Recipe: Crock-Pot Three Bean Chili with Avocado

Recipe: Crock-Pot Three Bean Chili with Avocado

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Need to feed a crowd when you have very little time in which to do it? This is your ticket; it serves 10, is easy to make. and surprisingly delicious. It is great to feed a robotics team or bring to a church potluck. And it cooks even while you are out of the house…

 

For Chili

1 (28 oz) box of chopped tomatoes
1 (15 oz) can of small white beans
1 (15 oz) can of small red beans
1 (15 oz) can black beans
1 (12 oz) jar of roasted red peppers, drained and chopped
1 large sweet onion, diced
1 yellow pepper, seeded and diced
2 jalapeño peppers, seeded and diced
1 1/2 – 2 Tablespoons chili powder
2 Tablespoons olive oil
2 Tablespoons organic cornmeal
3 cloves garlic, grated or minced
2 teaspoons vegetable bouillon (I use organic Better than Bouillon)
1 1/2 teaspoons of cumin
1 teaspoon oregano
1 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

 

For garnish:

2 ripe avocados
1/2 cup fresh cilantro, chopped
2 Tablespoons fresh lime juice

 

Put all the ingredients for the chili in a crock pot and cook on low for 8-10 hours, or on high for 4-5 hours.

Just before serving, stir together the ingredients for the garnish.

Top the chili with the garnish and enjoy.

 

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

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