xpost spicy black bean chili

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Spicy Black Bean Chili

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Beans Legumes Electric Slow Cooker

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Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 large yellow onion -- chopped

1 medium red bell pepper -- chopped

2 garlic cloves -- minced

2 tablespoon chili powder -- or to taste

28 ounces canned crushed tomatoes

31 ounces canned black beans -- drained and rinsed

1 cup water

4 ounces canned diced green chiles

Salt and freshly ground black pepper

 

This dark, rich chili is so easy to make and full of flavor thanks to its long

slow cooking. For dramatic accompaniments, serve over noodles or rice cooked

with a pinch of turmeric and top with some diced avocado.

 

Serves 4

 

1. Heat the oil in a large skillet over medium heat. Add the onion, bell

pepper, and garlic. Cover and cook until just softened, about 5 minutes. Stir

in the chili powder and cook about 30 seconds longer. Transfer the mixture to a

4-quart slow cooker.

 

2. Add the tomatoes, beans, water, chiles, and salt and pepper to taste. Cover

and slow-cook on low for 6 to 8 hours, or until the vegetables are tender and

the chili is thick.

 

Source:

" Fresh from the Vegetarian Slow Cooker "

Copyright:

" 2004 (Harvard common) ISBN: 1558322566 "

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Per Serving (excluding unknown items): 319 Calories; 7g Fat (18.0% calories from

fat); 16g Protein; 51g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 1453mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 902458 0