This heartyBlack Bean Chilirecipe combines ground beef, fire-roasted tomatoes, and perfect spices for the ultimate comfort meal. Perfect for potlucks, game day gatherings, and those chilly evenings when you just want something that feels like a warm hug in a bowl!

A bowl of black bean chili with ground meat, black beans, and tomatoes sits on a white plate next to a slow cooker labeled crockpot. A spoon is in the bowl and another bowl of chili is nearby.

👩‍🍳 This recipe easily serves 6-8 people, making itperfect for family dinners, meal prep, or entertaining. Plus, cleanup is minimal since everything goes into one slow cooker.

My 2 Best Tips For Making Black Bean Chili

Don’t Skip Browning the Vegetables:Even though you could throw everything raw into the slow cooker, taking those extra 5-10 minutes to cook the onion, bell pepper, and jalapeño with the ground beef. It adds incredible depth of flavor, and the caramelization that happens in the skillet creates a flavor foundation that makes all the difference.

Adjust Seasonings at the End:Slow cooking can sometimes dull spices, so always taste your chili before serving. I usually add a pinch more cumin and adjust the salt at the end. Trust your palate – if it needs more warmth, add a dash of your favorite spices.

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Canned black beans and fire-roasted tomatoes provide incredible flavor at a fraction of the cost of fancier ingredients.

You probably have most of the spices in your pantry already, making this an economical choice that doesn’t compromise on taste!

I always make a double batch and freeze portions for busy weeknights – so easy to just double and tastes just as amazing after freezing.

This is also a great recipe perfect for turning into different meals – serve it over baked potatoes, use it as a topping for nachos, or pair it with cornbread for the ultimate comfort combo.

How To Make Crock Pot Black Bean Chili

Step 1:In a large skillet over medium-high heat, cook the ground beef with the onion, bell pepper, and jalapeño (if using) until the beef is browned and cooked through. Drain any excess grease. Transfer the mixture to the slow cooker.

Step 2:Add the fire-roasted tomatoes, crushed tomatoes, water, beef broth, black beans, and all the spices. Stir to combine.

Step 3:Cover and cook on Low for 4–8 hours or High for 2–4 hours.

Step 4:Taste and adjust seasonings before serving.

A ladle scoops up hearty chili filled with ground meat, black beans, and vegetables from a white slow cooker. A bowl of chili sits nearby on a striped napkin.

Recipe FAQs

Can I use dried black beans instead of canned?

Yes, but you’ll need to plan ahead. Soak 2 cups of dried black beans overnight, then cook them until tender before adding to the recipe. Canned beans are much more convenient and work perfectly for this recipe, but dried beans will give you slightly better texture if you have the time.

Can I double this recipe for a larger crowd?

Definitely! This recipe doubles beautifully. Just make sure your slow cooker is large enough (you’ll need at least a 7-quart capacity for a double batch). The cooking time remains the same, but you might want to check seasoning levels since you’ll have more volume to work with.

Can I make this black bean chili on the stovetop instead of a slow cooker?

Yes! After browning the meat and vegetables, transfer everything to a large pot and simmer on low heat for 1-2 hours, stirring occasionally. The slow cooker is convenient, but stovetop works beautifully if you prefer to keep an eye on it.