A vegetarian version of chili using a crockpot. Recipe found in Betty Crocker's Slow Cooker magazine.
Heat the beans and 10 cups water to boiling in a 4 quart pan; reduce heat. Simmer uncovered for 10 minutes; remove from heat. Cover and let stand for 1 hour.
Heat oil in a 10 inch skillet over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
Drain the beans. Place the beans ina 3 1/2-4 quart crockpot and add 4 cups water and onion mixture.
Cover and cook on low heat setting 10-12 hours or until beans are tender. Stir in tomatoes, barbeque sauce, chili, adobo sauce and frozen veggie crumbles. Cover and cook on high heat setting for 30 minutes. Serve chili sprinkled with bell pepper and cilantro. 6 servings (1 1/2 cups seach).
2 cups black beans (1 pound), sorted and rinsed
10 cups water
1 T. olive or vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
4 cups water
1 can (14 1/2 oz.) diced tomatoes with green chilies, undrained
1 cup hickory barbecue sauce
1 chipotle chili in adobo sauce (from an 11 oz. can) plus 1 tsp. adobo sauce
2 cups veggie crumbles
1 medium green or red bell pepper, chopped (1 cup)
1/4 cup chopped fresh cilantro