When the days get shorter and the evenings cooler, there’s nothing quite like settling in with a bowl of slow cooker black bean taco chili. This recipe isn’t about fuss; it’s about the kind of slow-cooked comfort that seeps into your bones after a long day. The rich scent of spices mingling with black beans and tomatoes drifts through your home, drawing in anyone nearby. It’s easy to forget the hours it spends cooking away because the payoff is always worth it.

I remember the first time I tried this — I was juggling a million things, and honestly, I may have left the onion a little too long in the skillet before tossing it into the slow cooker. But once it all came together, it was like a small victory. The blend of smoky paprika and cumin with just a hint of cayenne felt like a warm hug, and the subtle sweetness of corn cut through the spice just right. It’s not fancy, but it’s reliable, and that’s what makes it stick around in my weeknight rotation.

Why You’ll Love It:

Hands-off cooking means you can prep quickly and let the slow cooker do the work.
The spices develop deep, layered flavors over time, making each bite more interesting.
It’s plant-based and packed with protein, but still feels indulgent and hearty.
It’s simple — and that’s kind of the point. No need for complicated steps or hard-to-find ingredients.
Freezes well, though the texture of the beans softens a bit after thawing.

Just a note: this chili is on the thicker side, so if you prefer it soupier, you might want to add a splash of broth before serving. Also, if you happen to be in a rush, you can skip the skillet step, but sautéing the onions and garlic first really lifts the flavor.

Slow Cooker Black Bean Taco Chili

Print Recipe

A hearty and flavorful slow cooker black bean taco chili made with black beans, tomatoes, and taco seasoning. Perfect for a comforting meal that’s easy to prepare and packed with protein and spices.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

2 cans (15 ounces each) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with green chilies
1 cup frozen corn kernels
1 medium onion, diced
3 cloves garlic, minced
1 cup vegetable broth
1 packet (1 ounce) taco seasoning
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil

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Instructions

Heat olive oil in a skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add black beans, diced tomatoes with green chilies, frozen corn, vegetable broth, taco seasoning, ground cumin, smoked paprika, chili powder, dried oregano, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, season with salt and freshly ground black pepper to taste.
Stir well before serving.

Kitchen Notes: I usually make this in a standard slow cooker without any fancy settings, so no worries if your equipment is basic. It’s great served over rice or with tortilla chips for scooping. If you want to switch things up, you could add diced bell peppers or swap out the corn for black-eyed peas, though I haven’t tested these swaps extensively. Sometimes I toss in a handful of fresh cilantro at the end, but it’s optional depending on how you feel about herbs. A dollop of sour cream or a sprinkle of shredded cheese can also add a nice creamy contrast if you’re not keeping it vegan.

FAQ:

Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them beforehand since the slow cooker time isn’t long enough to soften dried beans thoroughly.

Is this recipe spicy?
It has a gentle heat that you can adjust by adding less cayenne or chili powder if you’re sensitive to spice.

How long will leftovers keep?
Stored in the fridge, this chili lasts about four days. It also freezes well for up to three months.

Give this slow cooker black bean taco chili a try next time you want dinner that feels like a warm embrace. Save it for busy days, cozy nights, or whenever you crave something flavorful without the fuss. You won’t regret the slow simmer.