Black Bean Chili Recipe

The weather is getting cooler and the leaves are changing colors and I am in the mood for some comfort food. Stews, rich soups, chili and warm apple deserts hold fond memories for me, not to mention they make the house smell great. Digging out the cookbook will help me find a perfect recipe for a crisp autumn day.

There are so many hearty recipes to choose from, all perfect for my fall theme. Keeping in mind the many benefits that beans have for the skin, I have decided to go with a bean dish once again. I may be testing my luck, but I was able to sneak in my summer bean recipes without even an eyebrow being raised by anyone in my family, so why not give it another try? A nice bean recipe in the slow cooker, especially for fall seems like a perfect choice.


  • 2 tablespoons of vegetable oil
  • 6 minced garlic cloves
  • 1 cup of chopped onion
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon chili powered
  • 2-3 teaspoons ground cumin
  • 1 teaspoon dried leaf oregano
  • 1 bay leaf
  • 1 (28 ounce) can of dried tomatoes in juice
  • 1 tablespoon of soy sauce
  • 1 ½ cups of water
  • 1 (6 ounce) can of tomato paste
  • 1 tablespoon red wine vinegar
  • 1 (16 ounce) can of black beans
  • 2 (16 ounce) cans of each the following beans: Pinto, Garbanzo, Great Northern Kidney
  • Kidney Beans


  • Heat the oil in a skillet.
  • Sauté the onions, garlic and red pepper flakes in the skillet for about 1 minute.
  • Add the chili powder and cumin and stir often. Cook for about 2 minutes.
  • Add this mixture to the slow cooker along with all of the additional remaining ingredients.
  • Cook for about 6 hours on low.

The chili can be served alone or with a garnish such as parsley, onions, grated cheese or sour cream. I personally enjoy my chili with fresh bread and a little bit of sour cream mixed in while it is still warm.

The nice thing about this recipe is that it is filled with things that are good for you, there is no beef or greasy ingredients included and it smells so good. I am sure that my family will love the recipe and I am especially happy that I am able to sneak in not just one but five different kinds of beans.


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