Slow Cooker Black Bean Chili

One bite of this extremely hearty chili may make you question whether it is vegan. After a full day of simmering in the slow cooker, the chili acquires a dark and rich reddish-black hue and emits a distinct aroma unique to chili.

And the flavor that follows is exactly as anticipated. The combination of tender black beans, tomatoes, and warm spices creates a flavorful one-pot meal.

Ingredient

• 2 (16 ounces) cans black beans, drained and rinsed
• 2 (16 ounces) cans pinto, great northern or kidney beans, drained and rinsed
• 2 tablespoons vegetable oil
• 5 garlic cloves, minced
• 1 cup chopped onion
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried leaf oregano
• 1 bay leaf
• 1 (28 ounce) can diced tomatoes in juice
• 1 (6 ounce) can tomato paste
• 1 tablespoon soy sauce
• 1 1/2 cups water

Directions

1. Heat oil in skillet and saute the onions, garlic and red pepper flakes for 1 minute. Add chili powder and cumin and cook 2 more minutes.
2. Add to slow cooker along with all other ingredients except for canned beans. Mix well and cook on LOW 6 to 7 hours. An hour before serving stir in canned beans.
3. Serve with grated cheese, guacamole and sour cream.