Black Bean Chili

Black Bean Chili Ingredients

16 oz Packaged dried black beans	1 1/2 tb Ground cumin
Rinsed and picked over	1/4 ts Seasoned salt
4 c Boiling water	3 Garlic cloves; minced
1 lg Onion; chopped	1/2 ts Liquid smoke hickory
1 Green bell pepper	6 oz Canned tomato paste
Cut into 1-inch squares	6 lg Plum tomatoes; chopped,
1 Red bell pepper	OR 28-ounces canned Italian
Cut into 1-inch squares	Tomatoes
1 1/2 tb Chili powder	Drained and chopped

Instructions for Black Bean Chili

The cooking time of black beans can vary a great deal depending on how long they were stored and where they were grown. With the same slow-cooker technique, black beans have at different times taken as little as 5 1/2 or 6 hours on low or as long as 9 hours on the same heat setting; so start checking after 5 or 6 hours, but leave yourself some extra time, just in case. I like to top this meatless chili with shredded lettuce and carrots, chopped tomatoes, scallions, and avocado, and a dollop of sour cream or yogurt. MAKES 5 TO 6 SERVINGS 1. In a 3 1/4-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke. 2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

More like this...

Spicy Italian Black Bean Chili

Black Bean Chili With Beef

Pork and Black Bean Chili Verde Pt 1

Lamb and Black Bean Chili

Lamb-And-Black Bean Chili

Ingredient Insight - look inside this recipe