CROCK POT
BLACK BEAN CHILI


1 # dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes
(more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans
(pinto, garbanzo, great northern, etc.)
--drained and rinsed garnishes: grated cheese,
sour cream,
chopped parsley,
onion, etc.

Rinse and sort the beans and place in
the slow cooker/Crock Pot with a
generous amount of water.
Cook on low overnight (no pre-soaking necessary).
In the morning drain the cooking water. Heat
the oil in a skillet and sauté the onions,
garlic and red pepper flakes.
Cook 1 minute, then add chili powder
and cumin and cook 2 minutes, stirring.
Add this mixture to the slow cooker/Crock Pot
along with all remaining ingredients
except canned beans and garnishes.
Stir well and cook on low all day.
Stir in canned beans an hour or so before serving.
Serve with garnishes.