There is that time of year each fall where chili seems a distant memory and I get so excited about making it! And I love a good slow cooker recipe. I have tried several chili’s and this one has always been a tried and true good choice.
1 large onion, peeled and diced
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
3 bell peppers, seeded and diced (I prefer yellow, red and orange over green but any will do)
1 jalapeno pepper, seeded and diced
4 stalks celery, diced
1 can (15 oz) diced tomatoes
2 carrots, diced
1 1/2 Tbsp chili powder
2 tsp ground cumin
1 1/2 tsp sea salt
1 tsp dried oregano
Cheddar Cheese, chives, avocado (optional)
1. Combine all ingredients in a crockpot.
2. Cook on high for 4-6 hours or low for 8-10 hours.
3. Serve in individual bowls, topping with cheese, chives or avocado.
Serving Suggestion: Serve over sweet potatoes or with corn bread.
Photo Credit: Cooking Light