Print

Crockpot Chili

This is a great recipe to use lots of pantry staples like canned beans!

Scale

Ingredients

  • 2 Tbsp vegetable oil
  • 6 garlic cloves, minced
  • 2 medium onions, chopped
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp chili powder
  • 23 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 cans (14 oz. each) diced tomatoes in juice
  • 1 Tbsp soy sauce
  • 1 1/2 cups water
  • 1 can (6 oz.) tomato paste
  • 1 Tbsp red wine vinegar
  • 2 cups frozen sweet corn
  • 2 cans (16 0z. each) black beans, drained and rinsed
  • 2 cans (16 oz. each) other beans, drained and rinsed (kidney, garbanzo, pinto, etc.)

Instructions

  1. Heat oil in a skillet. Add the onions, garlic, and red pepper flakes. Sauté for 1 minute, stirring constantly.
  2. Add chili powder and cumin. Sauté for 2 more minutes, stirring constantly.
  3. Add the sautéed mixture to a crockpot along with all other ingredients EXCEPT for canned beans.
  4. Stir well, and cook in crockpot on low all day.
  5. Stir in the canned beans about 1 hour before serving.
  6. Remove the bay leaf and serve with desired garnishes like shredded cheese, avocado, sour cream, green onions, etc.