Blog

Spicy ‘Vegged-Out’ Black Bean Chili

Pinterest LinkedIn Tumblr

 

Spicy ‘Vegged-Out’ Black Bean Chili

5 from 1 vote
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 tomatoes
  • 1 cup vegetable broth or water
  • 1/2 cup frozen corn
  • 1 can pinto beans (drained)
  • 4 can ¥black beans (drained)

Instructions 

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

Recipe by Jody Pinchin

Write A Comment

Exit mobile version