Slow Cooker Black Bean Chili

Serves 6 to 8

2 tablespoons olive oil
1 large onion, diced
1 medium red bell pepper, cored, seeded, and diced
3 cloves garlic, minced
2 tablespoons unsweetened natural cocoa powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound dried black beans
1 (28-ounce) can diced fire-roasted tomatoes
5 cups (40 ounces) low-sodium vegetable broth
Green onions, green parts only, thinly sliced
Chopped fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cocoa powder, chili powder, cumin, salt, pepper, and cayenne. Stir until combined and cook for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the beans, tomatoes and their liquid, and broth, and stir to combine. Cover, and cook on the LOW setting until the beans are tender, 8 to 10 hours. Stir to combine. Ladle into bowls, and top with scallions and cilantro.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Make ahead: The onions, peppers, and spices can be sautéed up to a day in advance, stored in an airtight container in the refrigerator, then added directly to the slow cooker.