periodically added stock to make sure it didn’t dry or overcook!

  19. My husband loved this, but I had cut back on the spices a lot, and it was still very spicy. Did anyone else find it really “hot”? Look forward to making it again. (I did it all on the stove top and it was fine.)

    1. I just used extra beans last time. This tinge, I might do that again, or I might cube some tempeh and bake it, then add it at the end.

  20. I just made this and loved it! i used about a 1/2 cup of stock, 1 cup of uncooked quinoa, I also used a small can of tomato sauce, and I used spicy black beans for a little extra kick. I loved this recipe and it re-heats so well! I loved it. Will make again.

  21. This was DELICIOUS. I made it on my cooktop without a slow cooker… it was super quick. I used cooked quinoa, zero veg stock (I don’t like to open a carton if I’m not going to be using at least half), and maybe about a cup of tomato puree (also didn’t want to open a huge can and use just 2 TBS. I love coriander…. and the cinnamon was a nice touch. Can’t wait to eat the leftovers tomorrow—YUM!

  22. Literally, my husband lost his crap over this chili. He was raving about it, saying it was the most delicious chili he’s ever had. I can feed his tummy and still be TIU approved at the same time!

  23. Does anyone know the macros for a serving? I really want to make this but I’ve been trying to use MYFitnessPal in order to really hold myself accountable.

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