A robust vegetarian chili made with black beans, tomatoes, and warm spices. Thick, spicy, and perfect for topping with cheese and sour cream.
Ingredients
- 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
- 2 (15.5 ounce) cans black beans, drained
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper 1 cup thick and chunky salsa
- 1 (15 ounce) can canned diced tomatoes
- 2 cloves garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper garnish: sour cream, shredded cheddar cheese (optional)
Directions
- Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.
