This chili is my life saver on days when I just don’t have a lot of time to stand over the stove. It is so amazingly simple to prepare and it is really tasty too. This recipe is as close as I come to using convenience foods because it calls for canned beans, bottled salsa and soy crumbles if you are doing the vegetarian version. Of course you can substitute the canned beans for cooked from scratch beans and if you have a batch of your own homemade salsa, then use that instead of the bottled version.
- 2 lbs ground meat of your choice or 2 twelve oz packages of soy crumbles
- 2 - 14 oz bottles of your favorite salsa
- 2 - 15 oz cans pinto beans, undrained (organic, if possible)
- 2 - 15 oz cans kidney beans, undrained (organic, if possible)
- 2 - 15 oz cans black beans, undrained (organic, if possible)
- 1 cup diced onion
- 1/4 cup diced celery
- 1 - 4.5 oz can chopped green chilis
- 2 tsp ground cumin
- 3 Tbsp chili powder
- 1 1/2 tsp freshly ground black pepper
- 3 tsp salt (if your chili powder already has salt, then you will probably only need a little extra)
- 1 cup water or beer (beer tastes great in this chili!)
- If you are using ground meat instead of soy crumbles, then brown the meat and drain off the fat before proceeding. Dump all of the ingredients into your large crockpot (I use my 7 quart crockpot) mix it well and turn the heat to high for 3-4 hours or low for 4-6 hours.
- This dish is fantastic as leftovers and you can be creative with how you serve it. Try it as a bowl of chili, as the filling in tacos or burritos, or as a topping for nachos.
This post is participating in Sunday Night Soup Night and Freaky Friday.