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Crockpot Black Bean Chili Recipe, Vegetarian

User Rating 4 Star Rating (3 Reviews)


This black bean chili recipe is cooked in the slow cooker.  


  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced
  • 1 cup chopped onion
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 tablespoon chili powder
  • 2 to 3 teaspoons ground cumin
  • 1 teaspoon dried leaf oregano
  • 1 bay leaf
  • 1 can (28 oz.) diced tomatoes in juice
  • 1 tablespoon soy sauce
  • 1 1/2 cups water
  • 1 can (6 oz.) tomato paste
  • 1 tablespoon red wine vinegar
  • 2 cans (16 ounces each) black beans, drained and rinsed
  • 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
  • grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes


Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook, stirring, for 2 minutes.

Add this mixture to the slow cooke along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low for 6 to 8 hours. Stir in canned beans about an hour before serving. 

Serve with your choice of the garnishes listed above.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Really needs doctoring, Member cwaz23

This mix was way too tomatoey and just blah. We had loads of leftovers, which I'll divide into small bits to try in various ways so as not to waste. There are too many other tasty vegetarian options than try this one again. Disappointing!

2 out of 2 people found this helpful.

See all 3 reviews

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