4.5
2 ratings

Black Bean Chili

Contributor
This black bean chili is a meal in a bowl

It’s hearty and full of flavors, which is why chili is one of those comfort foods everyone loves! Not only is it delicious, but good for you too! Eat it by itself in a bowl or add it as a filling to your tacos and burritos. You can even spoon it over your nachos, fries, spaghetti, or rice. And the entire flavor can be changed by adding more or less spiciness to it.

Recipe courtesy of Sweet and Spicy Monkey.

4
Servings
1126
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups dried black beans
  • 32 Ounces (one can) chicken broth
  • 32 Ounces (one can) vegetable broth
  • 1 Pound boneless, skinless chicken breast
  • 1/2 sweet yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 28 Ounces (one can) crushed tomatoes
  • 14.5 Ounces (one can) diced tomatoes
  • 15.25 Ounces (one can) whole kernel corn, drained
  • 7 Ounces (one can) diced green chilies
  • 1 1/4 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1/4 Teaspoon chipotle chile powder
  • 1/2 Teaspoon smoked paprika
  • 5 sprigs fresh oregano, diced
  • 2 Teaspoons homemade taco seasoning
  • 1/2 Teaspoon ground coriander
  • 1 Tablespoon unsweetened cocoa powder
  • 1 whole bay leaf
  • Sea salt and ground black pepper to taste

Directions

Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.

After soaking beans overnight, pour beans into a colander and rinse well with water. Sift to remove any rocks.

Prepare slow cooker by lightly wiping sides and bottom with olive oil. This helps prevent food sticking to the inside, making for easier cleanup.

Pour beans into a large slow cooker.

Add remaining ingredients, stir together and place the cover on top. Cook on high setting for 6 to 7 hours or low setting for 8 to 10 hours. If you’re home while cooking chili, stir every few hours.

Once the chicken is done the cooking (about 3 to 4 hours in), remove chicken from slow cooker (don’t use your fingers as the chicken will be HOT!) and place on a clean plate or cutting board.

Using two forks, gently pull the chicken meat apart, shredding the meat.

Place shredded chicken back into the crockpot and continue cooking for the remainder of the time.

Beans will be soft when chili is ready.

Serve warm with cornbread or tortilla chips.

Top with sour cream or plain Greek yogurt, shredded cheese, diced red onion or jalapeños, diced tomatoes or avocados.

Notes:

Maximum time is given above. You can make this in 6-7 hours if cooked on high setting. Or you can cook in about 2 hours if you use canned black beans.

Instead of removing the leaves for your oregano sprigs, you can do what I do and toss them into the chili as it cooks. Just remember to remove the stems before serving.

Nutritional Facts

Total Fat
12g
19%
Sugar
30g
N/A
Saturated Fat
3g
14%
Cholesterol
90mg
30%
Protein
84g
100%
Carbs
183g
61%
Vitamin A
151µg
17%
Vitamin B12
0.2µg
9.9%
Vitamin B6
2mg
100%
Vitamin C
187mg
100%
Vitamin E
6mg
41%
Vitamin K
63µg
52%
Calcium
468mg
47%
Fiber
43g
100%
Folate (food)
990µg
N/A
Folate equivalent (total)
990µg
100%
Iron
19mg
100%
Magnesium
514mg
100%
Monounsaturated
3g
N/A
Niacin (B3)
25mg
100%
Phosphorus
1236mg
100%
Polyunsaturated
3g
N/A
Potassium
5025mg
100%
Riboflavin (B2)
1mg
85%
Sodium
2979mg
100%
Thiamin (B1)
3mg
100%
Zinc
10mg
91%