crock pot chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 6 oz can of tomato paste1 28 oz can of crushed tomatoes Extra virgin olive oilBeef bullion cubes1 cup dry black beans (sub 1 can)1 cup dry pinto beans (sub 1 can)1.5 cup dry kidney beans (sub 2 cans)1 10-12 oz can of diced tomatoes and chilies1 4 oz can of diced green chilies1 large diced onion1 – 2 lbs of ground beef, pork or turkey (optional)Lemon/lime juiceBlack pepperCayenne pepperCilantroChili powderCuminOreganoWaterLarge crock pot or soup kettleSautee pan
FOR DRIED BEANS:
In a large pot, add the dried beans and 5 cups of water. Bring to a boil, then cover and reduce heat. Let simmer for 15 minutes. If you are using a big crock pot, dump the beans/water into the crock pot after the 15 minutes. Once the beans are in their respective pot (soup kettle or crock pot), add more water until the beans are covered by an inch of water. Immediate set your crock pot to low, or your stove top to low.
FOR CANNED BEANS:
Empty 1 can black beans, 1 can pinto beans and 2 cans of kidney beans into the pot.
In a separate pan, sautee the onion with 1 tbsp of extra virgin olive oil and your choice of ground meat for 5 minutes. Then add onion/meat to the beans. Add 3-4 beef bullion cubes, make sure they get submerged.
Open and add: crushed tomatoes, tomato paste, diced tom/chili, and canned chilies. Add 2 tbsp of olive oil and 2 tbsp of lemon/lime juice. Add spice mixture.
Spice mixture:
1.5 tbsp of chili powder
½ tbsp cumin
½ tbsp ground black pepper
1/8 to ¼ tsp of cayenne pepper (even the ¼ tsp doesn’t make it too hot)
1 tsp cilantro
1 tbsp oregano
Stir. Cover and let simmer. Dried beans will take 10 – 12 hrs to cook. Canned beans will take 1 – 2 hrs. Check on it periodically to make sure it’s your desire consistency. Add more water to make it more soupy.
Number of Servings: 16
Recipe submitted by SparkPeople user CMJ816.
In a large pot, add the dried beans and 5 cups of water. Bring to a boil, then cover and reduce heat. Let simmer for 15 minutes. If you are using a big crock pot, dump the beans/water into the crock pot after the 15 minutes. Once the beans are in their respective pot (soup kettle or crock pot), add more water until the beans are covered by an inch of water. Immediate set your crock pot to low, or your stove top to low.
FOR CANNED BEANS:
Empty 1 can black beans, 1 can pinto beans and 2 cans of kidney beans into the pot.
In a separate pan, sautee the onion with 1 tbsp of extra virgin olive oil and your choice of ground meat for 5 minutes. Then add onion/meat to the beans. Add 3-4 beef bullion cubes, make sure they get submerged.
Open and add: crushed tomatoes, tomato paste, diced tom/chili, and canned chilies. Add 2 tbsp of olive oil and 2 tbsp of lemon/lime juice. Add spice mixture.
Spice mixture:
1.5 tbsp of chili powder
½ tbsp cumin
½ tbsp ground black pepper
1/8 to ¼ tsp of cayenne pepper (even the ¼ tsp doesn’t make it too hot)
1 tsp cilantro
1 tbsp oregano
Stir. Cover and let simmer. Dried beans will take 10 – 12 hrs to cook. Canned beans will take 1 – 2 hrs. Check on it periodically to make sure it’s your desire consistency. Add more water to make it more soupy.
Number of Servings: 16
Recipe submitted by SparkPeople user CMJ816.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 9.4 g
- Cholesterol: 20.4 mg
- Sodium: 395.1 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.8 g
- Protein: 9.6 g
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