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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.

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