Title: Black Bean Chili (Crockpot)
Categories: Vegetarian Entree Crockpot
Yield: 1 Servings

16	oz	Package dried black beans, rinsed and picked over
4	c	Boiling water
1	lg	Onion, chopped
1		Green bell pepper, cut into
1		Inch squares
1		Red bell pepper, cut into
1		Inch squares
1 1/2	tb	Chili powder
1 1/2	tb	Ground cumin
1/4	ts	Seasoned salt
3		Garlic cloves, minced
1/2	ts	Liquid smoke hickory seasoning
6	oz	Can tomato paste
6	lg	Plum tomatoes, chopped; or
28	oz	Can Italian peeled tomatoes, drained and chopped

1. In a 3 1/2-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke.

2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie

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