This past week I had a hankering for chili – it’s that time of year again! The cold weather snap has just set me in the mood. So, I pulled out my crock pot and got to work. Thanks to some beans and tomatoes I found on sale, the entire 6-quart pot of chili cost me about $5 – that’s alot of meals for $5! We’ve eaten chili in a bowl, chili on a baked potato, and chili with cheese and crackers. Healthy and budget conscious – exactly the recipe I want!
3 pounds beans – I used Kidney Beans, Red Beans, Black Beans, and Chick Peas mixed together
1 jar tomato sauce – I had a jar of Italian flavored pasta sauce I found on sale
2 (14.5 ounce) cans diced tomatoes, undrained
1 onion, chopped
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon garlic powder
Optional: Corn, 1 pound ground beef, etc as desired for your chili
Soak beans overnight. This can be done in the crock pot or in bowls. Drain and rinse beans the next morning.
Place all ingredients in crock pot and mix together. Cook on low for about 12 hours (I soaked my beans all day and then allowed the chili to cook all night and into the next day). Check chili occasionally to see if it needs more liquid. Taste test.
Chili can be eaten immediately or stored in the refrigerator or freezer. I placed mine in containers perfect for individual meals we can just pull out of the freezer. Also works great placed in smaller containers to send with lunches for Ryan.