Crockpot Black Bean Chili
Cornbread flecked with diced jalapeno peppers makes a tasty accompaniment to this hearty chili.
Prep Time
10 minutes
Cook Time
360 minutes
Yield
6 Servings
Ingredients
1 cup black beans (dried and rinsed)
2 carrot (chopped)
1 bell pepper, green (chopped)
15 ounces tomatoes, diced (1 can)
1⁄4 cup quinoa
4 cups water
1 1⁄2 tablespoons chili powder
1 teaspoon salt
Instructions
Combine all the ingredients in the slow cooker and close the lid. Set the cooker on low and cook for 6 hours.
After 6 hours, test the beans for doneness. If they are not quite tender, cover and cook for another half an hour.
Serve hot or transfer to containers to refrigerate or freeze.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.