Unlike most beans, you don’t really need to soak black beans before you cook them, so you can throw this together in the morning without too much prep work.
Ingredients
| 1 onion 1 bell pepper 4 diced Roma tomatoes 2 cups pureed pumpkin 1 ¼ cup dried black beans |
3 large garlic cloves, chopped 1 tablespoon cumin 2 tablespoon chili powder 4-6 cups chicken or vegetable stock Salt/pepper to taste |
Directions:
Toss everything into your slow cooker and pour in enough broth to cover all of your ingredients.
Turn it on low and leave it to cook while you’re out working. This meal will technically be done in about 6 hours, but letting it wait another 2-4 will only help those flavors meld better.
To make without slow cooker: Personally, I like chili BEST when it comes from a slow cooker, but if you don’t have one you can just put all of your ingredients in a large stock pot and simmer it until the beans are soft.
If you want to make this recipe really quickly, you can always replace the dried beans with a can of cooked/drained beans. Just hold back on some of the liquid when you are adding it to the stock pot, and simmer everything for about 30-45 minutes so the onions can soften and the flavors can meld.