This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.
"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart."
-Thomas Fuller, Writer
This is a simple and easy chili that works great on the stove but just as well cooking for about 12 hours in the crock pot on high. Add all the ingredients, set the crock pot and go. If you are around, stir the chili occasionally, but this isnít absolutely necessary. Like all pantry meals this recipe relies to some extent on what you have in the pantry. You can use fresh onions and peppers, for instance.
This chili can take a lot more heat -- thereís not a lot of spice in it. If you like really spicy food, add a few jalapenos or simply increase the amount of cayenne pepper. Personally I like a touch of cinnamon in my chili - 1/8 teaspoon is more than enough.
I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc
Servings = 6 | Serving size =1 1/2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Basic Six Bean Mixture
This recipe makes great leftovers. The chili freezes well.
|2 1/2 cups||Basic Six Bean Mixture|
|1/2||10 ounce package frozen diced onions|
|1 lb||package frozen mixed bell peppers|
|1 28 ounce can||no salt added diced tomatoes|
|1 28 ounce can||water|
|1 1/2 tsp||chili powder|
|1/8 tsp||cayenne pepper|
|1 tsp||ground cumin|
|fresh ground black pepper (to taste)|
|1/4 ounce||reduced-fat cheddar cheese (per serving) (shredded)|
Place the six bean mixture in a medium stock pot with the onions, bell peppers, tomatoes, water, chili powder, cayenne pepper, salt, cumin and pepper.
Stir well and place over medium-high heat until the chili comes to a boil. Reduce to a simmer and let cook for about 3 - 4 hours until the beans are tender. Stir occasionally.
Serve topped with cheddar cheese.
Serving size = 1 1/2 cups
Servings = 6
Amount Per Serving
|Calories 281||Calories from Fat 17|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 17g||69%|
|Vitamin A 101%||Vitamin C 375%|
|Calcium 14%||Iron 29%|
|Vitamin K 18 mcg||Potassium 1290 mg|
|Magnesium 121 mg|