When I first started this blog I asked my friends, because of course I started by sharing this with friends, what they would like to see. A dear friend I have known since 1996 requested a chili recipe. I honestly cringed. Every chili attempt I had made was mediocre to not great. Every recipe I explored had so many ingredients that I was uninterested. So I just didn’t do anything with that request, but kept it in the back of my mind.
I’m happy to say that I have cracked the code to easy and delicious chili. It fills my home with a smell that makes my mouth water. I place everything in my crockpot and come home at the end of the day for yummers!
What you will need:
1 and 1/2 cups dried beans, your favorite, or two cans of your favorite. I like to mix it up. Red beans, black beans, white beans, kidney beans, and garbanzo beans all work well.
1 4oz can diced green chili, Hatch is still my favorite
2 16 oz cans diced tomatoes
1 small onion, diced
1 small green bell pepper, diced
2 to 4 cloves garlic, minced, choose the amount based on how much you love garlic
2 to 3 tablespoons chili powder, based on how hot you want it
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon ground cumin
If starting with dried beans, sort and rinse them, and set to soak the night before, at least 8 hours.
Place everything into the crockpot and add a can full of water. If ingredients are not yet covered with fluid, add a bit more water.
Turn on crockpot to low and let cook at least 8 hours. Before serving, check that the beans are fully cooked.
If cooking in a pot, simmer at least 30 minutes if using canned beans. Dried beans need to be cooked before cooking with chili on the stove.
Serve with your favorite toppings such as avocado, vegan sour cream, vegan cheese, or corn chips.