Betsy Bailey

The kids LOVE this one – especially served as a beans and rice dish. Recipe adapted from this great recipe source.

Crockpot vegetarian black bean chili

Ingredients:

2 tablespoons olive oil
6 garlic cloves, minced
1 cup chopped onion
1/4 to 1/2 teaspoon red pepper or cayenne
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
1 teaspoon dried leaf oregano
1 bay leaf
1 can (28 oz.) diced or crushed tomatoes in juice
1 tablespoon soy sauce
1 1/2 cups water
1 can (6 oz.) tomato paste
1 tablespoon red wine vinegar
Prepared black beans – 2 cans, rinsed and drained, or 1 bag soaked, rinsed and drained
Optional: 2 can white bean, rinsed and drained

Directions:

1. Saute the onions, garlic and red pepper in oil for one minute. Stir in chili powder and cumin and cook two minutes longer.

2. Stir onion mixture into the crock pot with all the remaining ingredients (except the canned beans, if using). Stir well and cook on low all day. Stir in any canned beans an hour before serving.

We like it over steamed rice with grated cheddar, sour cream and fresh lemon wedges. Salt/pepper to taste.