Some days, I come home with the kind of hunger that makes me forget everything else—my keys left on the counter, the shoes kicked off somewhere between the door and the couch. On one of those evenings, I reached for this slow cooker black bean taco chili recipe. It’s an easy, hands-off meal that fills the house with a spicy, smoky aroma that sinks into your skin like a warm blanket.
I remember stirring the pot after hours of simmering, the beans tender and the veggies melting into a rich sauce. The flavors had deepened into something that felt like a little celebration of simple ingredients. It wasn’t complicated, but it was satisfying in a way that made me pause and really enjoy the moment—fork in hand, a little steam rising from my bowl, the kind of dinner that makes the chaos of the day slip away.
Why You’ll Love It:
- The slow cooker does most of the work, so you can get on with your day without stress.
- It’s packed with bold spices and layers of flavor but stays vegetarian, which is a nice change of pace.
- The texture is wonderfully hearty—beans and veggies with just the right amount of bite.
- It’s simple—and that’s kind of the point. No fuss, just good food.
- It takes some time to cook, but the slow build means the flavors develop beautifully.
If you’re worried about the slow cooker taking up your whole day, don’t be. You’ll prep in about 15 minutes, then just let it do its thing while you catch up on reading or unwind in your favorite chair.
PrintSlow Cooker Black Bean Taco Chili
A hearty and flavorful slow cooker black bean taco chili packed with spices, vegetables, and beans, perfect for a comforting and easy meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 cans (15 ounces each) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
1 cup frozen corn kernels
1 medium onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add black beans, diced tomatoes with green chilies, frozen corn, vegetable broth, and tomato paste to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper until well combined.
Cover and cook on low for 6 hours or on high for 3 hours.
Stir the chili before serving and adjust seasoning if needed.
Kitchen Notes: I usually use a medium-sized slow cooker, nothing fancy, and it works perfectly. This chili pairs wonderfully with a sprinkle of shredded cheese or a dollop of sour cream, but it’s also great just as is if you want to keep it light. I haven’t tested every variation, but sometimes I toss in a handful of chopped fresh cilantro at the end or swap the corn for diced zucchini when it’s in season. For a little extra heat, a dash more cayenne pepper never hurts, though I keep it mild when guests are around.
FAQ:
Can I make this chili on the stovetop? Yes, but it won’t have quite the same slow-cooked depth. Simmering gently for about an hour should work in a pinch.
How long does it last? Leftovers keep well in the fridge for up to four days and freeze nicely for longer storage.
Is it gluten-free? Absolutely, just double-check your broth and tomato paste to be sure.
Give this slow cooker black bean taco chili a try next time you want a meal that’s as comforting as it is flavorful. You’ll find yourself coming back to it more than once—just don’t forget where you left your keys.