Meatless Monday: Slow Cooker Black Bean Chili
This vegan chili takes only minutes to prepare and can be served immediately or refrigerated for several days.
/ 500 ml uncooked black beans
/ 500 ml finely chopped onion
about 2 medium onions
/ 45 ml taco seasoning
/ 250 ml salsa
/1.5 liters vegetable stock
/ 60 ml lime juice
/ 30 ml oregano
/ 5 ml salt
Place black beans in saucepan and cover with cold water by at least 2 inches /
. Bring to a boil, uncovered, over high heat and boil for at least 10 minutes.
While beans are boiling, chop onions and garlic. Place in slow cooker with taco seasoning, salsa, vegetable stock, lime juice, oregano and salt.
When beans are ready, drain and add to the slow cooker.
Stir ingredients, then cover and turn cooker to high.
Cook for 4 hours or until beans are tender and the chili has thickened.
Mash some of the beans, and let cook for 30 more minutes.
Serve hot, or refrigerate for 1-2 days and reheat.