October 27, 2009 by travellingmiss
It was such a perfect autumn weekend…even despite the on/off rain…the sky cleared up occasionally to reveal some beautiful sunshine. I hiked a few of the trails behind the cabin and took in all the new forest colours. This was also probably one of my last weekends here at the cabin. Although I don’t leave technically for another two or three weeks…I am away the rest of the weekends…and I just really felt like I needed to make the most out of being here. Saturday couldn’t have been more perfect, with lots of knitting and cooking. A big loaf of zucchini bread, fresh biscuits and a slow cooker full of chilli.
I combined two recipes and added a dash or two of my own imagination…and here is the yummy “Black Bean Chilli” slow cooker recipe that I came up with. I’m eating the leftovers right now and watching the sun make its last splash of the day onto the beach!
1 small onion, finely diced
1 large sweet potato, peeled and diced
1 medium zucchini, diced
4 cloves garlic, minced
3 tbsp chili powder
2 tsp ground cumin
½ tsp salt
1 ½ cups water
1 -14 oz can black beans, rinsed
1 can diced tomatoes, with juice
4 tbsp lime juice
2 tsp hot pepper sauce or one diced jalapeno pepper
1 green pepper, diced
pepper to taste
Combine first 12 ingredients in 4 quart slow cooker. Cover. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Add green pepper and cook on high for another 20 minutes. Add pepper to taste.
Serves 6.