When I told Dave that I was making “Black Bean Chili with Joe”, he immediately responded, “With WHO?” Joe. As in coffee. 
(Isn’t Better Homes and Gardens clever?)
This slow cooker vegetarian chili was DELICIOUS. And super easy, which you know I love.
Black Bean Chili with Joe
from the BHG Ultimate Slow Cooker book
Ingredients
- 2 15oz cans black beans, rinsed and drained
- 1 28oz can crushed tomatoes
- 1 cup hot strong coffee
- 1 cup chicken broth
- 1/2 cup finely chopped onion
- 4 garlic cloves, minced (I used like 6… we love garlic)
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoons ground cloves (I omitted)
- 1/4 teaspoon salt
- 1/3 cup snipped fresh cilantro
- hot cooked rice
- sour cream
- chopped avocado
Directions
1. Combine the black beans, tomatoes, coffee, broth, onion, garlic, brown sugar, chili powder, cumin, cloves and salt into the crockpot.
2. Cover and cook on low-heat for 7-9 hours, or high-heat for 3 1/2-4 1/2 hours. Stir in cilantro towards end.
3. Serve over rice; top with avocado and sour cream.
So good. Very filling, but not heavy, and was definitely a nice meal during the cooler weather we had last week! YUM.
{ 3 comments… read them below or add one }
love the macro picture of the rice
Looks delish! I may have to try this when it cools down again!
It still is ridiculously hot here, but I do think this would be fun to try once it starts to cool down. Of course I would have to add meat, since I'm pretty sure my boyfriend would refuse to eat chili that doesn't have any.