Slow Cooker Vegetarian Black Bean Chili

This is, I suppose, similar to another one I posted some time ago. This one uses fewer ingredients and is done in a large slow cooker (i.e., Crockpot®). The quantities are large because I prepared this to be served at our weekly supper at our church.

Roasting the red peppers gives the dish a slight smoky flavor. The smokiness is very subtle. Another method for obtaining this flavor and make it more overt is to use chipotle chilies in adobo sauce, but then you have to be committed to a rather hot and spicy result. If you’d rather not go to the trouble of roasting and peeling, you could just add the diced peppers with the tomatoes. Depending on how long it cooks, it could be crunchy or tender.

Serves: 10-12 as a main dish, double that as a side dish

• 1 pkg (1 lb.) dry black beans, washed
• Salt
• Freshly ground black pepper
• 3 red bell peppers
• 1 - 28 oz can crushed tomatoes
• 1 - 28 oz can diced tomatoes, drained
• 2 Tbsp. brown sugar
• 1 pkg (1 lb.) frozen corn
• 2 Tbsp. canola oil
• 6 cloves garlic, crushed
• 3 medium onions, diced
• 2 jalapenos (optional), seeded (or left in, if you prefer) and diced

For adding as it is served:

• Cilantro, chopped
• Cheese, grated
• Sour cream (optional)

1. Cook beans with 6 cups of water, and 1 Tbsp. salt in Crockpot until tender (was about 3 hrs. on high).
2. Oven roast red peppers as follows. Slice off tops and bottoms. Remove stem and seeds. Slice the middle section so that it lays flat onto a baking sheet. Also lay tops and bottoms on baking sheet. Set oven rack to top rack, turn broiler on high. Broil peppers for about 4 minutes, turn baking sheet around and continue to broil another 4-5 minutes until skin is black. When cool, peel skin and dice peppers. Set aside. (See note above.)
3. Add tomatoes, brown sugar, and corn; continue to cook (I lowered to Lo setting at this point).
4. In a large skillet, heat oil over medium-high heat. Add garlic and fry until fragrant. Add onions and another tsp salt, black pepper, and cook until lightly browned. Add jalapenos and cook another minute or so. Add mixture and diced red peppers to beans, stir to mix well and continue to cook to blend flavors.
5. Adjust seasonings to taste and serve with cilantro, cheese, sour cream.