Slow Cooker Chili
2 carrots, peeled and diced
2 stalks celery, chopped finely
1 onion, diced
3-4 cloves garlic, minced
3 medium tomatoes, chopped
2 cups dried kidney beans
1 cup dried black beans
1/2 cup dried garbanzo beans
1 1/2 cups frozen corn (or about 1 ear fresh)
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric, optional
pinch red pepper flakes
pepper, to taste
7 cups vegetable broth (or water)
1 avocado, sliced or mashed (optional, as topping)
1. Add all the ingredients (except avocado) into your slow cooker.
2. Cook on high for 6-8 hours, or until the beans are soft and the chili has darkened to a nice deep brownish red.
3. Serve with avocado slices, if desired.
Leftovers keep well in the fridge for about 4-5 days.
Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
This was super yum. Out of habit, I sauteed the onion and garlic prior to throwing them in the crock pot. I sprinkled a little Tony Chachere's Original Creole Seasoning on it to make it a little spicier. I'll certainly be making this again and again! Thank you!
I'm learning how to use my slow cooker so I halved the recipe and turned the dial to low. Well three days later I ended up with the most perfect chili I've ever tasted. I now realize that I should have turned up the dial but with my long work schedule I was nervous about leaving the slow cooker unattended. It's a great recipe and I highly recommend it. My family loves it so much and call it "Mom's three day chili".
I make this recipe as is for my entire family (including a 2 year old & a 3 year old), and we LOVE it! I usually add a little more spice to my own personal bowl, but as is, it's fine for the kids. Thank you so much for this quick & easy recipe!!!!
The best recipe for chili! I make it with canned beans, though one of these days I will try the slow cooker method! So good with some smoked paprika thrown in. I'm Omni but I cook vegan for my family, and this recipe is better than any recipe I've ever tried. Thank you!
I loved finding out that dry beans can be cooked in the crockpot! This recipe was very good. I just added a bunch more chilie powder and a combination of Jalapeno and Pablano chillies. I also changed the tomatoes into 11/2 quarts tomato sauce. (This was just to tweak it to my taste.)
It was great to come home from work and being able to just make the cornbread to go with the already made chili (which smelled great).
Instead of having to have cooked beans in the freezer, I will now be able to just mix the type of dry beans I want right in the crockpot
Thank you so much for this recipe! I never put dry beans in a slow cooker because I didn't think they would cook thoroughly without soaking them first. I did, however, make a few minor adjustments to this recipe that I have listed below. Next time I am going to try adding peppers.
heaping 1/2 T garlic
1c corn
4c vegetable broth
3.5c water
1 can diced tomatoes
1T cumin
4T chili powder
dash of cayenne pepper
Parsley and oregano to taste
I didn't use Turmeric (didn't have any on hand)
I topped my bowl with a dollop of Tofutti sour cream.
I will definitely make this again!