added this 18 years ago
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:
Servings:
6-8
Recipe Category:
SO HOW'D IT GO?
This has been my go-to chili recipe for years! i absolutely love it. I've brought it to parties and potlucks and someone always ends up asking me for the recipe. Usually a non-veg! I only make a few changes, but i don't think they take away from the original recipe. I never have lentils so i always leave those out, usually no pinto beans either, so i just use extra black, kidney or sub in cannelini. I've even used a 12-bean mix and it was incredible. i typically add more jalapenos and jalapeno juice because it's never really that spicy to me, and i'm somewhat of a spice wuss. Anyways, i just love, love, love this recipe. When i'm trying to sneak in extra veggies (for kids) i grate an entire zucchini into this and it makes it even thicker. so delicious!
Dynamite recipe! I had non-veggie friends over for dinner and they had no idea this recipe was vegan! I took the advice of of Haseleah (one of the commentors) and added green pepper, a little cinnamon, about 1/2 cup of TVP. I also added a can of tomato paste, only because I accidently opened it instead of tomato sauce....oops. This is definitely a keeper!
This chili recipe was really terrific...I made a few additions...I added 1/2 cup dry lentils, 1 cup tvp, and 1/2 each chopped yellow and red pepper and 1/2 tsp cinnamon...I woke up early on a Sunday morning to the smell of this chili cooking in my crock pot....YUM!! I shared with my daughter...this recipe makes a lot, and I agree, if you can't share, freezing would definitely be an option..thanks for this recipe!
a question, is it normal to eat this alone or do you eat chili with rice?
On a side note, the consumption of rice and beans in tandem provides all your essential amino acids. So eating it with rice is not only delicious, but quite good for you.
So I've got this on the stove cooking now and it looks beautiful :) ! It smells great, too. For a little variety I substituted the pinto beans for black beans since the chilli beans are pinto beans anyway and it looks so pretty lol. I also added some TVP for nutrition and to make it a bit heartier. I gave it a taste and it's very yummy. I plan to serve this with vegan cheese and buttered bread. MmmmmMMMmmmm!!!
I can't wait to try this recipe with some cornbread. Yummmm!
Thank you so much and yes I am going to make this one soon damn it looks/sound good :)
I can't wait to try this recipe with some cornbread. Yummmm!
a question, is it normal to eat this alone or do you eat chili with rice?
Great chili! I made a couple of changes to the recipe due to not having the correct ingredients, but overall some of the best tasting chili I have ever eaten. Well done!
This was great! I was making it during my lunch break, so I didn't get to put it in a crock pot to slow cook... but I bet that would be better! Nonetheless, this is was great! My omni boyfriend liked it a lot, too.
I made a few changes:
--Instead of lentils, I added a can of black beans.
--some extra spices (oregano, basil, extra garlic, sage, nutritional yeast)
--I added some corn.
I'm going to try to freeze the extras, because this made a lot and there are only two of us. Thanks! I'll be making this again.
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