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Black Bean Chilli


1 lb dry black beans
2 tablespoon oil
6 garlic cloves, minced or pressed
2 onions, chopped
tablespoon crushed red pepper flakes (more if you like hot food)
1 tablespoon chilli powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 bay leaf
1 x 28 oz. can chopped tomatoes in juice
1 tablespoon soy sauce
2 cups water
6 oz. can tomato paste
1 tablespoon red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc) drained and rinsed

Garnishes: grated cheese, sour cream, chopped parsley, onion, etc


Rinse and sort the beans and place in the slow cooker with a generous amount of water. Cook on low overnight (no pre soaking necessary). In the morning drain the cooking water. Heat the oil in a skillet and sauté the onions, garlic and red pepper flakes. Cook 1 minute, then add chilli powder and cumin and cook 2 minutes, stirring. Add this mixture to the slow cooker along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.

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