Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.
2 cans black beans (drained and rinsed)
2 cans red/kidney beans with juice
2 large cans stewed tomatoes
1 onion, finely chopped
1 large green pepper, chopped
lots of garlic
1 teaspoon red chili flakes
1-2 teaspoons red chili powder
2 teaspoons thyme
1 bay leaf
1/2 cup frozen corn (optional)
6 button mushrooms, chopped (optional)
Original instructions:
Combine all ingredients and simmer for 1-2 hours (works great in a crockpot).
Adjust seasoning amounts as desired...add a splash of vinegar if it is too sweet.
Serve with shredded cheese and sour cream if desired.
*Any canned beans work great, so experiment...mix and match - black, kidney, Northern, garbanzo, etc.
*Sauted ground meat can be added, too.
Serves 6-8.
Can do ahead (combine, refrigerate, cook next day).
Dried beans instructions:
Rinse a variety of dried beans (I used between a cup and a cup and a half), simmer in the crockpot for 4-5 hours on high. Just before time is up, saute ground meat (if you are using it) and add all other ingredients in frypan. Drain beans and put in crockpot again. Add some chicken stock or water since you don't have any liquid from the canned beans and add the ingredients from the frypan. Simmer again for an hour or so on medium.
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