Kims Black Bean Slow Cooker Chili Recipes

CROCKPOT CHILI

Steps:

• Mix uncooked ground meat with 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp pepper. Mix together well. Add olive oil in a large skillet and cook meat until browned, breaking it up while you cook.
• Transfer cooked meat to slow cooker. Add in the rest of ingredients to the browned meat. Cook on Low for 6-7 hours or high for 4-5 hours. (If using a Dutch oven or heavy pot on stovetop, bring to simmer for 4 hours.)
• Keep warm until ready to serve. Garnish with desired toppings.

CROCK POT BLACK BEAN CHILI

Steps:

• Gather the ingredients.
• In a heavy skillet, saute the onions in the olive oil until tender, stirring frequently, about 4 to 5 minutes. Add the garlic and cook 2 minutes longer. Add the cumin and cayenne pepper. Cook for two minutes longer to bloom the spices.
• Combine the onion mixture with the bell peppers, tomatoes, broth, corn, black beans, and Picante or taco sauce into a 4 to 5-quart slow cooker.​
• Cover and cook on low about 10 hours or until the vegetables are tender. You can thicken this chili if you'd like using a mixture of about 2 tablespoons cornstarch with 1/3 cup water. Add to the slow cooker, cover, and cook for 20 to 30 minutes or until thickened. If you have a newer, hotter cooking crock pot , cook the whole recipe on low for 6 to 7 hours.
• Serve with optional garnishes of your choice, along with tortilla chips for dipping, if desired.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

KIM'S BLACK BEAN SLOW COOKER CHILI

Steps:

• Spray the inside of the slow cooker with pan spray. Add one can of diced tomatoes to the slow cooker.
• Add 1 pound of browned ground beef to the diced tomatoes. Stir the ingredients together. If using already browned ground beef that has been frozen, thaw it out ahead of time.
• Add 1/2 cup water and stir
• Drain & Rinse 1 can of Black Beans and add to the slow cooker
• Add 5 Tablespoons of the Chili Mix to the ingredients in the slow cooker
• Mix all ingredients together in the slow cooker, plug in and turn to low.
• cook on low for 4 to 5 hours.
• Prepare bowls of assorted toppings for the Chili . Toppings can include shredded cheese, sour cream and corn chips. If your family likes black olives, they could be used also
• serve in bowls and let everyone add toppings to their own bowl

SLOW COOKER BLACK BEAN CHILI

Steps:

• In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion cumin, chili powder and oregano. Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.

SLOW COOKER BLACK BEAN PUMPKIN CHILI

Steps:

• Add all ingredients to a 4-quart or larger slow cooker. Stir.
• Cook on low for 8 - 10 hours.
• Serve with assorted toppings.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.