Crock Pot Chili

CROCK POT CHILI

2 Onions chopped

1 C Peppers diced

6 Cloves Garlic minced

1 12 oz. pkg Soy Crumbles

3 T Chili Powder

1 T Paprika

2 T Cumin

1 t Turmeric

2 T Parsley (dried or fresh chopped)

2 t Garlic Salt

Fresh Ground Black Pepper

3 Cans of Beans

1 15 oz. Can Diced Tomatoes

2 15 oz. Cans Crushed Tomatoes

1 29 oz. Can Tomato Sauce

2 29 oz. Cans Water

This recipe is so easy.  Use whatever kind of peppers to your liking.  We used a combination from our garden or jalapeno, green pepper, chili peppers, and habaneros. We like hot and we are always thoughtful to use what we have on hand.

Boca

Most of the time, we like to use fresh or dried beans that have been soaking overnight as they are definitely more bang for your buck and not canned.  Today, I didn’t have time for that.   We used one can of black beans, one can of garbanzo beans drained (saved the juice in the refrigerator to use for bread making tomorrow) and one can of kidney beans.

Once you have all the ingredients in the crock peppot, give it a stir or two.  Put the lid on.  Turn to low and forget about it until 8 to 10 hours later.

starter

This recipe turned out so well, the Captain had quite a few bowls, as did I!  For the few bowls leftover the next day, we topped with Gary, more onions, and more jalapenos.

beans

We hope you enjoy this dish as much as we do!