Slow 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.