I created this recipe to serve as dinner for the Super Bowl this year. It came out pretty well, if I do say so myself. But that's the great thing about chili: it can be customized to any cook's taste. Reading about conditions and practices in CAFO's (confined animal feeding operations), I decided to skip the meat in the traditional chili recipes and double up on the beans. Enjoy!
2 cans black beans
1 can kidney beans
1 can pinto beans
4 tomatoes, diced (or 2 cans diced tomatoes)
1/2 onion, diced
4 celery stalks, chopped
4 carrot sticks, peeled & chopped
1/4 c brown sugar*
tomato juice (or V8 juice, or bloody mary mixer, or water, or any combo thereof)
2 t chili powder*
1 t onion powder*
1 T EVOO
salt & pepper
1. Sauté onion, celery, and carrots in EVOO.
2. Drain & rinse beans, add to slow cooker with tomato and sautéed vegetables. Cover with tomato juice (or substitute). Add brown sugar, chili powder, onion powder, and salt and pepper.
3. Cook on high 3-4 hours. (Can also cook on low 6-8 hours.) Season to taste. Serve hot. Makes a full crock-pot: leftovers can be frozen.
* Measurements approximate, season to taste. This recipe makes for reasonably sweet chili with a little kick.
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