Hello, friends!
I’m bringing you this simple, easy Crock-Pot chili recipe that’s perfect for dinner. This chili is something that I’ve been craving for a second, so I decided to make a video! The recipe/ingredients will be listed down below. I hope you enjoy this sit-down food video and I will see you in the next one!
Ingredients:
3 cups pinto beans
1 cup kidney beans
water (enough to cover the beans)
2 tbsp salt
2 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp garlic salt
10 tbsp (or like half the bottle lol) chili powder
black pepper (to taste)
1 tsp cayenne
1 stalk of celery
1/4 cup red onion
1/4 cup green bell pepper
1/4 cup red bell pepper
tomato sauce (the big can)
Recipe:
1. Pick out rocks from the beans
2. Soak beans overnight or until they double in size
3. Drain water, add beans to Crock-Pot, and add enough water to cover the beans
4. Start layering in seasonings
5. Put the top on it and put the temperature on high
6. After 4-6 hours, add in the vegetables. Put the top back on and continue to cook on high for a couple more hours
7. Add tomato sauce after the beans are done cooking! Then, layer in more seasonings to taste
8. Put the lid on, cook for at least 30 minutes to set in the seasonings
9. Plate and enjoy!
Here’s a playlist of more of my vegan recipes 🙂
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