Slow Cooker Black Bean Chili
Slow Cooker Black Bean Chili is a great tasting crock~pot dinner.
Servings 6 Servings
- 1 pound black beans dried, rinsed but not soaked
- 1 onion chopped
- ½ teaspoon garlic powder
- 2 tablespoons chili powder - you can add up to 2 more tablespoons if you like it hotter.
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon baking soda
- 29 ounces tomatoes 14.5 ounces each, diced
- 3 ounces tomato paste
- 2 ¾ 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 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!
Serving: 14ounces | Calories: 144kcal | Carbohydrates: 27g | Protein: 8g | Sodium: 411mg | Potassium: 763mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 23.3mg | Calcium: 47mg | Iron: 2.5mg