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Tuesday, July 31, 2012

Three Bean Vegetarian Chili

Every chili recipe I have ever found - whether it be meatless or beanless - always has the longest list of ingredients.  There is usually at least 15, but often 20, and sometimes even more.  And every recipe is different.  All without fail have a can of crushed tomatoes.  Many also include beef broth, beer and/or tomato paste.  The variety of peppers and spices is endless.  So what to do?  I have experimented with Jim's chili recipe and it never turns out as good as what he's started with - which is the most delicious and least complicated chili recipe you can ever imagine. Only 6 ingredients, people.

You could easily turn this into a meat chili (now it's 7 ingredients) by simply cubing and browning some in a pan (or using ground meat), draining the fat, and then adding it to all the other ingredients in the pot.  Also, this is enough for a superbowl party of people.  On a normal day like today we tend to make an extremely large quantity of chili at one time and then eat some of the leftovers for a couple of days and freeze the other half of it for another time.  It freezes extremely well, but you can easily halve this recipe.  I've given you instructions to cook this in a slow cooker, but you can do the same exact thing in a regular pot on the stove and just cook it at a low boil until the onions and peppers are cooked (4-6 hours) - but now you can't leave the house.

Three Bean Vegetarian Chili

2 28-oz cans of crushed tomatoes (Pastene is my favorite)
3 29-oz cans of beans, drained and rinsed (any variety - I used black, pinto, and kidney beans)
1 yellow onion, chopped
3 poblano peppers, seeded and chopped
2 jalapenos, chopped
2 garlic cloves, minced
1/4 cup of chili powder

Combine all of the ingredients in a slow cooker and cook on high for 4 hours.  Turn to low and cook for another hour.

Serve with any of the following: cheese, sour cream (not me), tortilla chips, rice, corn bread, etc...and enjoy!


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