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Slow-Cooked Spicy Black Bean Chili
Description
A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!Ingredients
Serves
4 to 6
- 2 tablespoons vegetable oil
- 2 large onions, diced
- 1 green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons instant espresso or coffee
- 1 tablespoon cocoa
- 2 teaspoons dried oregano
- 1 teaspoon minced chipotle pepper
- 1/2 teaspoon ground cinnamon
- 2 cups More Than Gourmet Ready-to-Use Vegetable Stock (or use 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water)
- 3 cans (15 ounces each) black beans, rinsed and drained
- 1 large can (28 ounces) diced tomatoes
- 2 tablespoons honey
- 2 teaspoons kosher salt, plus additional as needed
- Ground black pepper
- For toppings: your choice of chopped fresh cilantro, shredded Monterey Jack or Pepper Jack cheese, sour cream, diced avocados, chopped scallions, prepared salsa, crumbled tortilla chips, chopped bittersweet chocolate
Methods/steps
- Warm the oil in a large skillet over medium heat. Add the onions and green pepper and sauté until the vegetables are softened, about 5 minutes. Add the garlic, cumin, chili powder, instant espresso, cocoa, oregano, chipotle, and cinnamon and cook for 1 minute more.
- Transfer the mixture to a 6- to 8-quart slow cooker. Add the vegetable stock, beans, tomatoes, honey, salt, and several grinds of black pepper and stir well to blend. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Season to taste with additional salt and black pepper and serve with a selection of toppings.
