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    Black Bean Chili
Category: Chili


Read Reviews (4)
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1 package dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)
drained and rinsed garnishes: grated cheese, sour cream, chopped parsley, onion, etc.

Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water. Cook on low overnight (no presoaking necessary). In the morning drain the cooking water. Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.

  Reviewed by Liz
I actually pre-soaked these beans as well, and then let them cook all day. The proportions in this recipe are perfect--everyone loved this chili! A definite winner.
  Reviewed by Suzanne
I thought the flavor of this chili was fantastic! However, the black beans were still tough after cooking. And I did pre-soak. I would suggest cooking on high rather than the low setting as I have seen with other black bean recipes. Or next time I might just substitute canned black beans but again...loved the flavor!
  Reviewed by Julie
Chili turned out very good. I don't like tomatoes so I used crushed tomatoes instead. During the cooking process, seemed really, really tomato-ee so I added an additional 2 cups of water and then added 1 cup of chicken broth during the final hour of cooking. Good flavor, perfect on a cold night.
  Reviewed by harvest
Good stuff. Needs salt added to recipe. I was under a 1 day deadline, so I quick-soaked the beans in the morning and cooked on high for about 6 hours or so. Worked out well. Otherwise, followed the directions here.

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