"I Love My Crockpot" ... Chili RecipeThis recipe is adapted (to make it less work, of course) from Fresh from the Vegetarian Slow Cooker, a cookbook I will soon review. This dish is a nice one for company, since it doesn't include any "weird vegetarian foods".
Three Bean Chili
1 large onion, chopped
1/2 bell pepper (color of choice), chopped
2 garlic cloves, minced (or from a jar)
Cook these in 1 Tbsp olive oil until softened. Alternately, you can add these to the crockpot uncooked, as long as you cook it at least 8 hours, and don't mind a little crunch to the veggies in your chili.
Place veggies, from above, and the following in your crock-pot:
One can (15.5 oz) each black beans, pinto beans, and kidney beans*
One 28 oz crushed tomatoes
One small can tomato paste
Chili powder, as desired (1 Tbsp is standard, but we use about 3 Tbsp)
1 cup water (you can add more later if it seems too thick)
fresh ground pepper** to taste
Stir. Cook for 6 - 8 hours.
During the last 30 - 45 minutes, mix up and cook cornbread muffins from a package, adding in 1/2 cup of thawed frozen corn kernels (or one of those small cans, well-drained).
You can add a healthy side salad if you are extra ambitious!
* Rinse beans well to remove some of the salt and much of the gas-causing sugars.
** This is where I draw the line - no one should be so lazy that they don't use fresh-ground salt and pepper! A quick trip to any home store and you can buy your own grinders, already loaded with peppercorns and sea salt.