SPICY SOUTHWEST FOUR BEAN CHILI
It is that time of year where it feels like it is just too cold to do just about anything, and sometimes the only thing that can warm the soul is a good warm bowl of hearty chili. As someone who is not a meat eater and a part-time, wish I was a better full-time, vegan it can be challenging to make a meal that is both filling and nutritious all at the same time. However, I have mastered the chili recipe that will have any meat eater (even Daddy Wise) begging for seconds. This recipe can, of course, be altered to add in your favorite chili meat and even be paired with some shredded cheese, but some cornbread is the perfect match to this hearty helping. So without further ado, the recipe is as follows:
Black Beans, rinsed and drained (2 Cans)
Red Kidney Beans, rinsed and drained (2 Cans)
Navy Beans, rinsed and drained (2 Cans)
Pinto Beans, rinsed and drained (1 Can)
Crushed Tomatoes (1 Large Can)
Diced Tomatoes (2 Cans)
Rotel (1 can)
Vegetable Broth (1 Cup)
Garlic, minced (2 TBS)
Chili Powder (¼ Cup)
Cumin (4 TBS)
Cayenne Pepper (1 TBS)
Cilantro (2 TBS)
In a Crockpot combine all ingredients except the cilantro. Cook on high for 4 hours or low for 6-8 hours. Ingredients will be well combined and bubbly. Top with cilantro — stirring into mixture. Serve with cornbread and desired toppings.
Tip from the chef: When making cornbread either from scratch or the box for a little extra kick add in some chopped up jarred jalapeños; for a sweet cornbread drizzle in a little honey. I always go for the spicy I love a good kick.
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Until the next craving strikes,