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Slow Cooker Black Bean Chili
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Slow Cooker Black Bean Chili

An easy to make, flavorful chili made in a slow cooker. Serve on top of cornmeal waffles loaded up with toppings.
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: main dish
Cuisine: American
Keyword: vegetarian
Servings: 6 servings
Author: Lindsey
Cost: $20


  • Slow cooker


  • 1 pound dry black beans picked over and rinsed well
  • 1 quart low-salt or unsalted chicken or vegetable stock
  • 1 large yellow onion diced
  • 3 poblano chile peppers seeded and diced
  • 1 jalapeno minced (remove seeds and ribs for milder flavor)
  • 4 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 5 garlic cloves minced
  • 1 bay leaf
  • 1 tablespoon sea salt to taste
  • 15 ounce can diced tomatoes
  • Juice of 1 large lime
  • 1 tablespoon honey

For serving:

  • Cornmeal Waffles recipe follows
  • Toppings: shredded lettuce shredded cheese, sour cream, diced tomatoes, sliced black olives, cilantro


  • Place black beans into a slow cooker. Add the onion, poblano chiles, jalapeno, chili powder, cumin, garlic cloves, and bay leaf. Stir to combine. Place lid on slow cooker and cook on HIGH for 3-4 hours, or until beans are tender.
  • Remove the bay leaf. Add the diced tomatoes, lime juice, honey, and sea salt and stir well. Place lid back on slow cooker and cook for another 1-2 hours on HIGH to allow flavors to blend.
  • To serve, place a cornmeal waffle onto a plate and top with a about 3/4 cup of the chili and top with desired toppings. Serve immediately.
    Slow Cooker Black Bean Chili and Cornmeal Waffles


Consume with 3-4 days. If needed, freeze the rest until ready to eat.