Spicy Crockpot Black Bean Chili

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Spicy Crockpot Black Bean Chili

 

1 pound dry black beans

2 tablespoons oil

6 garlic cloves, minced or pressed

2 onions, chopped

1/4 teaspoon crushed red pepper flakes, more if you

like hot food

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 bay leaf

1 28 oz. can chopped tomatoes in juice

1 tablespoon soy sauce

2 cups water

1 6 oz. can tomato paste

1 tablespoon red wine vinegar

2 cans contrasting beans, pinto, garbanzo, great

northern, drained, rinsed

 

Garnishes;

grated cheese

sour cream chopped

fresh parsley

chopped green onion

 

Rinse and sort the dried beans and place in the

crockpot 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 crockpot

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.

 

 

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