Slow Cooker Black Bean Chili

2 (16 ounces) cans black beans, drained and rinsed
2 (16 ounces) cans pinto, great northern or kidney beans, drained and rinsed
2 tablespoons vegetable oil
5 garlic cloves, minced
1 cup chopped onion
1/4 teaspoon crushed red pepper flakes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried leaf oregano
1 bay leaf
1 (28 ounce) can diced tomatoes in juice
1 (6 ounce) can tomato paste
1 tablespoon soy sauce
1 1/2 cups water

Heat oil in skillet and saute the onions, garlic and red pepper flakes for 1 minute. Add chili powder and cumin and cook 2 more minutes.

Add to slow cooker along with all other ingredients except for canned beans. Mix well and cook on LOW 6 to 7 hours. An hour before serving stir in canned beans.

Serve with grated cheese, guacamole and sour cream.


  1. Barbara Says:

    I made this chili and it is wonderful. However, I am now on a low protein, low sodium nutrition plan and I am not sure how to count this. What is the nutrition on this and serving size? One cup, two? And sodium amounts and protein would be helpful as well so I may make this again.
    Thank you!

  2. Judy Wilson Says:

    Hi Barbara I’m so glad you enjoyed this! This recipes makes 6 to 8 servings. I don’t have the nutritional information but you can go to and it will analyze any recipe for you!

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