Anti-inflammatory/ Chili/ Chili/ Dinner/Supper/ Gluten Free/ Low Carb/ Soups/ Vegan/ Vegetarian

Betty’s Black Bean Chili

Recipe ofr Vegan Black Bean Chili

This Chili is delicious with a capital D!  It has so so many options- yes, eating it as chili, next day use it for Black Bean Huevos Rancheros  or black beans and rice; use it in black bean enchiladas and of course as tacos; oh and thin it and the chili becomes black bean soup  mmmm all good in my book!  This chili works best if  the flavors can blend all day in your slow cooker while you go play!

You will notice that this chili is for more servings than I usually do for my recipes.  This is because there are so many options to use this chili throughout the week, I knew you would appreciate more of it.   You can also easily double this recipe.  Just be sure you use a bigger slow cooker.  I used a 3 quart slow cooker for this recipe.

Ingredients, ready to stir in slow cooker

If you are making this in winter, use excellent quality organic canned tomatoes as fresh organic tomatoes will be bleh! Working with dried black beans are easier than many other beans as black beans do not require any soaking, yes, you heard me …no soaking required! That is much easier for all of us.

One more thing- why do I emphasize organic tomatoes?  There are certain fruits and veggies that buying organic is especially important because non-organic tomatoes the pesticides are harder to wash off with the tomatoes thin skin,  so please if at all possible buy organic tomatoes or organic canned tomatoes.

Also fresh quick salsa is great in this recipe Super Quick Fresh Salsa.

Get your engines ready and go!   Please tell let me know ways that you enjoyed eating this chili.

Black bean chili-almost done

 

Betty's Black Bean Chili

Print Recipe
Serves: 4 - almost 1 cup each Cooking Time: 4 hrs high or 8-10 hours low slow cooker

Ingredients

  • 2/3 cup dry cleaned black beans
  • 2 cups water
  • 4 organic tomatoes - diced or 1 cup canned organic tomatoes but use all the liquid from the tomatoes
  • 1/2 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 cup fresh salsa (link)
  • 1/2 cup diced canned green chiles- mild- I used Ortega brand
  • 1 tablespoon + 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 3 tablespoons cilantro minced+ 4 sprigs for garnish
  • *******
  • Salt and pepper to taste - this will vary depending on if you are using fresh tomatoes or organic canned tomatoes
  • Garnish options:
  • 2 tablespoons sour cream
  • sprig of cilantro for each cup
  • 3 slices each of avocado with minced red bell pepper (this is my garnish for the photo)

Instructions

1

Wash the dried black beans in a colander, check for pebbles. Put all ingredients except garnishes in slow cooker cook on high for 4-5 hours or low for 8-10 hours. You do not need to sauté the onions and garlic this chili appreciates the strength of both of these when they are left fresh. You may need to add more water if the chili appears dry, check it at 2 and 3 hours if possible when cooking on high.

2

See the Super Quick Fresh Salsa (you can use the half cup of canned tomatoes once drained).

3

Taste, add salt and fresh ground pepper to taste. Garnish each bowl with avocado slices, minced red bell pepper or sour cream (if desired) and sprig of cilantro.

Notes

*Tip-black beans do NOT require soaking overnight!  Yippee! Remember canned organic tomatoes are great to use in the winter time as they will have more flavor than the ones in the grocery store. There are a lot of extras that you could add to this: 1/2 chopped red /green bell pepper; 3 stalks celery finely sliced; 1/2 cup fresh or frozen corn.

 

 

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2 Comments

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    Sweet Potato Black Bean Fritters – Dash of Wisdom
    October 14, 2017 at 3:22 pm

    […] black beans, reserve some of the black beans for the Sweet Potato Black Bean Fritters then use the rest of the black beans for making my black bean chili.   That’s just what I did with the second batch of Sweet Potato Black Bean Fritters that I […]

  • Reply
    May all your days be.. – Dash of Wisdom
    December 24, 2017 at 7:44 pm

    […] I’m making a big batch of black bean chili in my Instant Pot right now. […]

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