Description
A hearty and flavorful slow cooker black bean taco chili packed with spices, vegetables, and a delicious blend of beans perfect for a cozy meal.
Ingredients
2 cans (15 ounces each) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
1 cup frozen corn kernels
1 medium onion, diced
1 medium red bell pepper, diced
2 cloves garlic, minced
1 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the sautéed vegetables and garlic to the slow cooker.
Add black beans, kidney beans, diced tomatoes with green chilies, frozen corn, vegetable broth, and tomato paste to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours