Description
A hearty and flavorful slow cooker chili featuring black beans and mushrooms, perfect for a comforting and nutritious meal.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 cup vegetable broth
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 4-5 minutes until softened.
Add minced garlic and sliced mushrooms to the skillet and cook for another 5 minutes until mushrooms release their moisture and begin to brown.
Transfer the cooked onion, garlic, and mushroom mixture to the slow cooker.
Add black beans, diced tomatoes, tomato paste, vegetable broth, red bell pepper, and green bell pepper to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper until well combined.
Cover and cook on low for 6 hours, stirring occasionally if possible.
After cooking, taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours