I realize that I’ve made chili before and put up the photos of the event on Facebook – – but this is a different recipe that I got from www.recipezaar.com . I made it for a holiday gathering this past Christmas and enjoyed it so much that I decided to make it again. The secret is the addition of baked beans: the sweet combined with the saltiness of the other ingredients – – and the spiciness of the jalapeno, chili powder and can of green chilis – – – – well, it’s nothing short of heavenly.
- 1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
- 1 (16 ounce) can vegetarian baked beans
- 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
- 1 (15 ounce) can whole kernel corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 zucchini, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1 (4 ounce) can diced chilies
- 1-2 jalapeno, chopped (depending on how much heat you want)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cilantro (optional)
I went ahead and did a rough chop of the onion, bell pepper, celery and zucchini. Please remember that I “rough chop” because I don’t know how to do anything else – – but in this chili, it doesn’t really matter. Thank God.
Next I sauteed the vegetables in a skillet which always makes me feel like an Actual Cook instead of just a Crockpot Poser Cook. Unfortunately, I was feeling a bit too bold this time, and I tried to do a pan toss instead of a stir, and some of the vegetables fell on the floor. Next time, I’ll practice first with something that I’m not going to need to eat later.
Once the vegetables looked tender, I dumped them into the crock pot:
And once the actual “cooking” part was done (yay!), then I began opening cans of beans and the rest of the dry ingredients and putting them all in the crockpot along with the sauteed vegetables
At that point, I needed to add the tomato puree and black bean soup. These are the only two “liquid” items in the recipe. The mixture is very thick when you first mix it all together – – but as it cooks, it breaks down and forms a wonderful chili texture.
Once mixed up, I turned the crockpot to “High” and went to go do other things for 4 hours. On this particular afternoon, what I did was watch “The Money Pit” starring Shelly Long and Tom Hanks. That movie’s got some great parts in it, but my absolute favorite is when he has a complete hysterical laughing fit after the bathtub falls through the floor and crashes onto the floor below them:
That scene gets me Every. Single. Time.
Anywho…once the movie was over, I checked in on the chili and this is what I found:
Mmmmmmm. It smelled and tasted SO good. I will admit that I added a LOT more chili powder at this point, one more jalapeno, and some red pepper because I like my chili really spicey.
I let it cook for another hour and a half or so…and then served it up in a bowl and topped it off with some reduced fat chedder cheese, lowfat sour cream, and cilantro to eat in front of some bad TV. Bad TV and good chili on a Sunday night….what could be better?
Love, love, LOVE this recipe. It’s some of the best chili I’ve eaten – – vegetarian or otherwise. Make it now!!!
Go on…..go! Shoo! Go get the ingredients! 😉