Crock Pot Vegetarian Black Bean Chili

Prep: 10 mins

Cook: 6 hrs 10 mins

Total: 6 hrs 20 mins

Servings: 6 to 8 servings

This crock pot black bean chili is made with the addition of pinto beans, great northern beans, or kidney beans. Tomatoes, cumin, and garlic add robust flavor, along with the chili powder and onions.

The chili takes just minutes to prepare with convenient canned beans. The dish is easy on the budget, too!

Ingredients

• 2 tablespoons vegetable oil

• 1 cup chopped onion

• 6 garlic cloves, minced

• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste

• 1 tablespoon chili powder

• 2 to 3 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 (28-ounce) can diced tomatoes, in juices

• 1 tablespoon soy sauce

• 1 1/2 cups water

• 1 (6-ounce) can tomato paste

• 1 tablespoon red wine vinegar

• 2 (15-ounce) cans black beans, drained and rinsed

• 2 (15-ounce) cans pinto, garbanzo, Great Northern, or kidney beans, drained and rinsed

• 1/4 cup grated cheese

• Sour cream, for garnish

• 1 tablelspoon chopped parsley, for garnish

• 1 large hard-boiled egg, for garnish

• 1 medium (4-1/8" long) green onion , chopped, for garnish

Steps to Make It

1. Gather the ingredients.

2. Heat oil in a skillet and sauté onions, garlic, and red pepper flakes. Cook for 1 minute, and then add chili powder and cumin. Continue cooking, stirring, for 2 minutes.

3. Add onion mixture to slow cooker along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low for 5 to 7 hours. Stir in canned beans about an hour before serving. 

4. Serve with your choice of garnishes listed above.