Another chili recipe

I know I have a lot of bean recipes on here. But I made some chili last night and it was great, so I want to share! This recipe is actually paired with the veggie burger recipe. The reason is that I only wanted to make half of a veggie burger recipe, because the whole recipe makes way too much. I also didn’t need an overflowing crockpot full of chili. This worked out perfectly. It does occur to me, however, that you might not actually want to make chili and veggie burgers at the same time, because maybe you don’t like beans as much as I do.

So I think you could up the amounts of some of the other ingredients, and use whole cans of beans instead of half cans- but it’s going to make a lot of chili! You could also probably leave out the pinto beans or something, and then do a whole can of the kidney and black beans. Don’t leave out the kidney beans or the baked beans- those are important!

Obviously, if you use soaked dried beans, you can control the amounts more easily. You might find you need some extra liquid for that, though.

1/2 can dark red kidney beans, drained and rinsed
1/2 can black beans, drained and rinsed
1/2 can pinto beans, drained and rinsed
1 small can vegetarian baked beans, juice and all
1 can diced tomatoes with mild green chilis, juice and all
1 small can of diced mild green chilis, juice and all
1/2 – 1 yellow onion, diced
2 cloves garlic, diced
1/2 tsp liquid smoke
spices: cumin and chili powder to taste

Combine all ingredients in the crock pot. Start with a tablespoon each of cumin and chili powder, and then add more as you feel is necessary.

Let cook on low for a few hours.

Top with finely grated sharp provolone cheese. You could also add some sour cream. If you have some cilantro handy a bit of that is good, either on top or mixed in.


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