Spicy Black Bean Barbecue Chili
Equipment
- Dutch oven 4-quart
- skillet 10-inch
Ingredients
- 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
- 10 cups water
- 1 tablespoon olive or vegetable oil
- 1 large onion chopped (1 cup)
- 6 cloves garlic finely chopped
- 4 cups water
- 1 can 14.5 oz diced tomatoes with green chiles, undrained
- 1 cup hickory barbecue sauce
- 1 chipotle chile in adobo sauce finely chopped, plus 1 teaspoon adobo sauce (from 11-oz can)
- 2 cups frozen soy-protein burger crumbles
- 1 medium green or red bell pepper chopped (1 cup)
- ¼ cup chopped fresh cilantro
Instructions
- In 4-quart Dutch oven, heat beans and 10 cups water to boiling.
- Reduce heat; simmer uncovered 10 minutes.
- Remove from heat.
- Cover; let stand 1 hour.
- In 10-inch skillet, heat oil over medium-high heat.
- Add onion and garlic; cook about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
- Drain beans.
- Place beans in 31⁄2- to 4-quart slow cooker.
- Add 4 cups water and onion mixture.
- Cover; cook on Low heat setting 10 to 12 hours.
- Stir in tomatoes, barbecue sauce, chile, adobo sauce and frozen soy-protein crumbles.
- Increase heat setting to High; cover and cook 30 minutes.
- Top individual servings with bell pepper and cilantro.
Notes / Tips / Wine Advice:
For chili that is spicier, use 2 chipotle chiles and 2 teaspoons adobo sauce.