Slow Cooker Black Bean Chili
- 1 pound bag of black beans
- 1 onion, chopped
- 1/4 teaspoon Garlic Powder
- 1/4 cup Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cans (14.5 oz. each) Diced Tomatoes
- 3 ounces of Tomato Paste
- 1 3/4 cup water
Preparation time 15mins
Cooking time 495mins
Adapted from veganinthefreezer.com
The night before put the beans in a large stock pot and cover with water by about 3 inches.
The next morning, drain the beans and throw the water away.
Put the beans in your Slow Cooker.
Add the onion and spices.
Add the tomatoes and tomato paste and the water.
Cover and turn on low and cook for 8 hours.
Or if you want it faster you can cook on high for 4 hours.
Let the mixture cool to room temperture and freeze in any of the ways I have described in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave.