Spicy Black Bean Chili

Serve this rich chili over noodles or rice cooked with a pinch of turmeric. It’s good topped with some diced avocado, chopped green onion, and sour cream.

Serves 4

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, peeled and diced
• 1 medium red bell pepper, seeded and diced
• 2 cloves of garlic, peeled and minced
• 2 tablespoons chili powder, or to taste
• 1 (28-ounce) can crushed tomatoes
• 2 (15.5-ounce) cans black beans, drained and rinsed
• 1 cup water
• 1 (4-ounce) can diced green chilies
• Salt and freshly ground black pepper, to taste

1. Add the oil, onion, and bell pepper to a microwave-safe bowl; cover and microwave on high for 1 minute or until the onions are transparent and the bell pepper is soft. Add the garlic and chili powder to the bowl, stir, and microwave on high for 30 seconds.
2. Add the onion mixture to the slow cooker along with the tomatoes, beans, water, and chilies. Cover and cook on low for 8 hours or until the chili is thick. Taste for seasoning, and add salt and pepper to taste.