Slow Cooker Black Bean Chili

Slow Cooker Black Bean Chili Pin Word

Do you want a great tasting slow cooker dinner for pennies?  Something with lots of spices for all kinds of flavor?  Well, Slow Cooker Black Bean Chili is it! Some days, in fact many days, it is so nice to be able to drop a mix of ingredients into a crock-pot and be on your way.  In the winter it helps warm the house and in the summer you can put your slow cooker on the patio and dine al fresco.

Slow Cooker Black Bean Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Ingredients
Instructions
  1. Do not soak the black beans.
  2. Put the beans in your Slow Cooker.
  3. Add the onion and spices.
  4. Add the tomatoes and tomato paste and the water.
  5. Stir well.
  6. Cover and turn on low and cook for 6 - 8 hours.
  7. Or if you want it faster you can cook on high for 3 - 4 hours.
  8. Check about halfway through and see if the beans have absorbed most of the liquid. If it is seeming too dry to you add warm to hot water at ½ cup intervals. It is a chili - not a soup. But if your like lots of liquid in your chili do whatever you like - it will still be excellent!
  9. IF FREEZING:
  10. Let the mixture cool to room temperture and freeze in any of the ways I have described in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
  11. TO PREPARE AFTER FREEZING:
  12. Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.
  13. Serve hot.
Serving size: 1 to 1-1/2 cups

Slow Cooker Black Bean Chili Word


Comments

Slow Cooker Black Bean Chili — 34 Comments

  1. I made this today, and after cooking on low for 8 hrs, my beans were still crunchy. :(. I soaked them overnight just like the recipe said. Did I do something wrong?

    • Hi Ann Marie, Yes, I think there is something wrong. I do not think you did anything wrong but I think there is something wrong with your crock pot. Have you had it long? The heating elements actually do go bad and do not heat at the temperatures as they should. If it is new does it have a warm button? Did you accidently have it on warm instead of low? Let me know.

      • Hi Ann Marie, I did some more research. It seems old beans will stay tough. Even if your just bought the beans they may be very old – like years. Tomatoes do not make beans tough. I do it all the time – including in this recipe. I read that if you suspect that the beans may be tough add half a teaspoon of baking soda to the cooking liquid. This might be a safe thing to do whenever you cook dried beans. It couldn’t hurt. In fact, I am going to start doing this from now on.

  2. I made it tonight and it was delicious (and I’m a meat eater). I did add a can of chilies and broth instead of water. I’ll have to make more recipes from this site.

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  5. Approximately how many cups of dry beans in a pound? I have a lot of dry black beans, just don’t know how many to measure out!

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  7. The beans not being soft is from soaking them in hard water. Putting baking soda into the water when the beans soak overnight, works. Reaserch or experiment for amount of baking soda.

    • Thanks Karen. I have come to the conclusion to not soak black beans. I am going to modify this recipe. They always come out perfect. The beans are black black black but soft and delicious.

  8. Hi – this recipe looks yummy and I need to make something ahead for Christmas period for when my vegan son and his partner visit so that I can spend more time with them and not in the kitchen! In your last comment it says not to soak the black beans and so I am wondering about this. In the past I have soaked beans overnight in baking soda before cooking them and this has worked, so wonder if this is what I should do? Also in the UK you can either buy mild chilli powder or hot chilli powder. I am assuming this is made with the mild chilli powder? Thanks for your help.

    • Hi April! You may soak them if you want but it is not necessary. All other beans – yes. Black beans are thin skinned and will cook up better, in my opinion, when not soaked. Here is my reasoning – 1. It is easier 2. the color is black not reddish black (that doesn’t really matter but I like black) 3. most importantly – they taste better. There is a better flavor to unsoaked black beans. 4. There is a thicker ‘gravy’ with unsoaked beans. Yes, with this quantity I would buy the mild chili powder. It really is your choice with the soaking. Baking soda is a good idea though when soaking. Thanks for your questions. Have fun!

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