Vegetarian Black Bean Chili
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Vegetarian Black Bean Chili

Cook Time 8 hours
Total Time 8 hours
Servings 6
Author Tempie Hughes

Ingredients

  • 1 lb . bag of black beans , sorted, soaked for at least 8 hours or overnight, then drained and rinsed
  • 1 tbsp ghee or olive oil
  • 2 medium white onions , finely chopped
  • 1 medium red bell pepper , stemmed, seeded and diced
  • 1 medium green bell pepper , stemmed, seeded and diced
  • 1 large (or 2 small) jalapenos, minced, ribs and seeds removed if preferred
  • 6 cloves of garlic , minced
  • 2 tbsp ancho chili powder (or chili powder of choice)
  • 1 tbsp ground cumin
  • 3 tsp mustard seeds
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 5 cups of water
  • 1 (28 oz.) can of whole tomatoes, drained and cut into 1/2 inch pieces
  • sea salt to taste
  • 1 tbsp fresh lime juice
  • To garnish:
  • sour cream
  • tortilla strips
  • fresh or pickled jalapeno slices
  • scallions
  • fresh cilantro

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add onions and peppers and cook until vegetables have softened. Add the garlic and spices and cook for about a minute more, then place the mixture into a 4 or 5 quart slow cooker.
  • Stir in the water and beans. Cover and cook until beans are tender, about 8-9 hours or 4-5 hours on high. Stir in the tomatoes and lime juice, season with salt to taste and let sit until the tomatoes have heated through, about 5 minutes. Serve topped with sour cream and your choice of garnishes.

Notes

Cooking times may vary based on the age of your beans and slow cooker.