Slow Cooker Tamarind and Black Bean Chili
A hearty, slow-simmered chili featuring the tangy depth of tamarind and the earthy richness of black beans, perfect for comforting meals. This latin american-inspired slow cooker (vegetarian) ready in about 435 minutes pairs dried black beans, soaked overnight, medium yellow onion, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans, soaked overnight
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 minced garlic cloves
- 2 tbsp tamarind paste
- 14 oz diced tomatoes (canned)
- 3 cups vegetable broth
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat; sauté 1 medium diced yellow onion, 1 diced red bell pepper, and 4 minced garlic cloves for 5 minutes until softened and fragrant.
- Step 2: Transfer the sautéed vegetables to the slow cooker along with 1 cup soaked dried black beans, 14 oz canned diced tomatoes, 3 cups vegetable broth, and 2 tbsp tamarind paste.
- Step 3: Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp chipotle chili powder, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beans are tender and chili is thickened.
- Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro to brighten flavors and garnish individual bowls.
Frequently asked questions
How long does Slow Cooker Tamarind and Black Bean Chili take to make?
Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Tamarind and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium yellow onion, diced from drying out.
Can I substitute ingredients in Slow Cooker Tamarind and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Tamarind and Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Tamarind and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
