Vegetable Chili with Bell Peppers and Beans

My Dad loves to make chili in huge batches over the stove in huge, bulky pots.

Me? I prefer to use my slow cooker and make the cooking process as easy as possible.

This chili recipe is so easy, I challenged a 5th grader (Joe) to make the recipe and record it as a video.

He did it!  And his video is great (I hope you take just a couple of minutes to watch it; link below). He makes it look so easy and carefree.

Here are the written instructions for you to follow:

Combine in a slow cooker:
Protein
3 cans– 15 oz  of any kinds of beans: kidney, white, pinto, black or great northern, any mix, drained and rinsed*

Vegetables—
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1 stalk celery, chopped

Seasonings
1 Tablespoon chili powder
2 teaspoons cumin
1 ½ teaspoons dried oregano
½ teaspoon paprika
2 teaspoons brown sugar
salt/pepper to taste

Liquid
1 – 28 oz can tomato sauce
1 – 28 oz can diced tomatoes

Directions:  Add all ingredients to slow cooker, stir to combine, and cook on low for 8 to 10 hours.  Makes 10 cups.

 

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