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Slow-Cooker Chili
Created by Mel, Thursday, 20 January 2011
Description Yummy, super easy chili that can easily be made vegetarian, if desired.
At a glance
  • 1 (24 oz) jar chunky tomato salso
  • 2 Tablespoons Chili Powder, plus additional to taste
  • 1/2 cup ketchup OR 6 oz. can tomato paste
  • 2 (16 oz) cans black beans, drained and rinsed
  • 1 (16 oz) can dark red kidney beans, drained and rinsed
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/4 black pepper
  • Optional:
  • Add 12 oz package of frozen veggie crumbles
  • OR
  • Add Brown 1 lb ground beef with onions
  • Serve with: (optional, of course!)
  • Cheddar Cheese
  • Cinnamon Rolls, etc.
  1. Pour all ingredients together into a slow-cooker/crock-pot. Mix well. Cover and slow-cook on low for 4-6 hours.
  2. Serve warm with shredded cheddar cheese, cinnamon buns, or crackers-whatever you have on hand!
  3. You can easily freeze leftovers and reheat 4-6 hours in the crock-pot again (might need to add a little water) or for a quicker dinner, just reheat for an hour or so on the stove.

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