In a large non-stick frying pan, fry:
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 Tablespoons vegetable oil
until golden.
Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:
- 2 Tablespoons chili powder
- 1 Tablespoon whole cumin seeds
- 1 Tablespoon dried oregano
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 1 1/2 pounds boneless chicken, chopped up
Add:
- 2 14-ounce cans of diced tomatoes
- 19 ounce can of black beans, drained and rinsed
Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.
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