Slow Cooker Chipotle Black Bean Chili

Chipotle Black Bean Chili

5 from 1 review

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)


  1. 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.
  2. 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.

Stock up: get the pantry ingredients you will need: black beans, crushed tomatoes, vegetable broth

Nutrition: See the information.


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