Slow Cooker Beef Black Bean Chili
Author: Alida Fischbach
Yields: 6 servings
- 1 pound beef stew beef, cut into 1-inch pieces
- 2 bell pepper, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, finely minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14½ ounces each) diced tomatoes with chiles, undrained
- ¼ vegetable broth or water (optional - see notes)
- 4 tablespoons tomato paste
- Put beef in slow cooker (I use a 6 quart). Stir in peppers, onion, garlic, chili powder, cumin, black beans, and tomatoes.
- Cover and set to low. Cook for 8 to 10 hours.
- Uncover and stir in tomato paste. Serve with desired toppings.
Omit liquid if you prefer a thicker chili.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/10/11/slow-cooker-beef-black-bean-chili-recipe/
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