Categories: Slow Cooker

Ingredients

• 1 lb. ground beef
• 2 tsp olive oil
• 1 yellow onion, chopped
• 1 large red bell pepper, chopped
• 3 tbsp. unsalted tomato paste
• 1 tbsp. chile powder
• 2 tsp cumin seeds
• 1 tsp dried oregano
• 3 cups beef broth, divided
• 1 cup dried black beans, rinsed
• 2 tbsp. unsweetened cocoa powder
• 3/4 tsp sea salt
• Corn Bread:
• 1 cup yellow cornmeal, divided
• 2 tbsp. unsalted butter
• 3/4 cup plain yogurt
• 1 large egg
• 2 tsp evaporate cane juice
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp baking soda

Directions

1. Heat a large nonstick skillet on medium. Add beef and cook, breaking up with a spoon, until browned, about 8 minutes. Drain and transfer to a slow cooker.

2. In same skillet on medium-high, heat oil. Add onion and bell pepper and saute, stirring often, until tender, about 5 minutes. Stir in tomato paste, chile powder, cumin and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 cup broth and bring to a boil, scraping up browned bits from bottom of pan.

3. Scrape onion mixture into slow cooker. Add remaining 2 cups broth, beans, cocoa powder, and 3/4 tsp salt and stir to combine. Cover and cook on LOW until beans are tender, 8-9 hours.

4. Prepare corn bread: Preheat oven to 425. Mist an 8-inch pie plate with cooking spray. In a large bow, add 1/2 cup cornmeal, butter, and 1/3 cup boiling water and stir until butter melts. Add yogurt and egg and stir to combine.

5. In a separate bowl, whisk together remaining 1/2 cup cornmeal, cane juice, baking powder, 1/2 tsp salt and baking soda. Add to yogurt mixture and stir to combine. Scrape into prepared pie plate and bake on a rimmed baking sheet until a toothpick inserted in center comes out clean, about 18 minutes. Let cool for 2 minutes. Cut into 8 wedges. Serve with chili.

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