Mexican Black-Bean Chili

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

You can eliminate the quick-cook method for the black beans if you soak them overnight.

Ingredients:

1 pound dried black beans

2 cups chopped onion

1 cup (1/2-inch) pieces yellow bell pepper

1 cup (1/2-inch) pieces red bell pepper

1 cup (1/2-inch) pieces green bell pepper

1 tablespoon chili powder

2 teaspoons cumin seeds

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 (15-ounce) can italian-style tomatoes, undrained and chopped

1 1/2 ounces semisweet chocolate, coarsely chopped

4 garlic cloves, minced

2 jalapeño peppers, seeded and chopped

2 bay leaves

1 cup minced fresh cilantro

1 to 2 teaspoons hot sauce

Directions:

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2. Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

By RecipeOfHealth.com