Wednesday, March 7, 2012

Never the Same Chili

I love my crock pot.  Working full time I get home and have about 20 minutes before I need to get dinner on the table and feed my ravenous boys.  Needless to say without any prep work I would hardly be able to manage anything outside of a bowl of cereal on a daily basis.  Chili is a staple in our house and I am a big fan of pre-soaking dried beans beforehand rather than spending the extra cash on the canned ones.  

The chili recipe below should just be used as a guide, every time we put it together it comes out a bit differently but I figure that is part of the fun.  I have also been trying to cook a bit more vegetarian food recently so did not include meat below but you can easily add ground beef, ground pork (our favorite!) or ground turkey, I would just suggest precooking it before adding it to the pot.

What you need:
  • Around two 14oz cans or 3 cups of diced tomatoes
  • 4 good sized handfuls of  dried beans soaked overnight (I use garbanzo beans, black beans, kidney beans and red beans)
  • Around half a head of crushed garlic
  • 1 – 3 tablespoons of chili powder depending on how spicy you want it
  • 1 tablespoon of salt (more to taste as needed) 
  • 1 medium sized chopped onion
  • Whatever veggies you happen to have, my usual choices are carrot, celery, pepper (whatever color), broccoli and eggplant 
  •  A bit of grated cheese as a tasty garnish
Throw everything in the crock pot and give it all a good stir.   Cook it on low for around 8 hours, stir it every few hours to make sure it does not stick to the pot.  If it seems to be dry I usually add about ½ a cup of water to help.  Serve with rice and a bit of grated cheese!  This will make a ton of chili so we always have leftovers, for whatever reason it usually tastes better the next day.


  1. will definitely be trying this one soon!!

    1. Let me know how it turns out! I am a big fan of adding the eggplant. We are hoping to try your pizza sauce this weekend. :)