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A Chili Recipe You Cannot Resist!

14 Dec. 2011 Posted by Hannah Mich
chili, soup, winter meals, beans, recipes, cooking, vegan

I love making homemade chili. The smell of it fills the house and it is the perfect dinner for a cold, winters day. This recipe can easily be made with or without meat, depending on if you are a meat lover or a vegetarian. You can make this soup over the stove, but is best when it cooks in a crock-pot all day. Getting hungry yet? If you don't know what is for dinner is your answer!

Chili Recipe

16 oz bag of dried kidney beans

32 oz tomato juice

16-24 oz beef broth [use vegetable or mushroom if vegan]

1 large green sweet pepper

2 jalapeno peppers

1 medium to small yellow onion

1 8 oz can of diced tomatoes [or fresh tomatoes]

3 tbsp chili powder [or to taste]

1 1/2 tsp cumin powder [or to taste]

1 tsp garlic powder

Add salt to taste

1 tbsp brown sugar or molasses [optional]

1/2 to 1 lb of ground chuck or ground turkey [optional]

If you want to thicken up the chili, dissolve a 1/4 cup of corn starch in a 1/2 cup of cold water and add to the chili.

"the smell of chili will be welcoming you at the door."

First soak the beans overnight in water. Rinse the beans off before putting into the crock-pot. Dice up the onion and peppers and add to the beans. Then pour in the tomato juice, broth and diced tomatoes. If you are adding meat, I recommend cooking it in a fry pan first. Next add the spices and brown sugar, or molasses. Put the crock-pot on low for 8 to 10 hours. When you get home from work, the smell of chili will be welcoming you when you walk through door. YUM! I like to sprinkle a little sharp cheddar cheese and a dollop of sour cream on top, and then devour. This makes a big batch of chili. The good news is that it is great warmed up for lunch the next day and freezes well, too.

Image: nuchylee /


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