Easy black bean chili

 Easy black bean chili

This whole week was dedicated to easy recipes.  I have been dealing with no sleep, and the idea of spending a long time in the kitchen, oddly, didn't appeal to me.  So lots of salads and stuff in the crockpot.
This chili was one of those easy recipes that went in the crockpot.  I spent very little time throwing it together and let the crockpot do all the work.  I was happy with it and I was very happy that I found a good recipe for sour cream.  It can be found here on my fellow blogger Terri's site. ( If you have not checked out her site, here is your chance.  You will not regret it)


4 15oz. cans black beans (or about 1lb. of homecooked), drained
4 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and chopped small
2 14.5-15oz. cans crushed tomatoes
1 6oz. can tomato paste
1 tablespoon brown sugar or maple syrup
1 tsp. cumin
2 tablespoons chili powder (low sodium/sodium free if you can find it)
1 tablespoon Hungarian paprika or regular paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1-3 teaspoons red pepper flakes
1 cup TVP (or you could use soy curls or saitan, but TVP is best, personal choice)
1/2c good veggie stock
salt and pepper to taste

Mix everything together in a slow cooker (crockpot) and set low for 6 hours, or high for 4 hours.  Check it about 1/2 way through and stir well.
Serve right away with some of that great sour cream.  
Leftovers are amazing too.  This recipe makes enough to freeze some.  I love it over baked potatoes, or just as it.  I also like to sprinkle some nutritional yeast.
I hope you like this as much as I did.


  1. Michael, I can't believe that I'm just now seeing this. Thanks so much for the share! Love your recipes, especially the crockpot mushrooms!-- Terri


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