Thursday, November 9, 2017

Crockpot Black Bean Chili

With cooler temperatures recently visiting our area,
the craving for warm, belly-filling food hit.
A favorite dish during these brisk fall days is chili
and I fashioned a vegetarian version that's practically hands-free!

The crockpot is one of the best tools in the kitchen.
In the warmer season, it is useful when the cook 
doesn't want to spend long hours in a hot kitchen.
In the autumn and winter months,
it's a simple way to prepare hot, delicious meals with very little effort.
This recipe can be altered to include meat, if desired,
but it certainly does the job of satisfying all on its own.

Crockpot Black Bean Chili

1 C dried black beans
(soaked overnight)
1 small can or 3 medium fresh tomatoes, diced
2 cloves garlic, minced
1/2 large onion, diced
3 medium carrots, diced
2 t cumin
1 t salt
1 T chili powder

Place all ingredients in crockpot
and cook on low for 4-6 hours.
Serve over pasta, rice or homemade rolls.

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