Tuesday, November 5, 2013

slow cooker spicy black bean chili

With winter around the corner, I'm all ready to bust out my crockpot for some tasty soups and stews. This chili is chunky, hearty, and a little bit spicy- yeah, I'll be making this recipe a lot :)
  • 1 Tbl. olive oil
  • 2 cloves garlic diced
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 2 Tbl. chili powder
  • 1 28 oz can diced tomatoes with juice
  • 2 cans black beans drained & rinsed
  • 2 cans diced green chiles drained
  • 1 cup veggie broth
  • 2 tsp. cumin
  • 1 tsp cayenne pepper
  • 2 tsp. garlic salt
  • 1/2 package Boca ground crumbles

1. Saute the garlic, onion, and bell pepper in a skillet with the olive oil for 5 minutes, until the veggies begin to soften
2. Add in the chili powder and cook an additional 30 seconds, until everything is coated
3. Place the chili powdered veggies, the tomatoes with juice, the black beans, the diced chiles, veggie broth, cumin, cayenne, and garlic salt into the crockpot and let it cook on low while you're at work or out and about 6+ hours
4. 1-2 hours before you're ready to eat, add the Boca crumbles into the slow cooker, & continue to cook on low
5. When everything is well combined and heated through, season with salt and pepper, and serve it up!