Spicy Black Bean Barbecue Chili

 

1

lb dried black beans (2 cups), sorted, rinsed

10

cups water

1

tablespoon olive or vegetable oil

1

large onion, chopped (1 cup)

6

cloves garlic, finely chopped

4

cups water

1

can (14.5 oz) diced tomatoes with green chiles, drained

1

cup hickory barbecue sauce

1

chipotle chile in adobo sauce (from 7-oz can), finely chopped

1

teaspoon adobo sauce (from 7-oz can)

2

cups frozen soy-protein burger crumbles (from 12-oz package)

• 1 In 4-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
• 2 In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil about 8 minutes, stirring occasionally, until onion is tender and light golden brown.
• 3 Drain beans. In 3 1/2- to 4-quart slow cooker, place beans. Add 4 cups water and onion mixture.
• 4 Cover; cook on Low heat setting 10 to 12 hours.
• 5 Stir in tomatoes, barbecue sauce, chili, adobo sauce and crumbles. Increase heat setting to High; cover and cook about 30 minutes longer or until hot.