Flavor Friday - Slow Cooker Black Bean Chili

A budget-friendly, plant-based chili packed with protein, fiber, and bold flavors. Made with locally sourced black beans and aromatic spices, this hearty dish is perfect for a cozy winter meal!

Ingredients

• 2 cups dried black beans (soaked overnight) or 3 cans black beans (rinsed and drained)

• 1 medium onion, diced

• 2 bell peppers (red and green), diced

• 3 garlic cloves, minced

• 1 14.5 oz can of diced tomatoes (fire-roasted for extra flavor, if available)

• 3 cups vegetable broth

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp oregano

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt and pepper, to taste

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions

1. Prepare Ingredients

• If using dried black beans, soak them overnight, rinse, and drain before use.

2. Combine Ingredients in the Slow Cooker

• Add the soaked black beans (or canned beans), onion, bell peppers, garlic, diced tomatoes, vegetable broth, corn, and all the spices (chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper) to the slow cooker.

3. Cook the Chili

• Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. Stir occasionally if possible.

• The chili is ready when the black beans are tender and the flavors are well combined.

4. Adjust Seasoning

• Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference.

5. Serve

• Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with tortilla chips, rice, or a slice of crusty bread.

Tips for Success

• Make It Creamy: Stir in a dollop of plain yogurt or a splash of coconut milk for a creamier texture.

• Boost the Protein: Add cooked quinoa or a can of chickpeas for extra protein.

• Storage: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.