Mmm, peppers, tomatoes, onions--chili has lots of veggie goodness, plus plenty of healthy and filling beans. I like to start with dried beans because I like to control the salt in my dishes, and because I like texture better. But, if you're in a hurry you can substitute canned beans. You can also make it in the crockpot all day and come home to delicious chili waiting for you.
Ingredients: For about 8 servings
- 8 oz dried kidney beans
- 4 oz dried Great Northern beans
- 4 oz dried black beans
- 12 oz ground beef
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- Two 14.5 oz cans no-salt-added diced tomatoes, undrained
- 8 oz can no-salt-added tomato sauce
- 1 tsp salt (if using canned beans, I would start with 1/2 tsp and add more if needed)
- 1 to 3 tsp chili powder, to taste
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- hot sauce to taste
Let's get cooking:
1. Rinse and soak dry beans overnight (or quick soak) according to package directions. Drain beans, then place in a pot with enough water to cover the beans by at least 1 inch. Bring to a boil, then simmer about 1 1/2 to 2 hours, or until soft.
2. In a large skillet, cook the ground beef until meat is cooked through. Drain fat. Remove from skillet.
3. In skillet, cook onions, peppers, and garlic until soft.
4. In a stockpot, combine the ground beef, onion, peppers, garlic, tomatoes, and tomato sauce. Add the cooked beans and spices. Bring to a boil, then reduce heat. Simmer 1 hour.
Slow-cooker directions: Follow directions as above. In step four, combine the ingredients in a slow-cooker. Cook on high for 8 hours or on low 4 hours.
Enjoy your hot, hearty, homemade chili!
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