Black Bean Chili slow cooker or oven or stove

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Black Bean Chili slow cooker or oven or stove

 

2 15-oz (425 g) cans black beans, rinsed and drained

1 15-oz (425 g) can chopped tomatoes with their liquid

1 cup (250 ml) stock or water

1-2 green bell peppers, cored, seeded, and chopped

1-2 onions, chopped

4-6 cloves garlic, finely chopped

1 canned chipotle Chile in adobo, chopped (optional)

1 bay (laurel) leaf

2 Tbs (30 ml) chili powder

1 Tbs (15 ml) cumin seeds

1 Tbs (15 ml) dried oregano

Cayenne pepper to taste

Salt and freshly ground pepper to taste

 

Optional garnishes:

Chopped cilantro (coriander leaves)

Chopped scallions (spring onions)

Chopped radishes

Shredded cheese

Sour cream

 

Combine all the ingredients in a heavy pot or slow cooker. Cover tightly and

bake in a preheated 300F (150C) oven, or simmer over a very low flame on the

stove top, or cook in the slow cooker set on high, for 2 to 3 hours. Serve with

any or all optional garnishes if desired. Serves 4 to 6.