Crockpot Black Bean Chili is a traditional American recipe for a classic chili made with mixed beans and cooked slowly in a crockpot. The full recipe is presented here and I hope you enjoy this classic American version of: Crockpot Black Bean Chili.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
450g dry black beans
2 tbsp oil
6 garlic cloves, minced
2 onions, chopped
1/2 tsp chilli flakes
1 tbsp chilli powder
1 tbsp ground cumin
1 tsp dried oregano, crumbled
1 bay leaf
840g tinned, chopped, tomatoes with juice
1 tbsp soy sauce
500ml water
180ml tomato purée
1 tbsp red wine vinegar
2 cans of contrasting beans (eg pinto, chickpeas, cannelloni, white haricot, etc), drained
Method:
Rinse the beans, then place in your slow cooker (crockpot) and cover well with water. Cover and cook over night on low. The following morning drain the water.
Meanwhile, heat the oil in a frying pan and use to cook the onions, garlic and red chilli flakes. Allow to cook for 1 minute then stir-in the chilli powder and the cumin and cook for 2 minutes more, stirring all the while.
Add this mixture to the beans in the crockpot along with all the remaining ingredients (except the tinned beans). Stir-in well to combine then cook on low for at least 8 hours. An hour before you want to serve stir-in the cooked beans.
Serve garnished with cheese, sour cream or chopped coriander.
Click on the image, above to submit to Pinterest.