This Black Bean Chili is easy to prepare in the slow cooker and requires minimal prep time & effort. A classic bowl of comfort food that's perfect served alone or with your favorite toppings. Great choice for those busy weeknights or lazy weekends. Vegan & Gluten Free.
And even though Chili just kind of reminds me of the Fall & Winter months, I still love to prepare it year around....
Especially since this Slow Cooker Black Bean Chili is made in the crock pot, which means no heating up the house in the warmer Summer months. 😉
Although the cooler weather is right around the corner... you still may wanna add this recipe to your collection for a hearty family friendly meal to serve year around.
And since lentils are a good source of protein, low in calories & great for weight loss, then they seem like an obvious choice to add to Chili.
Plus, unlike a lot of other legumes there is no need to pre-soak them! Winner, winner for a quicker dinner. 😆 couldn't resist the urge to throw the rhyme in there!
Chili is also something that makes great leftovers. It usually develops even more flavors after a few days.
And I have many ways to repurpose leftover chili or sometimes I just like eating it with some tortilla chips as a dip. Yess, please 😀
Ways to repurpose leftover slow cooker black bean chili:
So why not dust off that slow cooker and just throw it all in there.... It will do all the work for you, so you can go about your day!
Cause wouldn't it be nice to not have to think about What's For Dinner Tonight?
Which is always the question of the day in my house??
Slow Cooker Black Bean Chili meets all the requirements for dinner since.....
- Tasty and nutritious
- Easy to put together
- Great for leftovers
And if you make this recipe please be sure to let me know in the comments below. Also don't forget the star rating!
Slow Cooker Black Bean Chili
- 1 cup dried green lentils rinsed
- 1 box 13.4 ounce black beans rinsed**
- 1 onion chopped
- 2 cloves garlic chopped
- ½ green bell pepper diced
- 1 tomato diced about 1 cup***
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- ½ tbsp. cumin
- dash of cayenne pepper*
- ½ tsp. garlic powder
- ½ tsp. oregano
- salt & pepper to taste
- 3 cups vegetable broth
- ½ cup water
- Put all of the above ingredients in slow cooker and cook on high heat 5-6 hours
- Taste for salt & pepper
- Serve with any of your favorite toppings
**Or 13-15 ounce can of black beans rinsed.
***You could use diced tomatoes from a can or box.
Updated- originally posted December 2015