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Slow-Cooker Black Bean Chili

Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 6 servings


  • 2 cups dried black beans (not canned)
  • 1 large yellow onlion, chopped
  • 1 tablespoon garlic (about 4 cloves), chopped
  • 1 tablespoon ginger (about 2 inch/5cm), chopped
  • 2-3 serrano or jalapeno peppers, chopped (quantity based on level of heat desired)
  • 1 teaspoon salt
  • 1 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon garam masala
  • 7 cups water
  • 6 ounces tomato paste add only after almost done cooking
  • 1/2 cup chopped cilantro, optional


  • Soak beans for 3-4 hours or overnight (beans can be soaked up to 48 hours) if you can find time. Soaking the beans reduces cooking time, increases absorption of minerals and also decreases gaseous enzymes. Drain and rinse beans after soaking.
  • Add beans, lentils, onions, garlic, ginger, and all spices and mix to coat the black beans. Pour 7 cups water into the crockpot. Set crockpot to cook for 8 hours on high. Note: All crock pots cook differently and cooking time should be adjusted accordingly (e.g., some crockpots may cook in 6 hours). Remember NOT to add the tomato paste until after cooking the beans (see next step).
  • When black beans are cooked (beans should be soft but not mushy), turn off crock pot. Add tomato paste and blend in with mixture. Let it sit for at least 10 minutes.
  • Garnish with cilantro.
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