A delicious vegetarian black bean chili so full of flavor you'll never miss the meat. Make this no-fuss recipe in your slow-cooker and serve the black bean chili with a buffet of toppings for a Tex-Mex feast!
3 cans (15 ounces each) black beans, rinsed and drained
1 large can (28 ounces) diced tomatoes
2 teaspoons kosher salt, plus additional as needed
Ground black pepper
For toppings, take your choice of chopped fresh cilantro, shredded Monterey Jack or Pepper Jack cheese, sour cream, diced avocados, chopped scallions, prepared salsa and crumbled tortilla chips.
Methods/Steps
Warm oil in a large skillet over medium heat. Add onions and green pepper and sauté until vegetables are softened, about 5 minutes. Add garlic, cumin and chili powder, and cook for 1 minute more.
