THE Chili recipe around here. Three kinds of beans + onions, green peppers, fire-roasted tomatoes, and spices bubble in the Crock Pot while you go about your day. Ground beef can go in the carnivores' portions if you like. Chili two ways=a happy home!
30ounceschili beans in sauce2 [15-ounce] cans
15ounceskidney beans, drained1 [15-ounce] can
15ouncesblack beans, drained1 [15-ounce] can
30ouncesfire-roasted diced tomatoes 2 [15-ounce] cans; crushed tomatoes are also good
2medium green peppersdiced [about 3 cups]
2medium yellow onionsdiced [about 3 cups]
2medium cloves garlicminced
Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 - 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to "Serve with toppings."
Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.
Add meat to half the chili: In a medium or large saucepan, brown 1 pound ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 - 30 minutes.Add meat to all the chili: Follow directions above but with 1 pound ground beef. Add to Crock Pot at beginning of cooking time. Nutrition info does not include ground beef.
* Chili powder note
Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons - if you have a more extreme chili powder, you may want to start with less then add more to taste.
This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals or even to top nachos. Double the recipe to ensure lots of extra - just make sure you're using a big Crock Pot!