Slow Cooker Black Bean Chili

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 6 Servings

One bite of this ultra-hearty chili and you just might question if it’s really vegan after all. After a full day of simmering in the slow cooker, the chili takes on a deep and rich reddish-black hue, emitting that distinct fragrance you know can only be a batch of chili. And the flavor that follows is just as you’d expect. The medley of tender black beans, tomatoes, and warm spices create a one-pot meal with some serious flavor.

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 medium red bell pepper, cored, seeded, and diced
3 cloves garlic, minced
2 tablespoons unsweetened natural cocoa powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound dried black beans
1 (28-ounce) can diced fire-roasted tomatoes
5 cups (40 ounces) low-sodium vegetable broth
Green onions, green parts only, thinly sliced
Chopped fresh cilantro

Instructions

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cocoa powder, chili powder, cumin, salt, pepper, and cayenne. Stir until combined and cook for 2 minutes. Transfer to a 6-quart or larger slow cooker.
Add the beans, tomatoes and their liquid, and broth, and stir to combine. Cover, and cook on the LOW setting until the beans are tender, 8 to 10 hours. Stir to combine. Ladle into bowls, and top with scallions and cilantro.