Slow Cooker Black Bean Chili {GF, Low Cal, Vegan}

Slow Cooker Black Bean Chili! This vegan chili is full of zucchini and beans with a kick of spice! Hearty, filling, perfect for warming up on a cold day! Gluten Free + Low Calorie + Vegan

Just letting you know, this Slow Cooker Black Bean Chili was originally published in February 2014. I retested, rephotographed and updated the content for you. Hope you enjoy it!

I have to be honest. Last week I struggled and I hope you don't mind me telling you about it. Tuesday morning I woke up in tears and I didn't stop crying for four hours. Four hours! I was exhausted. My boyfriend saw patients in the morning then spent the afternoon with me, and kept asking what he could do to make it better. Truthfully, nothing could make whatever I was "feeling" better.

In fact, I have no idea why I was crying. The only way I can describe it was that I felt waves of emotions overflowing me. I felt overwhelmed. Even now, it brings tears to my eyes just thinking about it and I am not someone who cries. I haven't had a baby and I'm not PMSing so who knows what was going on with me?!? I'm just glad it hasn't come back. Fingers crossed!

It did force me to take a day off from everything. So, I cozied up on the couch under my favorite blanket watching movies with a bowl of Black Bean Chili. 

I love this recipe because not only is it delicious, but also easy to make. And, I'm all about the EASY recipes. That means more time for the gym, movies, the boyfriend. Oh yeah, and you guys!

Toss the ingredients in a slow cooker, set and go!  In a few hours, the house smells AH-mazing when it's time to eat! Another bonus? This recipe has a lot of vegetables!

I'm always looking for ways to incorporate more veggies in my diet. Since losing losing 80 pounds seven years ago, I began eating more and more veggies. In fact, I have them for breakfast. Not for any particular reason other than I love them and well, I need the fiber in my diet with this nasty high cholesterol I'm battling.

I make this chili vegetarian style. It's also dairy-free making it vegan, but you can certainly add ground turkey, chicken or beef for more protein. If you go that route, I recommend adding one can of black beans. The recipe is very hearty so even if you're not someone who meatless meals, I'm sure you won't miss it in this Black Bean Chili!

Vegetarian Chili with Black Beans

Megan Olson

Hearty, wholesome and absolutely delicious, this black bean chili is the perfect easy meal to make and enjoy with the whole family this winter. Plus, it’s vegan and gluten free too!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 236 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 zucchini chopped into 1" pieces
• ▢ 30 oz black beans 2 15 oz cans
• ▢ 56 oz fire roasted diced tomatoes 2 24 oz cans
• ▢ ¾ cup tomato paste
• ▢ 1 cup onion diced
• ▢ Salt and pepper to taste
• ▢ 1 tablespoon oregano
• ▢ 1 teaspoon nutmeg
• ▢ 1 teaspoon garlic minced
• ▢ Optional: 1lb lean ground beef, chicken or turkey for non-vegetarian or vegan

Instructions

 

• Place all ingredients in a crockpot.
• Cook on low 6-8 hours or high 3-4 hours.
• Serve immediately or store in the refrigerator up to 1 week or in the freezer 1 month.

Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Flavor punch: To lend some extra flavor to the chili, drain the liquid from the canned black beans, and instead, use an equal amount of veggie or mushroom stock.

Chop wisely: If you’re using a mix of two or more different kinds of veggies, chop them up properly. Veggies like sweet potatoes and butternut squash may take longer to cook than bell peppers and zucchini, so you want to keep them smaller in size to ensure they’re cooked to perfection. 

Stove top method: To make on the stove, just add all the ingredients to a heavy-bottomed pot or a Dutch oven and let it simmer over medium heat for about 30-45 minutes, until the beans are soft and the zucchini is cooked.

Flavor punch: To lend some extra flavor to the chili, drain the liquid from the canned black beans, and instead, use an equal amount of veggie or mushroom stock.

Chop wisely: If you’re using a mix of two or more different kinds of veggies, chop them up properly. Veggies like sweet potatoes and butternut squash may take longer to cook than bell peppers and zucchini, so you want to keep them smaller in size to ensure they’re cooked to perfection. 

Stove top method: To make on the stove, just add all the ingredients to a heavy-bottomed pot or a Dutch oven and let it simmer over medium heat for about 30-45 minutes, until the beans are soft and the zucchini is cooked.

Nutrition

Serving: 1servingCalories: 236kcalCarbohydrates: 45gProtein: 13gFat: 1gSaturated Fat: 1gSodium: 508mgPotassium: 871mgFiber: 14gSugar: 11gVitamin A: 1353IUVitamin C: 24mgCalcium: 143mgIron: 5mg

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.