Fall is a busy time for many of us. Sometimes you need a meal that you can set, forget, and sit down with whenever you get home.
This crockpot chili is all that and more. Add meat or leave it out, top it with sour cream or cheese, serve it with a side of cornbread, any way you like it.
Ingredients:
1 organic yellow onion
1 tablespoon minced garlic
2 28 oz can diced tomatoes with green chilies
1 6 oz can tomato paste
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
2 tablespoons chili powder
1 teaspoon oregano
2 teaspoons ground cumin
Salt and pepper to taste
Optional:
1 lb. ground meat of your choice
Instructions:
Have your crockpot at the ready.
If you are adding meat to this recipe, brown the meat in a skillet. Once browned, add it to the crockpot.
Dice your onion and mince your garlic if not using pre-minced. Add them to the crock pot.
Open your cans of beans. Drain the liquid from the can. Empty the cans into a colander and rinse them. Add the rinsed beans to the crockpot.
Pour your diced tomatoes with green chilies into the crock pot. Spoon your tomato paste into the crockpot.
Add your spices into the crockpot. Stir everything together to combine.
Cover the crockpot and cook it on low for 7 hours, or on high for 4 hours.
Serve with sides and toppings of your choice and enjoy.
-Delaney Blomstrom
