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.
1 pound bag of black beans
1 onion, chopped
1/4 teaspoon Garlic Powder
1/4 cup Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cans (14.5 oz. each) Diced Tomatoes
3 ounces of Tomato Paste
2 3/4 cup water
Do not soak the black beans.
Put the beans in your Slow Cooker.
Add the onion and spices.
Add the tomatoes and tomato paste and the water.
Cover and turn on low and cook for 6 - 8 hours.
Or if you want it faster you can cook on high for 3 - 4 hours.
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 1/2 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!
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
TO PREPARE AFTER FREEZING:
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.