Post sponsored by Crock-Pot® Brand/Mirum Shopper. See below for more details.
If you look back through the archives of the site, you’ll notice a theme: I find recipes I like and then make slight changes to them all the time. In fact, I never settle with a recipe! Rather, I’m always exploring new ways to make an old recipe. As an example, this black bean chili is based on my favorite bulgur chili recipe. But it has a completely different flavor profile and happens to make a lovely slow cooker dish. The base of this chili is fairly straightforward. The toppings really make the chili, but that’s most chili recipes. The best part? Once you put all the ingredients in the Crock-Pot® slow cooker, you can turn the slow cooker on in the morning and come back home to a delicious vegan dinner!Print
A hearty and filling vegetarian black bean chili that can easily be made in a slow cooker.
- 1 small onion (roughly chopped (see note))
- 3 cloves garlic
- 1 can crushed tomatoes (28-ounce)
- 2 cups black beans (drained and rinsed if using canned)
- 1/2 cup bulgur
- 2 chipotle chiles adobo sauce (see note)
- 2 tablespoons of adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 1/2 cups low sodium vegetable broth
- Avocado (for topping)
- Green onions (for topping)
- Cilantro (for topping)
- Pulse the onion and garlic in a food processor until finely minced. Transfer to Crock-Pot® slow cooker. Add tomatoes, black beans, bulgur, chipotle chiles and adobo sauce, cumin, chili powder, smoked paprika, coriander, and salt into slow cooker. Pour in vegetable broth over other ingredients. Mix well and cover. Set Crock-Pot® slow cooker to cook on high for 4 hours or low to cook for 6.
- When chili is thoroughly heated, spoon into serving bowls. Top with avocado, green onions and cilantro.
Tips & Tricks: If you prefer to not have the texture of the onions, pre cook them after processing with 1 tablespoon of olive oil (which you can do right in the slow cooker, just turn it on high).
With the length of cooking time, you may want to add the beans in the last hour of cooking if you prefer less mushy beans.
Chipotles in adobo get quite hot! If you prefer less heat, cut back to 1 chipotle chili. Also, if you have leftover chipotles in adobo sauce, freeze them in small portions to use in recipes later.
Nutrition: See the information.
- Calories: 243
- Sugar: 10
- Sodium: 718.2
- Fat: 1.5
- Carbohydrates: 50.1
- Fiber: 14.8
- Protein: 12.9
- Cholesterol: 0
Step by Step
Black Bean Chili
As mentioned above, this chili is a solid base and you can easily add ingredients depending on what you have in your kitchen. I like to use this as a base for more vegetables such as sweet potatoes and butternut squash in the fall and winter or sweet corn and zucchini in the summer.
Chipotle powder: Chipotle powder would be a great substitution if you can’t find chipotles in adobo. Start with 1 tablespoon of chipotle powder and add more to taste.
Greens: Add some greens to the chili! Chopped kale or collards can be added in the last 15-30 minutes. Or stir in baby spinach or chopped swiss chard and let sit before serving.
Grains: Try the chili with freekeh or quinoa instead of bulgur.
As we enter into a busier season, it’s easy to let dinner fall by the wayside. More and more, especially with a child, I’m excited to use my Crock-Pot® slow cooker to have dinner ready without the nagging 4pm thought of, “What should I make for dinner?” I haven’t used a slow cooker much in the past but it’s going to be on heavy rotation this fall/winter with this black bean chili being just the start. A few other slow cooker recipes to try:
Disclosure: This recipe was created in partnership with Crock-Pot® Brand and Mirum Shopper. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.