Crockpot Black Bean Chili with Lime and Cilantro is thickened with refried beans, and this chili recipe is so, so tasty. See instructions in the post if you’d prefer to make this tasty chili on the stove!

PIN Crockpot Black Bean Chili with Lime and Cilantro!

Crockpot Black Bean Chili with Lime and Cilantro finished chili in bowl!

I was happy to finally take new photos for this favorite Crockpot Black Bean Chili with Lime and Cilantro. The ultra flavorful chili includes a can of refried pinto beans as part of the base, which makes it extra thick, and I’ve been enjoying this the last few days with a dollop of low-fat sour cream on top.

Lime and cilantro are two of my favorite ingredients, but if you’re not a cilantro fan I’d replace it with thinly sliced green onions, and if you don’t have a crockpot, just skip the step of reducing the beef stock, and you can make this in a regular pot on top of the stove. I hope lots of you will try this; it just might become your favorite easy chili recipe!

Check out Healthy Chili Recipes Your Family Will Love! for more chili recipes like this one.

What ingredients do you need for this recipe?

  • onions
  • olive oil
  • ground beef
  • beef broth
  • canned black beans
  • canned refried pinto beans
  • canned petite dice tomatoes
  • dried cilantro (affiliate link)
  • chile powder (preferably New Mexico chile powder)
  • ground Ancho chile (affiliate link)
  • ground cumin (affiliate link)
  • fresh squeezed lime juice
  • chopped fresh cilantro, plus more for garnish if desired
  • sour cream (optional)
  • fresh limes to squeeze on at table (optional)

Crockpot (or Stovetop) Black Bean Chili with Lime and Cilantro found on

How to Make Crockpot Black Bean Chili with Lime and Cilantro:

(Scroll down for complete recipe with nutritional information.)

  1. Start with two finely chopped onions which get cooked in olive oil until they’re nicely browned.
  2. This adds flavor, but if you’re short on time you could skip browning the onions. Put onions in the slow cooker.
  3. (While the onions and ground beef are cooking, simmer the beef stock on the stove until it’s reduced to 2 cups.)
  4. Add a tiny bit more olive oil and cook the ground beef until it’s well done, breaking apart with the turner as it cooks. Put ground beef into the slow cooker with the onions.
  5. When the beef stock has reduced by half, mix it with the can of refried beans.
  6. Put the black beans into a colander in the sink and rinse well with cold water.
  7. Add the stock-refried beans mixture, beans, tomatoes, dried cilantro (affiliate link), chile powder, ground Ancho chile (affiliate link), and ground cumin (affiliate link) to the slow cooker and start to cook.
  8. The cooking time is pretty flexible for this recipe, but after 3-4 hours on high or 6-8 hours on high it should be getting done.
  9. Stir in the chopped cilantro (or sliced green onion if you’re not a cilantro fa.
  10. Serve, with more lime to squeeze in when you eat the chili.
  11. This would definitely be good with grated cheese and sour cream if you like that on your chili!

More Delicious Chili with Black Beans:

Black Bean Chili with Chocolate ~ Healthy Green Kitchen
Black Bean and Beef Chili with Avocado Salsa ~ Kalyn’s Kitchen
Smoky Turkey Chili with Chipotle Peppers and Black and White Beans ~ Cookin’ Canuck
Beef Chili with Sausage, Mushrooms, and Olives ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Crockpot Black Bean Chili with Lime and Cilantro finished chili in bowl!
Yield: 8 servings

Crockpot Black Bean Chili with Lime and Cilantro

Prep Time 20 minutes
Cook Time 4 hours
Additional Time 4 hours
Total Time 8 hours 20 minutes

Crockpot Black Bean Chili with Lime and Cilantro is thickened with refried beans!


  • 2 onions, finely chopped
  • 2 tsp. olive oil + 2 tsp. more for browning meat if needed
  • 1 lb. ground beef
  • 4 cups beef broth (see notes)
  • three 15 oz. cans black beans, rinsed and drained
  • one 15 oz. can refried pinto beans
  • two 14.5 oz. cans petite dice tomatoes
  • 2 T dried cilantro
  • 2 T chile powder (preferably New Mexico chile powder)
  • 2 T Ancho chile powder (or 2 T more regular chile powder)
  • 1 T ground cumin
  • 1/4 cup fresh squeezed lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish if desired
  • sour cream for serving if desired (optional)
  • fresh limes to squeeze on at table (optional)


  1. Heat olive oil in heavy frying pan, add chopped onions and saute 4-5 minutes, until softened and barely starting to brown. Add onions to crockpot.
  2. Add ground beef to same pan, adding more oil if needed, then brown beef well, breaking up with metal turner as it cooks. Add beef to crockpot.
  3. While onions and beef are being cooked, put beef stock into saucepan and simmer until reduced to 2 cups. (Skip this step if cooking the chili on stovetop.)
  4. When stock is reduced, add refried beans and whisk to blend into stock, then add to crockpot.
  5. While stock is reducing, place a colander in the sink and add canned black beans. Rinse beans well with cold water until no more foam appears. (This removes some of the salt from canned beans and makes them much more digestible.)
  6. Then add beans, stock-refried beans mixture, tomatoes, dried cilantro, chile powder, ancho chile powder, and ground cumin to crockpot.
  7. Cook on low 6-8 hours or on high 3-4 hours, or until beans are soft and flavors are well blended.
  8. When chili is done, stir in lime juice and chopped fresh cilantro and let cook 15 minutes.
  9. Serve hot, with slices of lime and additional chopped cilantro to add as garnish if desired.
  10. I like this with sour cream and cheese, plus a squeeze of lime at the table.

Cooking on the Stove:

  1. For stove-top cooking, skip the step of reducing the beef broth, but follow all other directions, adding ingredients to large soup pot and simmering at low heat about an hour.


Start with 4 cups beef broth or stock and simmer to reduce to 2 cups. (I used my homemade beef stock, but you can use two cans beef broth and a little water to make 4 cups. Don’t reduce for stovetop cooking.I used my 5-Quart Smart-Pot Crock-Pot (affiliate link) to make this chili, but I think any size that’s close to that will work. Be sure the crockpot is at least half full when you use it to make soup or chili.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 484Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 505mgCarbohydrates: 57gFiber: 19gSugar: 2gProtein: 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chili is a perfect South Beach Diet food, since dried beans of all types are very low-glycemic, and this Crockpot Black Bean Chili with Lime and Cilantro would be great for any phase of the original South Beach Diet. With beans and added carbs from the refried beans that thicken the chili, this probably isn’t suitable for a low-carb diet.

Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

Pinterest image of Crockpot Black Bean Chili with Lime and Cilantro

Share This: