Kidney Bean Crockpot Chili

I don’t know about your neck of the woods, but Fall is definitely potluck season around here.

Every year, not a weekend goes by in late September and October that I don’t have to cook up a dish for a crowd; I’ve got some favorite pot luck fare and this kidney bean crockpot chili recipe fits into that category.

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Chili can be made with many types of beans. I usually make chili with black beans, but this time I used kidney beans (I’m blogging the letters of the alphabet this month and it’s “K” day after all). To make things simple, I like to cook chili in a crockpot- I love how you can throw all the ingredients in the crock pot in the evening and your meal is ready the next morning!

This is a vegetarian chili; you can brown 1 pound of organic grass-fed turkey or beef and add it to the recipe, if you like, but my family prefers vegetarian chili, so I don’t usually add meat.

Because I’ve been intrigued by the idea of adding chocolate to chili as of late, I added some cocoa powder as well as dark chocolate to the chili at the end; the chocolate adds a rich and somewhat mysterious flavor that I really like. If you don’t fancy the idea of chili with chocolate, just leave it out.

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This post is linked to Miz Helen’s Texas Star Chili Cook Off!

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Recipe for Vegetarian Crockpot Chili with Chocolate

Ingredients

  • *1 onion chopped
  • *3 garlic cloves peeled and minced
  • *3 carrots peeled and chopped
  • *2 stalks celery chopped
  • *2 green or red peppers or a combination, diced
  • *two 15 oz. cans kidney Beans with liquid
  • *two 28 oz. can whole tomatoes in juice
  • *1-2 tsp. paprika
  • *2-3 Tb. chili powder
  • *1-2 tsp. cumin
  • *1/2 tsp. dried oregano
  • *1 tsp. Himalayan or sea salt
  • *1/2 tsp. ground cinnamon- optional
  • *1 Tb. organic unsweetened cocoa powder- optional mixed in before serving
  • *1-2 oz. 60-70% dark chocolate grated- optional, mixed in before serving

Instructions

  • 1. Add onions, garlic, carrots, celery, green peppers, beans, tomatoes, and spices to your crockpot. Stir and break the tomatoes into smaller chunks.
  • 2. Cook on high for an hour or two, and then reduce to lower temperature setting for 8 hours or overnight.
  • 3. Taste and adjust seasonings, and add optional cinnamon and chocolate before serving.
  • 4. Top with organic sour cream or creme fraiche, shredded organic raw cheddar cheese, minced green onions, minced cilantro, diced avocado, fresh salsa or your garnish or choice!