If you’re new to this blog–thanks to the whole 2012 Bloggie thing, then let me tell you that we eat a lotta home-cooked beans here. Not only are they nutritious, but they’re also economical.
Credit to my husband who figured out that the carrots, once added to this bean chili, would add a “meaty” texture sans meat. The end result is a favorite meal at our house that freezes beautifully.
Want to go full-tilt vegetarian with this dish? Opt for the veggie bouillon. If you want a beef or chicken taste, go with the beef or chicken bouillon.
1 cup EACH red, black and pinto beans (sorted, rinsed and drained)
2 quarts water
2 bay leaves
2.5 cups carrots (shredded or julienne)
1/2 cup diced red bell pepper
1 cup diced onion
3 cloves garlic, minced
4 Tbsp. no-salt added chili seasoning (Williams Original brand recommended)
1.5 cups chopped tomatoes (Pomi brand recommended)
2 Tbsp. organic Better than Bouillon (vegetarian, chicken or beef)
Add water, bay leaf and beans to stockpot. Bring to boil over high. Boil 2 minutes and then move contents of pot to slow cooker. Cook on high heat in slow cooker until beans are tender, about 4.5 hours. Do not drain beans.
Coat bottom of a large stockpot lightly with olive oil. Add onions and garlic. Saute until onions begin to become translucent. Add carrots and red peppers. Saute everything until carrots become soft. Add beans (reserving water in cooker), tomatoes, bouillon, and chili seasoning. Add water from slow cooker to mixture in order to achieve desired consistency. Bring to low boil over medium. Reduce heat to simmer for about 30 minutes. (If you’d like, you can add a pinch of salt or a bit more bouillon to taste.)
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