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Slow Cooker Black Bean Chili - Easy Healthy Fall Recipes Soups Ingredients
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Slow Cooker Black Bean Chili

This easy slow cooker black bean chili is extra hearty. Serve with quinoa, avocado, fresh tomato, cilantro, and a lime or lemon squeeze.
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Cook Time 7 hours
Servings: 8
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 1 lb 16 oz dried black beans, soaked overnight in a large bowl filled to the top with water, rinse in morning
  • 2 medium sweet potatoes roughly chopped - I leave skins on organic
  • 1/2 large yellow onion & 1/2 large red onion OR a whole of one or the other roughly chopped
  • 4 large garlic cloves finely chopped
  • 1 large red bell pepper roughly chopped
  • 1 jalapeño I cut off the top and use the seeds and all in this one. It’s a large enough dish to hold some heat. If you don't have, add in 1/4-1/2 tsp cayenne depending on heat preference.
  • 2 TBSP tomato paste
  • 2 TBSP chili powder I also like 1 TBSP chili powder and 2 TBSP cumin for a more cumin forward taste
  • 2 TBSP curry powder
  • 1 TBSP cumin powder
  • Sea Salt or Himalayan salt & ground pepper to taste
  • 1 18.3 oz jar Jovial Diced Tomatoes
  • 5 1/2 cups water this amount is needed for the 1 lb of dried beans to fully cook
  • Serving options: lime or lemon quinoa, fresh tomato, avocado, fresh cilantro

Method
 

  1. Add everything to the slow cooker in the above order. Cook on high for about 7 hours. At around 4 hours, open it up and stir the top a bit so it’s all kind of soaked in liquid.
  2. Serve with a squeeze of lemon or lime and salt & pepper to taste. To make it extra hearty and fresh, add in some quinoa, fresh tomato, fresh cilantro, and avocado. ENJOY!

Notes

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