This recipe came from my Excel friend, Jon, who lives somewhere near Boston. I think they’re legally required to eat beans there, just as we have to use maple syrup here in Canada. 😉
Jon and his family tried this slow cooker recipe and say that it’s really good. We’ve got lots of long, cold nights ahead, so The Chef could try this chili on a day when he has lots of errands to run. Then, when we get home at night, dinner will be waiting for us!
The recipe serves 6, so we’ll probably cut it in half. I’ve never seen diced tomatoes with chiles in the stores here, so we could use regular tomatoes, and a bit more chili powder, or some red pepper flakes.
Update: Jon says, “I used 3 cans each of beans and tomatoes, and it served 3 with a little leftover [with second helpings]…I used regular diced tomatoes, and cut up a couple jalapenos and threw them in. Next time we’re going to add more cumin.” They might add some meat too.
Slow Cooker Black Bean Chili
- 2 cans (14 1/2 ounces each) black beans, drained
- 2 cans (14 1/2 ounces each) diced tomatoes with chiles, drained
- 1 cup corn
- 1 bunch scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 bunch cilantro, minced (optional)
- 1 container (8 ounces) low-fat sour cream (optional)
- baked tortilla chips (optional)
- In a 6-quart slow cooker, combine the beans, tomatoes, corn, scallions, garlic, chili powder, cumin, cocoa powder, salt, and pepper.
- Cook for 3 to 4 hours on high.
- Garnish each serving with cilantro and sour cream. Serve with tortilla chips, if using.
Makes 6 servings