Search thousands of recipes reviewed by home cooks like you.

Black Bean Chili

Black Bean Chili

National Pork Board

Basic ingredients that go together easily. Let slow cook during the day and come home to a hearty chili. Serve with tortilla chips and a green salad.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet


  1. Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
Rate recipe

Your rating




Wonderful and quite low in fat!!! We made it just the way it said(I used pork tenderloin because it was on sale and virtually fat free). I figure, if it is good like it is and that easy (I have 3 children under 5) then it is a winner in my house. I threw it all in the Crockpot within minutes and 7 hours later we were enjoying our dinner. I put 2% cheese, low fat sour cream and green onions on top. The whole family loved it.


Yum! I left out the pork and added a can of corn and some fresh was delicious.


Only a few minor changes. I doubled the chili powder and cumin. Used one can of black and one of red kidney beans. Also used a hot salsa and added about 1/2 cup chopped celery. Very nice change from the regular chili. I'd say enough for 3 but pushing it for 4 if anyone wanted seconds.