Slow-Cooker Spicy Black Bean and Barbecue Chili
Updated Mar 17, 2015
Spicy slow-cooked black bean chili - perfect for dinner!
Slow-Cooker Spicy Black Bean and Barbecue Chili
- Prep Time 15 min
- Total 13 hr 45 min
- Servings 6
- Ingredients 12
Ingredients
- 2 cups dried black beans (1 pound), sorted and rinsed
- 10 cups water
- 1 tablespoon olive or vegetable oil
- 1 large onion, chopped (1 cup)
- 6 cloves garlic, finely chopped
- 4 cups water
- 1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
- 1 cup hickory barbecue sauce
- 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce (from 11-ounce can)
- 2 cups frozen veggie crumbles
- 1 medium green or red bell pepper, chopped (1 cup)
- 1/4 cup chopped fresh cilantro
Instructions
-
Step1Heat beans and 10 cups water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
-
Step2Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
-
Step3Drain beans. Place beans in 3 1/2- to 4-quart slow cooker. Add 4 cups water and onion mixture.
-
Step4Cover and cook on low heat setting 10 to 12 hours or until beans are tender. Stir in tomatoes, barbecue sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting 30 minutes. Serve chili sprinkled with bell pepper and cilantro.
Nutrition
350
Calories
4g
Total Fat
22g
Protein
66g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 35
- Total Fat
- 4g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 840mg
- Total Carbohydrate
- 66g
- Dietary Fiber
- 11g
- Protein
- 22g
% Daily Value*:
- Iron
- 34%
- 34%
Exchanges:
4 Starch; 1 Vegetable; 1 Very Lean Meat;Recipe Tips
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