Spicy ‘Vegged-Out’ Black Bean Chili

Spicy ‘Vegged-Out’ Black Bean Chili

A sure crowd pleaser, even the meat eaters in our family enjoyed this dinner.

Ingredients

  • 1 tablespoon olive Oil
  • 1/2 yellow onion
  • 1 garlic clove, minced
  • 1 chipotle pepper in adobe sauce
  • 1 large carrot, chopped
  • 2 teaspoons Oregano
  • 1  bay leaf
  • 2 tablespoons chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon fajita seasoning
  • 2 bell peppers, various colors
  • 1 medium yellow squash, cubed
  • 1/2 cup cherry tomatoes, diced and seeded
  • 1 can diced tomtatoes
  • 1 cup vegetable broth or water
  • 1/2 cup frozen corn
  • 1 can pinto beans, drained
  • 4 cans black beans, drained

Directions

  1. Heat oil in large pan.
  2. Saute the garlic, onion, chipotle pepper, carrot, bell peppers with oregano, bay leaf, chili powder, black pepper, cumin and fajita seasoning.
  3. Put the sauté into the crock pot or large soup pot, with all remaining ingredients.    (note the difference in cooking time).
  4. Slow cook on high heat for about 45 minutes. Serve

Recipe by Jody Pinchin

 

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