Easy crockpot chili that take about 1 hr of actual prep, cook and clean time. Makes somewhere between 10 and 20 servings, not really sure tbh. I’ve been perfecting this recipe for about 17 years.
Warning: This fills a 5 quart crockpot to the rim.
Ingredients:
1 can black beans
1 can dark red kidney beans
1 can light red kidney beans
2 cans pinto beans
2 cans fire roasted diced tomatoes
1 can corn
2 small to medium yellow onions
2 bell peppers
2 jalapeños
1 small head of garlic (6-8 cloves)
1 cup quinoa
1 cup red lentils
1 tbsp smoked paprika
1 tbsp paprika
2 tbsp chili powder
2 tbsp mustard powder
1 tbsp cumin
1 tbsp coriander
2 tbsp oregano
2 tsp cayenne
2 tsp salt
1 tsp black pepper
2 bay leaves
1 1/2 tbsp raw coco powder
1 cups of brewed coffee
3 tbsp brown sugar
3 tbsp molasses
Lime, white or red onion, and cilantro garnish (optional)
Instructions:
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Dice onions and bell peppers and cook on medium high until the edges are turning black and brown.
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Mince garlic and dice jalapeños. Turn down heat to low and add garlic and jalapeños until slightly less fragrant 3-5 min.
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Rinse lentils and quinoa. Combine all the cans of beans, tomatoes and corn with the vegetables, lentils and quinoa in the crock pot and add the coffee, sugar, molasses and spices to the crockpot.
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Cook on low for 4-6 hours.
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Taste test and add spices, sugar or salt to taste.
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Garnish with preferred toppings.
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Rinse and recycle the tin cans.
by bigredrickshaw