Black Bean Chili (Recipe)

The cooking time of black beans can vary a great deal depending on how long they were stored and where they were grown.  With the same slow-cooker technique, black beans have at different times taken as little as 5 1/2 or 6 hours on low or as long as 9 hours on the same heat setting; so start checking after 5 to 6 hours, but leave yourself some extra time, just in case.  I like to top this meatless chili with shredded lettuce and carrots, scallions, and avocado, and a dollop of sour cream or yogurt.

Ingredients

1 (16 ounce) package dried black beans, rinsed and picked over

4 cups boiling water

1 large onion, chopped

1 green bell pepper, cut into 1-inch squares

1 red bell pepper, cut into 1-inch squares

1 1/2 tablespoons chili powder

1 1/2 tablespoons ground cumin

1/4 teaspoon seasoned salt

3 garlic cloves, minced

1/2 teaspoon liquid smoke hickory seasoning

1 (6 ounce) can tomato paste

6 large plum tomatoes, chopped, or 1 (28 ounce) can Italian peeled tomatoes, drained and chopped

Steps

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.