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Slow Cooker Black Bean Chili
This vegetarian Slow Cooker Black Bean Chili is so good, you won't miss the meat! Hearty and so delicious! Perfect for meatless Mondays!
Course
Main Course
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
8
minutes
minutes
Servings
10
Calories
306
kcal
Author
Brandie @ The Country Cook
Ingredients
32
ounce
carton vegetable stock
28
ounce
can crushed tomatoes
4
(16 ounce)
cans black Beans
1
small
onion,
diced
2
cloves
garlic,
minced
1 ½
tablespoons
chili powder
1 ½
teaspoon
chipotle pepper powder
salt and pepper,
to taste
¼
cup
water
4
tablespoons
corn starch
shredded cheddar cheese, sliced green onions, and sour cream,
for topping
Instructions
In a 5-6 quart slow cooker, pour in vegetable stock, tomatoes, black beans, onion, garlic, chili powder, chipotle pepper powder and salt and pepper.
Give it all a good stir. Cover and cook on low for 8-10 hours.
A half an hour before serving, whisk together water and corn starch in a small bowl. Pour mixture into slow cooker. Stir.
Then, take a potato masher and mash half the beans. This will all help to thicken the chili.
Cover and cook on high for an additional 30 minutes.
Ladle into bowls and top with sour cream, cheese and green onions.
Notes
Note: no need to drain and rinse the beans for this recipe. Nutritional value is calculated with a serving of sour cream
Nutrition
Calories:
306
kcal
|
Carbohydrates:
43
g
|
Protein:
13
g
|
Fat:
10
g
|
Sodium:
1234
mg
|
Fiber:
14
g
|
Sugar:
6
g