My (world famous) crock pot chili recipe

Ok, so it's not really world famous, but people ask me for recipes all the time, and by far my most asked-for recipe is my chili recipe.  I've been making it for the last 10 years or so, and it has become a favorite around our house.  The recipe is meatless, but even if you are a carnivore, you could easily use this as a base recipe and add some meat in.

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 clove garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can chili beans, rinsed and drained
  • 1 (6 ounce) can tomato paste
  • 3/4 cup frozen corn
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  1. Heat the oil in a large skillet over medium-high heat.  Add the onion, bell pepper, jalapeno pepper and garlic and cook until the vegetables are tender, then transfer the vegetables to the crock pot.  
  2. Add in all of the remaining ingredients and mix until well combined.  
  3. Cook the chili on low for 4 to 5 hours, then serve.  
Oct | 2014

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