Slow Cooker Black Bean ChiliJuly 7, 2011 | Email This Post Print This Post Post a Comment
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
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.
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.
Serve with grated cheese, guacamole and sour cream.