Ingredients
- 1 pound dry black beans
- 4 cups vegetable broth
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 medium jalapeños, seeds removed and finely chopped
- 1 can fire roasted tomatoes
- 5 cloves garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp salt
- 1 tsp ground pepper
- 1/2 tsp ground cayenne pepper
- 1/2 tsp smoked paprika
Servings:
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Instructions
- Place dried beans in a large bowl and fill with water. Soak overnight, or for 8 hours, in the refrigerator. Drain and rinse the beans.
- Add beans and remaining ingredients to a slow cooker. Cook on high for 6 hours, until beans are soft. Serve warm with tortilla chips and/or your favorite taco toppings!
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