Corn | Main Dishes | Peppers | Pinto Beans | Soups
Chili
Chili
This is a from-scratch recipe that starts with dry beans and doesn't use any vege-burger. A version using canned ingredients is also included.
Servings: 8 people
Equipment
- 1 Crockpot
Place in crockpot:
- 2 cups dry pinto beans
- 2 cups dry kidney beans or replace with more pinto beans
- 2 tsp. salt
- 11 cups water
Cook on high overnight (depending on your crock pot–on low mine won’t cook beans overnight, but if yours will, you can cook on low).
In the morning add:
- 2 onions, chopped
- 2 cups kernel corn fresh, frozen, or canned
- 1 can (28-oz) diced tomatoes
- 1 can (7-oz) diced green chilies
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 1/4 cup taco seasoning
- 2 Tbsp. ranch dressing mix
Cook on high for several hours.
Chili
This version recreates the same recipe as above but uses canned ingredients for quicker prep.
Servings: 8 people
Sauté in a little water or oil:
- 2 onions, chopped
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
When onions are tender, add the following ingredients:
- 5 cans (16-oz) beans any mixture of kidney and pinto beans
- 1 can (15-oz) kernel corn
- 1 can (28-oz) diced tomatoes
- 1 can (7-oz) diced green chilies
- 1/2 tsp. dried oregano
- 1/2 package (1 oz) vegan ranch dressing mixed with Kroger Ranch Dip Mix is vegan
- 1 envelope (1.25 oz) taco seasoning
