Slow Cooker Black Bean Chili
Kelley
ingredients
- 8 slices bacon, chopped
- 2 onions, chopped fine
- 2 red bell peppers, seeded & chopped
- 1/4 cup chili powder
- 2 Tbsp ground cumin
- 2 Tbsp dried oregano
- 5 garlic cloves, minced
- 6 cups water
- 4 cups chicken broth
- Salt
- 1 1/2 lb dried black beans
- 1-1 1/2 lb boneless cooked ham
- 28 oz can diced tomatoes
- 16 oz can black beans, drained & rinsed
- 3 Tbsp lime juice
directions
- 1
Cook bacon until crisp. Move to paper towel-lined plate. Cook onions, peppers in bacon fat until soft. Move half of veggies to bowl, cover with plastic, refrigerate.
- 2
Add chili powder, cumin, oregano to pan with remaining veggies, cook 2 minutes. Add garlic, cook 30 seconds. Stir in water, broth, 2 tsp salt, dry beans, ham, bacon. Bring to a boil, then simmer 15 minutes.
- 3
Transfer mixture to slow cooker. Place foil on the surface of the liquid. Cook on low, 7-9 hours (or 4-6 hours on high)
- 4
Discard foil, remove ham. Add tomatoes, cook on high 20 minutes. Mash canned beans in a bowl. Chop ham. Add bean mash, ham, lime juice, cold veggies into the cooker. Cook 5 minutes on high. Serve.
Source: Kelley
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