Print

Black Bean Chili

Print Recipe

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 6 garlic cloves (minced or crushed)
  • 2 chopped onions (medium size)
  • 1/2 teaspoon crushed red pepper flakes (or to taste – of course, I used more!)
  • 1 tablespoon chili powder … or more!
  • 2 to 3 teaspoons ground cumin
  • 1 teaspoon dried leaf oregano
  • 1 bay leaf
  • 2 cans (14 oz. each) diced tomatoes in juice
  • 1 tablespoon soy sauce
  • 1 1/2 cups water
  • 1 can (6 oz.) tomato paste
  • 1 tablespoon red wine vinegar
  • 2 cups of frozen sweet corn
  • 2 cans (16 ounces each) black beans, drained and rinsed
  • 2 cans (16 ounces each) beans — pinto, garbanzo, great northern, kidney beans, etc. — drained and rinsed
  • GARNISHES: grated cheese, sour cream, green onion, or other

Instructions

  1. 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.
  2. Add this mixture to the crock pot along with all remaining ingredients.
  3. Stir well and heat until hot (20-30 minutes).
  4. Serve with garnishes.

Find it online: https://cancerdietitian.com/2012/10/food-day-2012-its-time-to-eat-real-with-cancer-fighting-foods.html