Xen’s Slow Cooker Organic Chili

*Simple Truth Ground Beef 91/9, 16 oz
Beans, pinto, 1 cup, raw
Beans, black, 1 cup ,raw
Muir Glen Tomato Sauce, no salt added, 24 ozs
Muir Glen Tomato Paste, 0.5 cup
Bell peppers, 1 red, 1 orange
Onions, raw, .5 medium (2-1/2" dia)
Garlic, 2 tbsp minced garlic, certified organic
Pepper, black, 2 tbsp
Sage, ground, 1 tbsp
Xen Seasoned Salt Blend, 1 tbsp
Sprout’s Farmer’s Market Organic Italian Seasoning, 2 tbsp

(Xen’s Seasoned Salt Blend is my version of Lawry’s: for the 12 oz bottle I keep it in I put, 3 tbsp of Sea Salt, 3 tbsp of Smoked Paprika, 1 tbsp of white pepper, 1 tbsp of garlic powder and 1 tbsp of onion powder, 2 tsp of tumeric and a pinch of jamaican allspice.) This way I am sure it is all organic and NON-GMO certified.)

I love this over homemade cornbread or organic tortilla chips. Then I put pepper jack cheese and nuke it. Then add fresh veggies on top. My favorite is a mixture of avocado, cucumbers, and tomato.

In your slow cooker, place onions, garlic, bell pepper, 1 tbsp of black pepper, 1 tbsp of italian seasoning.
Put in the picked, washed and drained beans.
Add sufficient water for them to cook and not scorch.
Turn Slow Cooker on and allow the beans to cook for about 5 hours, maybe a little more depending on your cooker and the desired tenderness.
Brown ground beef in a skillet, seasoning it with the remaining spices, make sure that all the pink is gone, but do not cook completely.
Add browned ground beef, tomato sauce, and tomato paste.
Stir well.
Continue to cook on high for another hour or so. Giving the flavors a chance to marry, the beans to get good and tender and the meat to finish cooking.

Serving Size: Makes 12 cup and a bit servings

Number of Servings: 12

Recipe submitted by SparkPeople user XENIAROSE77.