dinner

Slow Cooker Black Bean Chili

PostpartumAmericanEasyServes 2375 min

A hands-off, mild vegetarian chili made with black beans and diced tomatoes.

This warm, comforting chili requires almost no active effort, making it ideal when energy is low and baby demands are high. The black beans offer a rich source of plant-based iron, which the mother needs to rebuild stores post-birth. Partnered with the vitamin C in the tomatoes, the body absorbs that iron far more efficiently, while the fiber and complex carbohydrates keep energy levels steady for round-the-clock feeding.

View Nutrition Facts

One serving≈450 kcal · 26 g protein

Calories450 kcal

Protein26 g

Carbs64 g · 11.5g sugar

Fat12 g · 6.4g sat

Fiber20 g

Sodium2,379 mg

Folate320 mcg DFE

Iron6.6 mg

Calcium365 mg

Choline70 mg

Iodine79 mcg

Vitamin D17 IU

Vitamin B120.3 mcg

Zinc3.5 mg

from its ingredients

Ingredients

2 cans black beans, rinsed and drained
1 can diced tomatoes, undrained
1 yellow onion, diced
1 red bell pepper, diced
1 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
½ tsp salt
2 oz cheddar cheese, shredded

Method

1Place the black beans, diced tomatoes (with juices), diced onion, and diced red bell pepper into the slow cooker.
2Stir in the vegetable broth, chili powder, cumin, and salt.
3Cover and cook on low for 6 to 8 hours (or high for 3 to 4 hours), until the vegetables are very tender and the flavors have blended.
4Serve warm, topped with the shredded cheddar cheese.

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