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Slow-Cooker Spicy Black Bean and Barbecue Chili
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Prep Time:
15 minutes
Total Time:
13 hours 45 minutes
Satisfying slow-cooked spicy black bean chili - ideal for dinner!
Ingredients:
  • 2 cups dried black beans (1 pound), sorted and rinsed
  • 10 cups water
  • 1 tablespoon olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 6 cloves garlic, finely chopped
  • 4 cups water
  • 1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
  • 1 cup hickory barbecue sauce
  • 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 11-ounce can)
  • 2 cups frozen veggie crumbles
  • 1 medium green or red bell pepper, chopped (1 cup)
  • 1/4 cup chopped fresh cilantro
Instructions:
  • In a 4-quart Dutch oven, bring the beans and 10 cups of water to a boil. Reduce the heat and simmer uncovered for 10 minutes. Remove from heat, cover, and let stand for 1 hour.
  • In a 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic for about 8 minutes, stirring occasionally, until the onion is tender and light golden brown.
  • After draining the beans, transfer them to a 3 1/2- to 4-quart slow cooker along with the onion mixture and 4 cups of water.
  • Cook on low heat for 10 to 12 hours until beans are tender. Add tomatoes, barbecue sauce, chili, adobo sauce, and frozen veggie crumbles. Increase heat to high and cook for 30 minutes. Serve sprinkled with bell pepper and cilantro.

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