Slow Cooker Black Bean Chili

8 oz (1 cup) dry black beans, rinsed
4 to 5 cups water, or more as desired
1/2 carrot, chopped
1/2 red onion, chopped
1/2 stalk celery, chopped
5 cloves garlic, chopped or minced
1 green bell pepper, chopped
1 jalepeno pepper, chopped (optional)
1/4 cup lentils
1/4 cup brown rice
1 14 oz can organic diced tomatoes
1 Tbsp chili powder
2 tsp cumin powder
1/4 tsp  dried oregano
2 tsp red wine vinegar or lemon juice

Place black beans in slow cooker and cover with water. Cook on high for 4 hours. Add lentils, brown rice and veggies and cook for 2 more hours. Once cooked and softened, turn to low, add tomatoes and remaining seasonings. Stir and cook until tender for about 1 more hour. This chili will taste better the second day when flavors have melded.

makes 5 cups

Share this post