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Bean Chili

January 27, 2017
by Kuenzi Wiswall

Use medium size slow cooker. If cooking beans from scratch this recipe takes planning ahead as the beans need to be pre-cooked before starting the chili

  • 2 cups (3/4 lb) dry beans (Soldier, King of the Early or other kidney style bean)
  • 1 lb ground beef (optional)
  • 1 onion, chopped
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • ½ tsp oregano
  • ½ tsp cumin
  • 2 - 4 c. chopped veggies including carrots, kale, roasted red peppers, squash, etc
  • Valicenti Pizza Sauce (use as a tomato base) or one 28 oz can chopped tomatoes
  • 1 ½ c broth or water
  • 1 c. frozen corn
  • Salt to taste
To cook beans:
  1. Soak beans (optional), cook till soft but not mushy. Drain and set aside (refrigerate overnight if cooking them one day ahead)
To make chili:
  1. In a large skillet cook the onion, garlic, chili powder, oregano and cumin; add the veggies to the skillet, stir-fry them 5–10 minutes, then add the mixture to the slow cooker.
  2. Cook the ground beef, if using, in the same pan, add to the slow cooker.
  3. Put the beans, tomatoes, and broth in the slow cooker. Cook on low for 7 – 9 hours.
  4. Add corn for the last 15 minutes of the cooking time, and salt to taste.
  5. The leftovers are great to freeze.