We’ve past labor day and its unofficially fall – the start of school, the end of white pants, and the start of football! I can’t think of anything that tops off a day full of football better than a bowl of chili. It’s a hearty fall (and winter) meal and this is my favorite. My recipe is based on Rachael Ray’s Veg-Head Three-Bean Chili. This girl loves her crock pot, and I like to use it as much as I can. So in the spirit of slow cooking I’ve modified Rachael’s recipe to fit my tastes. If you prefer a 30 minute meal by all means follow the traditional recipe but if you like to let your chili simmer all day have a go at this!
- 1 Large onion, chopped
- 1 Large green pepper, chopped
- 1 Large red pepper, chopped
- 1 Large jalapeno pepper, minced
- 4 Cloves of garlic, minced
- 1 32 oz Can of crushed tomatoes
- 1 Large can of dark kidney beans, drained and rinsed
- 1 Can black beans, drained and rinsed
- 1 Can white beans, drained and rinsed
- 1 Tablespoon cumin
- 2 Tablespoons chili powder
- 2 Tablespoons hot sauce (more if you like hot or less if you like mild.)
Add peppers onions to the crock pot, top with garlic, beans, tomatoes and hot sauce. Give the pot a good stir then add spices and stir again. Cover the with lid and cook on low for 8 hours or high for 4 hours.
I prefer to cook on low all day to let all of the flavors to meld together. Of course, you need toppings – possible toppings: cheddar or spicy monterrey jack cheese, freshly chopped onions, scallions, and chopped tomatoes. I love to pair this chili with homemade corn bread. 🙂