Recipe: Crockpot Black Bean Chili

Set it and forget it, and you’ll be so glad when this crockpot full of chili is ready. This meatless classic has a little extra texture thanks to quinoa, which simmers in the black bean broth and gives it body. Cornbread flecked with diced jalapeno peppers makes a tasty accompaniment to this hearty chili.

Total time: 6 hours, 10 minutes; 10 minutes active

Servings: 4-6


  • 1 cup dried black beans, rinsed
  • 2 large carrots
  • 1 medium green pepper, chopped
  • 1 15-ounce can diced tomatoes
  • 1/4 cup quinoa
  • 4 cups water
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt


  1. Combine all the ingredients in the slow cooker and close the lid. Set the cooker on low and cook for 6 hours.
  2. After 6 hours, test the beans for doneness. If they are not quite tender, cover and cook for another half an hour.
  3. Serve hot or transfer to containers to refrigerate or freeze.

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