Slow Cooker Black Bean Chilli Sin Carne (With Fluffy Quinoa)

Slow cooker black bean chilli is perfect for busy families needing flavour-packed meals that are also easy to prepare and stuffed full of plant-based nutrition.

This chilli is suitable for everyone especially vegans, plant-based dieters, vegetarians and gluten-free. Simply chuck in all the ingredients and leave for 4 hours to cook in the slow cooker or crockpot. So easy. I love it!

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Quick Origins of Chilli Con Carne

Chilli con carne is argued to be an American concoction strongly influenced by Mexican food and flavours.

Chilli con carne likely originates in San Antonio, Texas, way back to the 1800s when woman known as chilli queens sold bowls of chilli as a form of street food. The first chilli was basically a tomato based spicy meat stew.

By the early 1900s chilli parlours were common eating establishments in Texas and throughout the Western US.

In 1977 chilli con carne became known as the national dish of Texas where it is fondly termed ‘a bowl of red’.

Beans were a later addition to chilli con carne, albeit not an agreeable addition to a Texan chilli who would argue that beans have no place in a chilli.

However for the meat-free version chilli sin carne beans are generally the main delicious ingredient.

What Is Chilli Sin Carne?

Growing up in Scotland chilli con carne was a popular dish and I always associated this meal with kidney beans.

I remember a dried packet of vegetarian Mexican chilli known as bean feast. Water was added to the dried mix and simmered for about 20 minutes. I remember enjoying this exotic meal immensely as there was not many vegetarian options to be had back then! Bean feast has since been discontinued.

Chilli con carne prepared without meat is known as chilli sin carne. Which basically means chilli con carne with no meat.

It does sound like the name indicates that the meal is lacking or being deprived in some way but seriously beans are so nutritious and delicious they marry so well with a spicy tomato sauce.

Slow Cooker Chilli Sin Carne

This black bean chilli is prepared in the slow cooker which is also known as a crock pot. I love using my slow cooker as it is just so easy to chuck all the ingredients in and forget about the meal for a few hours, with no worrying about sticking to the pan.

And the versatility of the slow cooker in that you can control the amount of time needed to cook by selecting low, medium or high heat.

Chilli sin carne is the perfect dish to prepare in the crock pot as the flavours develop beautifully as the chilli is allowed to slow cook.

For this chilli recipe I use black beans and white kidney beans, as I am always looking for ways to add black beans to my family’s diet as they are so high in nutrition.

The usual flavourings for chilli are added, such as chilli powder, paprika and cumin. But I have also added a pinch of cinnamon and oregano as they just add lots of tasty flavour.

The veggies are celery, bell peppers, onions, and carrot. The recipe calls for grated carrot as I find it just cooks better that way in the slow cooker, less likely to be still hard at the end of cooking while releasing more sweetness.

Quinoa is the perfect accompaniment and brings a soft, fluffy and interesting texture that compliments the bean chilli wonderfully.

In all this chilli is super tasty, easy and incredibly budget-friendly. It will likely become a favourite stand-by meal for your family as it is for mine.

How To Prepare Black Bean Chilli:

Recipe Notes And FAQs

Slow Cooker Black Bean Chilli

Print Recipe

Slow cooker black bean chilli sin carne is so easy to prepare, budget-friendly, and is packed full of delicious flavours and plant-based nutrition.

Serve with quinoa or rice, or stuff into a crispy taco shell, for a tasty mid-week treat.

Course Dinner, Main Course

Cuisine American, Mexican

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings 4

Calories 450

Author Jacq

Equipment

• Slow cooker/crockpot (at least a 3.5 litre)
• Saucepan, for cooking quinoa or rice, optional

Ingredients

• 2 cans black beans 2 x 400g/14/15oz cans, drained so will result in less beans
• 1 can kidney beans red or white variety 400g/14/15oz can, drained
• 120 g carrot 1 medium, grated
• 95 g celery about 2 sticks/ribs, diced
• 120 g red onion 1 small, diced
• 100 g bell pepper 1 small-medium, diced. Your preferred colour choice.
• 500 g passata (in the US known as tomato sauce or puree) or use 2 400g/14/15oz cans chopped tomatoes.
• 1 tbsp tomato puree concentrated tomato paste
• 1 tbsp garlic powder or 4-6 cloves, minced
• 1 tsp chilli powder use more to taste depending on how spicy you prefer
• 1 tsp cumin powder
• 2 tsp smoky paprika or regular
• 1 tsp oregano
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 tbsp red wine vinegar
• 1 tbsp soya sauce tamari or regular
• 2 tsp soft brown sugar or your regular sugar
• 125 ml vegan stock I used 125ml water plus 1 tsp vegan chicken flavour stock powder

optional:

• 3 tbsp nutritional yeast flakes to mix through chilli after chilli cooked

To serve

• 200 g quinoa dried, 50g (1/4 cup) per person, cooked according to packet instructions. Alternatively use rice. Cooking the quinoa in vegan stock is tasty.
• 550 ml vegan stock or water, to cook the quinoa.

Metric – US Customary

Instructions

• Turn on your slow cooker to the high setting.
• Add all the ingredients, including a pinch of salt and some black pepper, and give everything a good stir.
• Place a lid over the slow cooker and leave for 3 1/2- 4 hours.

  Check the seasoning and add enough salt to taste.

  And mix through nutritional yeast flakes if liked.

To cook the quinoa:

• Wash the quinoa using a sieve to catch the tiny seeds.
• Place the quinoa in a saucepan.

  Pour boiling vegan stock over the quinoa. I used a vegan 'chicken' flavour stock.

  Mix well, breaking up any clumps of quinoa seeds.
• Bring to a boil, lower the heat, simmer for 15-20 minutes.

  Remove from the heat and pop a lid over, until ready to serve.

To serve:

• Serve the quinoa with black bean chilli.

  A little vegan grated/shredded cheese and a sprinkle of chopped parsley are optional extras.

Notes

• Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Data is analysed using computerized nutrition apps.
• Nutritional data includes 200g dried quinoa.
• For a lower sodium meal use low-salt vegan stock.
• This recipe may seem like it has a lot of spices and herb ingredients but once purchased your spices will last a long time and can be used in so many more meals.
• Prepare this bean chilli on the stove-top by adding everything to a skillet or similar pan, and stewing for 30-45 minutes. Add extra veggie stock when required during cooking.
• Increase the time needed to cook this chilli in the slow cooker set on medium for 5-6 hours, low for around 6-8 hours. Exact times will depend on your crock-pot.
• Leftover black bean chilli will stay fresh in the fridge, in a covered container, for 3 days.
• Or freeze for up to 4 months.
• This recipe is perfect for batch prepping, especially if you have a larger slow cooker or crock pot and can double up the ingredients. Freeze portions for quick future meals.
• Defrost before reheating. Reheat by adding to a skillet or saucepan and bringing to a simmer, heat through for 3-4 minutes stirring frequently until piping hot.
• Serve with quinoa or rice, or simply with a chunk of crusty bread.

Nutrition

Calories: 450kcal | Carbohydrates: 85g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1083mg | Potassium: 1712mg | Fiber: 21g | Sugar: 13g | Vitamin A: 7304IU | Vitamin C: 54mg | Calcium: 155mg | Iron: 9mg

Want more American-Mexican Inspired Vegan Recipes?

Vegan Refried beans (quick, easy and no-oil/fat recipe)

Mexican rice and bean casserole (with a crispy cheesy nacho topping)

Loaded black bean potato wedges (tasty fake away or enjoy as a side dish)

Loaded taco bean soup