Two-Bean Chili With BBQ Sauce |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This is a great slow-cooker recipe I found in a magazine. It's from a chef at the Moosewood restaurant. It's quite easy and very tasty! Ingredients:
2 tablespoons olive oil (or cooking spray) |
1 cup chopped onion |
2 teaspoons minced garlic |
1 small jalapeno, minced (seeds removed, if desired, i've left it out before) |
2 cups bell peppers, cubed (red or green) |
1 cup celery, chopped |
1/2 teaspoon salt |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
3/4 cup chopped carrot |
28 ounces can diced tomatoes with juice |
1/2 cup barbecue sauce |
1/2 cup water |
15 1/2 ounces can black beans, with liquid |
15 1/2 ounces can red kidney beans, with liquid |
Directions:
1. Heat oil in a skillet over medium-high heat. Add onions, garlic, jalepeno, peppers, celery, salt, cumin, and oregano. Cook, stirring often until vegetables soften (8-10 min).
2. Transfer satueed vegetables to a slow cooker, add carrots, tomatoes and liquid, barbecue sauce, water, and beans, and liquid.
3. Cover; set on low; cook 8 to 10 hours.
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