Slow-Cooked Two-Bean Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)