Ingredients
The following ingredients have 7 Servings
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 3 cloves garlic, minced
- 2 tablespoons unsweetened natural cocoa powder
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound dried black beans
- 1 (28-ounce) can diced fire-roasted tomatoes
- 5 cups (40 ounces) low-sodium vegetable broth
- Green onions, green parts only, thinly sliced
- Chopped fresh cilantro
Instruction
- Heat the oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cocoa powder, chili powder, cumin, salt, pepper, and cayenne. Stir until combined and cook for 2 minutes. Transfer to a 6-quart or larger slow cooker.
- Add the beans, tomatoes and their liquid, and broth, and stir to combine. Cover, and cook on the LOW setting until the beans are tender, 8 to 10 hours. Stir to combine. Ladle into bowls, and top with scallions and cilantro.
