Slow Cooker Black Bean Chili Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 28-ounce can crushed tomatoes
• 2 15-ounce cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 4-ounce can diced green chilies
• Juice of 1 lime

Steps

1. 1 Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened.
2. 2 Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute.
3. 3 Transfer the skillet mixture to the slow cooker.
4. 4 Add crushed tomatoes, black beans, vegetable broth, salt, pepper, and green chilies to the slow cooker.
5. 5 Cover and cook on low for 4 hours or on high for 2 hours.
6. 6 Stir in lime juice before serving.

Nutrition

Tips

• For extra flavor, toast the chili powder and cumin in the skillet before adding the veggies.
• Top with avocado, cilantro, or shredded cheese for a creamy, fresh twist.
• If you prefer a thinner soup, add an extra cup of broth.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Pair with warm cornbread or tortilla chips for a satisfying meal.
• Serve with a dollop of sour cream and a sprinkle of fresh cilantro.

FAQ