Ingredients
6 cups cooked black beans, undrained
2 teaspoons salt
2 tablespoons olive oil
1 medium yellow onion
5–6 cloves garlic
2 15-ounce cans golden sweet corn, drained
1 15.5-ounce can garbanzo beans (chickpeas), drained
2 14.5-ounce cans fire-roasted diced tomatoes
2 4-ounce cans diced green chiles
Instructions
1. If you’re starting with dried beans, cook the black beans in slow cooker with 2 teaspoons salt to just barely tender (about 7-8 hours).
2. Dice yellow onion into small chunks.
2. Mince garlic.
3. Brown onion and garlic in olive oil in large stock pan
4. Add beans (canned or freshly cooked, undrained), corn, tomatoes, garbanzo beans, diced green chiles
5. Simmer for 30 minutes.
6. Serve hot or let cool to room temperature, place in freezer-safe storage containers, and place in freezer.
Notes
1. To ensure the chili doesn’t get mushy, start with dried black beans and cook them in a slow cooker until they’re just barely tender. For this recipe, measure 2 cups of dried beans into the slow cooker and add 2 teaspoons of salt. Add water to about an inch from the brim. Cook on high setting for 7-8 hours.
2. For this recipe, one serving is about 1.5 cups—a generous amount, which is ideal for serving after a long day of paddling, hiking or other activities. If you have leftover chili, you can use it the next morning to make breakfast burritos.
- Prep Time: 30 minutes (plus the time needed to cook beans if using dried beans)
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/8
- Calories: 376
- Sugar: 12.2 g
- Sodium: 1763.6 mg
- Fat: 6.7 g
- Carbohydrates: 67.2 g
- Protein: 18.2 g
- Cholesterol: 0 mg
Keywords: black bean chili