Crockpot Black Bean Chili
Cornbread flecked with diced jalapeno peppers makes a tasty accompaniment to this hearty chili.
1 cup black beans (dried and rinsed)
2 carrot (chopped)
1 bell pepper, green (chopped)
15 ounces tomatoes, diced (1 can)
1⁄4 cup quinoa
4 cups water
1 1⁄2 tablespoons chili powder
1 teaspoon salt
Combine all the ingredients in the slow cooker and close the lid. Set the cooker on low and cook for 6 hours.
After 6 hours, test the beans for doneness. If they are not quite tender, cover and cook for another half an hour.
Serve hot or transfer to containers to refrigerate or freeze.
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