Slow Cooker Black Bean Chili is a great tasting crock~pot dinner and it costs only pennies. The chili has lots of spices for all kinds of flavor.
It seems that everyone loves chili. These days there are so many recipes to choose from that a person can get a little overwhelmed. Well, here is a straightforward classic recipe that takes advantage of black beans.
It is quick to throw together and a real plus is that dried black beans don’t have to be presoaked. They have thin skins and can go in the slow cooker just as they are.
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.
Packed full of protein, black beans, are a quality choice. They go really well with strong flavored spices which makes for a very tasty meal.
Tomato paste really adds to this recipe too. It’s not a lot but the enhancement is just right when added along with good old tomatoes. It’s so fun to mix and match ingredients to come up with the best combination.
Using dried beans is such a healthy way to go. In fact, if you have an abundance of fresh tomatoes you can even use those. Finely chop 29 ounces or so of tomatoes and use them instead of canned tomatoes. Either way the chili is delicious.
Slow Cooker Black Bean Chili is perfect for potlucks and parties too. Everyone will want a bowlful and the preparation is a no brainer.
Whatever your pleasure, cooking indoors or out, enjoy a delicious, easy and comforting meal.
Slow Cooker Black Bean Chili
Slow Cooker Black Bean Chili is a great tasting crock~pot dinner.
- 1 pound black beans dried
- 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
- 29 ounces tomatoes 14.5 ounces each, diced
- 3 ounces tomato paste
- 2 3/4 cups 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 and stir well.
- 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 temperature and freeze in any of the ways I have described in my article How to Freeze Food.
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.