Slow cooker black bean chili with Kahlua from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • Eat Your Books

    Can substitute coffee liqueur for Kahlúa. Soak black beans overnight.

  • radishseed on January 03, 2020

    I cooked this in the pressure cooker for 30 minutes, using a mix of black and orca beans. It is a nice, relatively quick, hearty chili that isn't complicated to make.

  • Rutabaga on February 14, 2018

    While not my top favorite black bean soup, this has good flavor and is very simple to make. It was lightly spicy, but not too hot; my six-year-old was able to eat it. I don't cook much with my slow cooker, and found that after 11 hours on low, the beans were still slightly firmer than I prefer (although thoroughly cooked), even though I had soaked them overnight first. I've noticed that the low setting on my cooker does seem to be quite low, so others may not have this issue. We topped our soup with feta, sour cream, avocado, tortilla chips, and lime.

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