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Good & Spicy Chili

What you need: 

2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder

What you do: 

1. Place all the ingredients in crockpot.
2. Cook 6-8 hours on low.
I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.

Preparation Time: 
8 hours
Cooking Time: 
Recipe Category: 



This chili is terrific! it is by far the best vegetarian chili recipe I have ever tried.
The only thing; if you make it for someone with sensitive tastebuds, (like I did for my wife) you might want to leave the jalapeno out and let each person add it to their own bowl. I like hot stuff, I thought it was a 'little' spicy. My wife thought it was a lot spicy, but she really liked it anyway.
However, in the future I'll just add the jalapeno to mine when I dish it up.


I made this for Superbowl and all of my meat-eating buddies where amazed at how good it was w/o meat. I doubled the j. pepper- I like it really spicy. Thanks for sharing your recipe.



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