As I mentioned yesterday in my review of The Robin Takes 5 Cookbook for Busy Families, I started out my taste tests with this black bean chili. It’s a super easy dish to throw in the crock pot and is tasty enough to please everyone. Plus, once the base chili is made, you can customize it to suit your tastes. I also added some corn to my version and spiced up my bowl with jalapeños to because I knew that wouldn’t go over well with the kiddos. You could also add sour cream or Greek yogurt on top, or throw on a little cheese. Heck, you could even serve it with chips. I served it in a big roll that I repurposed as a bread bowl, which meant one less dish to wash! And everyone can appreciate that…
Havana Black Bean Crock Pot Chili Recipe
Prep time: 10 minutes
Cooking time: 6 to 8 hours
Note from the author: I love to serve this warm dish for parties because it’s a breeze to prepare, and I can serve it in hollowed rolls or bread bowls. You can also serve the chili over rice. For larger groups, simply double or triple the recipe and feel free to add a variety of vegetables, such as carrots, celery, bell peppers, zucchini and/or corn. Add the vegetables when you add the black beans. For a little heat, add a seeded and minced jalapeño pepper. For added flavor at the end, add 2 tablespoons chopped fresh cilantro just before serving.
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 (14-ounce) cans diced tomatoes with green pepper, celery, and onion, undrained
1 tablespoon McCormick chili powder
1 teaspoon McCormick ground cumin
2 (15-ounce) cans black beans, rinsed and drained
1. In the bottom of a slow cooker, combine the chicken, tomatoes, chili powder and cumin. Mix well. Cover and cook on low for 6 to 8 hours.
2. Stir in the black beans, cover and cook for 5 minutes, or until the beans are hot.
Anyone else newly obsessed with the slow cooker? —Erin