Ingredients

The following ingredients have 4 Servings
  • 1 small onion (roughly chopped (see note))
  • 3 cloves garlic
  • 1 can crushed tomatoes (28-ounce)
  • 2 cups black beans (drained and rinsed if using canned)
  • 1/2 cup bulgur
  • 2 chipotle chiles adobo sauce (see note)
  • 2 tablespoons of adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 2 1/2 cups low sodium vegetable broth
  • Avocado (for topping)
  • Green onions (for topping)
  • Cilantro (for topping)

Instruction

  • Pulse the onion and garlic in a food processor until finely minced. Transfer to Crock-Pot® slow cooker. Add tomatoes, black beans, bulgur, chipotle chiles and adobo sauce, cumin, chili powder, smoked paprika, coriander, and salt into slow cooker. Pour in vegetable broth over other ingredients. Mix well and cover. Set Crock-Pot® slow cooker to cook on high for 4 hours or low to cook for 6.
  • When chili is thoroughly heated, spoon into serving bowls. Top with avocado, green onions and cilantro.