Slow Cooker Black Bean Chili

I’m loving my slow cooker lately. If I can organize myself early enough in the mid-morning to get everything into the pot then the meal cooks while I’m out and about. This black bean recipe is one of my family’s new favorites! It’s very rich tasting but still super healthy. To round out the meal, you can pick up a rotisserie chicken and add to the chili along with a simple side salad.



Slow Cooker Black Bean Chili

Serves: 6

1 medium-size Spanish onion, chopped
1 medium-size red bell pepper, chopped
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, minced
2 teaspoons ground cumin
1 14-ounce package dried black beans
1 tablespoon olive oil
1 tablespoon chopped and deseeded canned chipotle chiles in adobo sauce (available in the ethnic section of your supermarket)
1 square dark baker’s chocolate
6 cups organic vegetable broth (such as Imagine brand)
2 tablespoons fresh lime juice
2 teaspoons salt

Toppings: sour cream, lime wedges, chopped cilantro, chopped fresh tomatoes

1.Place all ingredients in a 5 or 6 quart slow cooker. Cover with a lid, set temperature to high and cook for 5 hours. Serve with a dollop of sour cream, extra lime wedges, chopped cilantro and chopped fresh tomatoes.