Keep the kitchen cool by firing up the slow cooker for this satisfying vegetarian Black Bean Chili. No need to pre-soak the dried black beans. They cook up tender and not at all mushy. I love piling on all the toppings, especially the shredded carrots which add lots of crunch.

Slow Cooker Black Bean Chili

Ingredients:

1 pound dried black beans, rinsed and picked over
4 cups boiling water
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 Tbs cup chili powder
1 1/2 Tbs cumin
3 garlic cloves, minced
6 ounces tomato paste
6 plum tomatoes, chopped
Toppings: shredded carrots, chopped green onions, shredded cheddar cheese, avocado chunks, sour cream, tortilla chips, chopped cilantro, pickled jalapeño slices

Directions:

1. Put the beans in a slow cooker along with the water, onion, bell peppers, spices and garlic..

2. Cover and cook on low heat setting for 6 to 9 hours, or until the beans are tender.

3. Add the tomatoes and tomato paste and stir to combine.

4. Ladle chili into bowls and serve with your choice of toppings.

Serves 6

Recipe from The Best Slow Cooker Cookbook Ever by Natalie Haughton

‘This Too Shall Pass’ speaks to my soul right now. Tyler Stenson’s lovely voice soothes as it sings these hopeful lyrics.

“Oh, I know these days are hard
And I know it’s hard to last
But, believe you me,
Just sturdy up your heart
And this too shall pass.”

‘This Too Shall Pass’ is from Tyler’s 2013 release Lovely Little Victory. He has a brand new song out today titled ‘Say No More’. Go and have a listen on his Website, where you can learn of upcoming US tour dates and buy the music.

Cheers!