An interesting take on chili. Now while I am not vegan, this may be a huge hit with those out there who are. Black beans and cocoa powder are the main ingredients in this dish. It also includes onions and peppers. The cocoa powder gives the chili that savory taste we all look for in chili because it adds a hearty flavor to the spices and beans. There is no added sweetness to this dish. You put all of the ingredients in a slow cooker on low and in about 8-10 hours you are ready to feast! The chili can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Key Takeaways:

  • This chili medley of bean, tomato, and spices makes this meal perfect for cold days.
  • Adding cocoa powder to your chili makes it taste so much richer despite how unusual it seems
  • Leftovers can be stored in the refrigerator for a long time — up to 4 days in the fridge, 3 months in the freezer.

“One bite of this ultra-hearty chili and you just might question if it’s really vegan after all.”

Read more: http://www.thekitchn.com/recipe-slow-cooker-black-bean-chili-250951

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