Chili

I wanted a from-scratch chili recipe that I could make with dry beans and basic canned tomatoes. I also didn't want to have to buy vegeburger to put in. This is adapted from a recipe I enjoyed that used more canned ingredients.

Place in crock pot:

2 cups dry pinto beans

2 cups dry kidney beans

2 tsp. salt

11 cups water

Cook on high overnight (depending on your crock pot--on low mine won’t cook beans overnight, but if yours will you can cook on low).

In the morning add:

2 onions, chopped

2 cups kernel corn, frozen or canned

1 quart canned tomatoes (diced or pureed)

1 can (7-oz) diced green chilies

1/2 of a bell pepper, chopped

2 cloves garlic, minced

1/2 tsp dried oregano

1/4 cup taco seasoning (not the recipe from this blog--needs to be regular taco seasoning with chili powder in it)

2 Tbsp. ranch dressing mix

Cook on high for several hours.

Canned ingredients version:

Sauté in a little water or oil:

2 onions, chopped

1/2 of a bell pepper, chopped

2 cloves garlic, minced

When onions are tender, add the following:

5 cans (16 oz each) beans (use a mixture of kidney and pinto beans (or two 40-oz cans)

1 can (15 oz) kernel corn

1 can (28 oz) diced tomatoes

1 can (7-oz) diced green chilies

1/2 tsp dried oregano

1/2 package (1 oz) vegan ranch dressing mix (Kroger Ranch Dip Mix is vegan)

1 envelope (1.25 oz) taco seasoning