BLACK BEAN SLOW COOKER CHILI {LOW CARB}
This delicious black bean slow cooker chili comes together easily with just a few simple ingredients that are probably in your pantry and fridge already. The chili gets its homey flavor from slow cooking the vegetables with aromatic spices like cumin and oregano. I love this recipe because it’s so easily customizable. Add chopped zucchini, bell peppers, or sliced leeks if you’d like to amp up the vegetables. This chili is also delicious with the addition of chorizo. Perfect for game day parties and busy weeknight family dinners.
BLACK BEAN SLOW COOKER CHILI {LOW CARB}
Serves 6
1 tablespoon olive oil
1 cup chopped onions
2 teaspoons minced garlic
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon table salt
1 1/2 cups chopped boxed tomatoes
1 (15-ounce) can black beans, drained
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1. In a large skillet, heat the olive oil over medium-low heat. Add the onions, garlic, chili powder, cumin, oregano, and salt. Sauté, stirring, for 5 minutes or until tender. Add the tomatoes and 1/2 cup water to the pan. Bring to a boil, stirring, to get all of the spices from the bottom of the pan.
2. Pour the contents of the pan into a 4 1/2 quart slow cooker. Add the black beans and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors come together.
3. Serve the chili in bowls, topped with cheddar cheese, sour cream, and cilantro.
Nutrition Information:
Calories: 186 | Added sugar: 0 teaspoon or 0g | Carbohydrates: 18g | Sodium: 574mg | Saturated fats: 23% of calories or 5g | Fiber: 6g | Protein: 8g
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 1 teaspoon table salt
- 1½ cups chopped boxed tomatoes
- 1 (15-ounce) can black beans, drained
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped cilantro
- In a large skillet, heat the olive oil over medium-low heat. Add the onions, garlic, chili powder, cumin, oregano, and salt. Sauté, stirring, for 5 minutes or until tender. Add the tomatoes and ½ cup water to the pan. Bring to a boil, stirring, to get all of the spices from the bottom of the pan.
- Pour the contents of the pan into a 4½ quart slow cooker. Add the black beans and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the flavors come together.
- Serve the chili in bowls, topped with cheddar cheese, sour cream, and cilantro.
