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About emilystar

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    cooking, music, being outdoors!
  1. Well, hopefully your oven is fixed by now but I thought I'd share a good recipe I found for slow cooked black bean chili! Makes a ton so you have leftovers to freeze! Ingredients: * 2 tablespoons vegetable oil * 6 garlic cloves, minced * 1 cup chopped onion * 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste * 1 tablespoon chili powder * 2 to 3 teaspoons ground cumin * 1 teaspoon dried leaf oregano * 1 bay leaf * 1 can (28 oz.) diced tomatoes in juice * 1 tablespoon soy sauce * 1 1/2 cups water * 1 can (6 oz.) tomato paste * 1 tablespoon red wine vinegar * 2 cans (16 ounces each) black beans, drained and rinsed * 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed * grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes Preparation: Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.

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