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Slow Cooker Black Bean Chili

Slow Cooker Black Bean Chili

A real slow-cooked chili -- black beans, tomatoes and warm spices, mostly hands-off over 4 hours.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1.5 cups vegetable broth
  • salt, to taste
  • avocado, lime, cilantro, for serving

Equipment

  • 1 Slow cooker

Method
 

  1. Add the black beans, crushed tomatoes, corn, onion, bell pepper, garlic, chili powder, cumin, smoked paprika and vegetable broth to the slow cooker. Stir to combine.
  2. Cover and cook on low for 6-7 hours, or on high for 3.5-4 hours, until thickened and the vegetables are tender.
  3. Season with salt to taste and stir well before serving.
  4. Ladle into bowls and top with avocado, a squeeze of lime and cilantro.

Notes

Cook time shown is for the high setting (about 4 hours); the low setting takes 6-7 hours. Freezes beautifully for up to 3 months.