Name: Cowboy Black Bean Chili
Ingredients: 2 medium onions, chopped coarse; 2 can (16-ounces) chopped tomatoes in juice, undrained and chopped coarse; 2 cup zucchini, chopped; 2 can (16-ounces) black beans, drained; 1/4 cup vegetable oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 shredded carrot; 1 teaspoon dried oregano; 2 teaspoon hot pepper sauce; 1 1/2 teaspoon paprika; 1/4 teaspoon thyme; 1 can tomato paste; 4 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; shredded Cheddar or Monterey Jack cheese, (optional)l; sour cream or nonfat plain yogurt, (optional)

Cowboy Black Bean Chili

Enjoy a hearty meal with Cowboy Black Bean Chili. Cooked with the seasoning any South-westerner would enjoy this chili will have you ladling up bowl after bowl. Crunch up some crackers and dig in to this simple chili recipe.

Cooking MethodSlow Cooker

Ingredients

2 medium onions, chopped coarse
2 cans (16-ounces) chopped tomatoes in juice, undrained and chopped coarse
2 cups zucchini, chopped
2 cans (16-ounces) black beans, drained
1/4 cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 shredded carrot
1 teaspoon dried oregano
2 teaspoons hot pepper sauce
1 1/2 teaspoon paprika
1/4 teaspoon thyme
1 can tomato paste
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
shredded Cheddar or Monterey Jack cheese, (optional)l
sour cream or nonfat plain yogurt, (optional)

Instructions

In a Dutch oven, heat the oil (or part oil and part broth) over a medium heat. Add chili powder, paprika, oregano, and cumin. Increase heat to high, stir frequently. Add onion and garlic. Reduce heat to medium. Cook 5 minutes.
Add all remaining ingredients except garnish. Cook on low for one hour (or even all day in a slow cooker/slow cooker).
Top with some shredded cheese and/or sour cream (or yogurt).