You will need a 3.5 to 6 quart slow cooker.
BLACK BEAN CHILI
8 oz italian sausage (it calls for hot but i like mild)
3 cloves garlic, finely chopped
1 green pepper, chopped
1 onion, chopped
1 can black beans, rinsed
2 cans kernal corn, drained (calls for one, we like it with two)
1 cup canned chopped tomatoes with juice
1/2 cup chicken stock
1 bay leaf
1 tbsp chili powder ( i double all the spices from what is written here)
1 1/2 tsp cumin seeds (or powder)
1 1/2 tsp oregano
pinch cayenne pepper
Salt and pepper (about 1-2 tsps each)
1. In a skillet, over medium hear, cook sausage until browned. Drain off the fat.
2. In a slow cooker, combine all ingredients including sausage.
3. Cover and cook on High for 2 to 3 hours or on Low for 5 to 6 hours until hot and bubbling. Remove bay leaf and season with salt and pepper to taste. (never add any)
We eat it over rice, sprinkled with a little cheese, a dollop of sour cream and I love fresh chopped cilantro on top. I tastes even better the next day. It is out of a Gluten free cookbook that I have. The recipes are all amazing and easy. As I am also watching what I eat, here is the nutritional value for just the chili.
Serves 6, one serving is:
Fat, total 3g
Fat, saturated 1g
Calcium 64 mg
This looks good.. I'll let you know when I try it. Dalen won't eat it but the rest of us will.