- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 8h 00 min
Slow-cooker papaya black bean 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.
Ingredients
- nonfat cooking spray
- passionfruit - 1
- black beans - 1 - 15 oz. can
- yellow onion, diced - 1 cup
- clove garlic minced - 1
- chili powder - 1 tsp
- cardamom - 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
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Cut the passion fruit 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. If adding to the chili just before serving, put the papaya into a container and refrigerate. Reserve the remaining papaya half for another recipe.
- Add the remaining ingredients (including the papaya if you are adding it now) into your slow cooker. 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.