No time to cook? We’ve got the perfect solution (and no, it’s not take out).
Get the recipe for our Slow Cooker Chili: https://californiagrown.org/recipes/slow-cooker-chili/
INGREDIENTS
For the chili:
1 jalapeno seeded, finely diced
1 yellow onion diced
1 red bell pepper seeded and diced
5 cloves garlic minced
15 ounces canned fire roasted diced tomatoes, with liquid
30 ounces canned black beans, without liquid
15 ounces canned kidney beans, with liquid
15 ounces canned pinto beans, with liquid
1 TBSP chili powder
1 TBSP cumin
½ tsp coriander
½ tsp garlic powder
¼ tsp cinnamon
2 tsp salt
1 tsp black pepper
¼ -½ cup vegetable broth if needed
2-3 prunes or dates, optional finely diced: for sweetness, if desired
INSTRUCTIONS
To make the chili:
Dice the jalapeño, onion, red bell pepper, and mince the cloves of garlic.
Put the diced veggies, minced garlic, fire-roasted tomatoes (with liquid), black beans (drained), kidney beans (with liquid), and pinto beans (with liquid) into the slow cooker.
Stir in chili powder, cumin, coriander, garlic powder, cinnamon, salt, and black pepper. If the liquid in the cans of beans is low or the chili looks like it needs a tad more liquid you can add anywhere from ¼-½ cup vegetable broth at this point. Add in diced dates or prunes is using.
Cook on low for 6-8 hours or on high for 4-5 hours.
Taste and adjust the seasoning, then serve with your favorite toppings (we love Real California cheese and sour cream or crema). Enjoy!
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Learn how to tell where your food is from here: https://californiagrown.org/how-to-support-our-california-farmers/
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