I once got a hankering for warm pineapple and steak while lounging about. A dish was created! It’s really simple to double this recipe, but if you do, be careful with the sugar.
| Prep Time: | 20 mins |
| Cook Time: | 10 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 8 cups water
- 1 (16 ounce) package dry kidney beans
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can crushed tomatoes
- 1 (8 ounce) package dry lentils
- 1 (8 ounce) package dry black beans
- 1 (6 ounce) can tomato paste
- ½ cup white sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 onions, chopped
- 3 cloves garlic, minced
Instructions
- Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
- Cook on High for 6 hours.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
- Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
- Add red pepper if you like spice.
- You could easily cook on Low for 10 hours and then turn it up to high for 2 hours depending on your schedule; play around with it. The main point is getting the dry beans tender.
Reviews
Really good recipe. I love the simplicity. I used red peppers. It was too sweet. I would recommend using quarter cup of sugar
I live in China and have been craving some good ol’ American chilli! This was perfect! However, I added about 1 tablespoon of taco seasoning to the mixture in the crockpot for a little extra kick! It turned out delicious!
This was great!! Will be making again.
This was a great recipe. I didn’t have time to wait for dried beans so I used low sodium canned and part way through I realized I didn’t have and kidney beans so I substituted black beans I also substituted 2 tbsp of maple syrup for the white sugar (I don’t use white sugar for anything)which turned out to be delicious. I would have given it 5 stars but it could have used a bit more flavour. All in all we enjoyed it for dinner and then lunch a day later.
Delicious! Only used half of the sugar and added salt and it was awesome!
horrible. way too much sugar, and they should say to boil the beans first. no no no. unedible.
Excellent base recipe but I did change a few things. Found it a little dry, and added an extra 28-oz can of diced tomatoes plus a little water. I also added more chili powder to get a bit of a kick. I also did not need to cook it after adding the sauteed onions and garlic; the beans were already tender without being mushy. I really enjoyed the end-result – so healthy and delicious – not to mention affordable!
Made a few changes. I added green peppers and jalapeño and red pepper flakes. Good recipe just a little to sweet. I put this over yellow rice. I definitely would make this again.
Glad to find this recipe, as I had assorted leftover dry beans I wanted to use up. I followed the recipe to the letter, and it’s very tasty, but more like glorified baked beans. Going to try adding more spices to see if that helps.
I love this recipe. I made a change based on 12 servings. I used a 1/4 cup light agave nector in place of 1/2 cup of sugar. Yes, this is a sweet chili, but that’s what I like about it.
Concur with the other assessment. It is remarkably devoid of salt and is too sweet. With good kernel corn one doesn’t need that much sugar. I agree on the desire for a nice sweet chili but it should be arrived at through slightly more natural means. as for salt, perhaps the original chef intended for some of the original ingredients to be salted at the onset. Barring dietary restrictions this recipe will improve dramatically with pitches of salt across the board. Consider garnishing with fresh cilantro and queso fresco for a southwestern flare!
This recipe has a nice start. We thought it was too sweet and it needed salt. Can be a good vegan meal, but make it the day before you serve it, after the flavors had a chance to marry.