Black Bean Slow Cooker Chili {Low Carb}

This delicious black bean slow cooker chili comes together easily with just a few simple ingredients that are probably in your pantry and fridge already. The chili gets its homey flavor from slow cooking the vegetables with aromatic spices like cumin and oregano. I love this recipe because it’s so easily customizable. Add chopped zucchini, bell peppers, or sliced leeks if you’d like to amp up the vegetables. This chili is also delicious with the addition of chorizo. Perfect for game day parties and busy weeknight family dinners.

Black Bean Slow Cooker Chili

Black Bean Slow Cooker Chili {Low Carb}

Serves 6

1 tablespoon olive oil
1 cup chopped onions
2 teaspoons minced garlic
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon table salt
1 1/2 cups chopped boxed tomatoes
1 (15-ounce) can black beans, drained
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped cilantro

1. In a large skillet, heat the olive oil over medium-low heat. Add the onions, garlic, chili powder, cumin, oregano, and salt. Sauté, stirring, for 5 minutes or until tender. Add the tomatoes and 1/2 cup water to the pan. Bring to a boil, stirring, to get all of the spices from the bottom of the pan.

2. Pour the contents of the pan into a 4 1/2 quart slow cooker. Add the black beans and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors come together.

3. Serve the chili in bowls, topped with cheddar cheese, sour cream, and cilantro.

Nutrition Information:
Calories: 186 | Added sugar: 0 teaspoon or 0g | Carbohydrates: 18g | Sodium: 574mg | Saturated fats: 23% of calories or 5g | Fiber: 6g | Protein: 8g

Black Bean Slow Cooker Chili {Low Carb}
 
This delicious black bean slow cooker chili comes together easily with just a few simple ingredients. The chili gets its homey flavor from slow cooking the vegetables with aromatic spices like cumin and oregano. Perfect for game day parties and busy weeknight family dinners.
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 2 teaspoons minced garlic
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon table salt
  • 1½ cups chopped boxed tomatoes
  • 1 (15-ounce) can black beans, drained
  • ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped cilantro
Instructions
  1. In a large skillet, heat the olive oil over medium-low heat. Add the onions, garlic, chili powder, cumin, oregano, and salt. Sauté, stirring, for 5 minutes or until tender. Add the tomatoes and ½ cup water to the pan. Bring to a boil, stirring, to get all of the spices from the bottom of the pan.
  2. Pour the contents of the pan into a 4½ quart slow cooker. Add the black beans and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors come together.
  3. Serve the chili in bowls, topped with cheddar cheese, sour cream, and cilantro.
Nutrition Information
Calories: 186 Saturated fat: 23% of calories or 5g Carbohydrates: 18g Sugar: 0 teaspoon or 0g Sodium: 574mg Fiber: 6g Protein: 8g

 

By | 2019-03-08T19:20:45+00:00 March 8th, 2019|Dinner|0 Comments

About the Author:

Heralded by Jamie Oliver’s Food Revolution as “A mom and genius game creator helping kids eat fresh food!”, Jennifer Tyler Lee is an award-winning cookbook author, game creator, and healthy eating advocate. Jennifer has garnered national TV, radio, and print coverage for her family cookbook, The 52 New Foods Challenge, and her nutrition game, Crunch a Color®: The Healthy Eating Game. Jennifer’s work has been spotlighted by Jessica Alba, Michael Pollan, Jamie Oliver, Laurie David, Rachael Ray, US Weekly, The 700 Club, and Oprah.com—among many others. Her fresh approach to cooking together as a family inspired a nationwide series of kids cooking classes at Williams-Sonoma, The 52 New Foods Junior Chef Series, along with an exclusive edition of her book. A former strategy consultant, she lives in the Bay Area with her family.

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