- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 4h 00 min
Black bean papaya chili
This is vegetarian fare with a tropical kick. You can add the papaya before or just after cooking. Papaya takes on a deeper taste when baked. For papaya lovers, cooking papaya is just a way of adding to this favorite fruit's repertoire. It's just a reason to eat more papaya, and eating more fruit is never a bad thing.
- Nonfat cooking spray
- Passionfruit - 2
- Cooked black beans - 1 - 15 oz. can
- Yellow onion, diced - 1 cup
- Clove garlic, minced - 1
- Chili powder - 1 tsp
- Cardamon - 1 tsp
- Cumin - 1 tsp
- Jalapeño pepper, diced - 1
- Cinnamon - 1 tsp
- Kosher salt - 1/2 tsp
- Orange juice - 1/2 cup
- Raisins - 1/2 cup
- Caribbean Red® papaya - 1/2
- Spray the inside of the slow cooker with cooking spray.
- Cut the passionfruit in half. Scoop out the insides and add to your slow cooker.
- Peel the papaya. Cut off the ends. Cut in half and scoop out and discard the seeds. Chop half the papaya into small pieces. For an easy way to do this, see tips and ideas in the Caribbean Red papaya menu.
- Papaya option
- If adding the papaya to the chili just before serving, put the papaya into a container and refrigerate.
- Add to the crock pot for a deep papaya flavor.
- Add the remaining ingredients. Stir to combine.
- Cover and cook 4 hours on high or 8 hours on low.
- If choosing to add the papaya later, do so about 20 minutes before serving.
- Serve warm and over rice.