Heathen chili
If you are willing to offend any religious chili-eaters in your household, this meatless chili may well corrupt you.
Servings: 8
Preparation Time: 12 hours
Ingredients
- 1 1/2 cups dry black beans
- 1 cup dry pinto beans
- 1/4 cup dry adzuki beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 large tomatoes
- 2 medium jalapeños, chopped
- 3 cloves garlic, crushed
- 1/4 cup red lentils
- 2 1/2 cups water
- 1 teaspoon sea salt
- 1 teaspoon marjoram
- 1 teaspoon sage
- 1 teaspoon black pepper
- 2 teaspoons oregano
- 1/4 teaspoon allspice
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cumin
Steps
- Soak the beans overnight, or in boiled water for an hour
- Pressure cook at high for 11 minutes with 6 cups of water.
- Save the liquid: use for the 2 1/2 cups water.
- Quarter and purée the tomatoes.
- Mix all ingredients in crockpot
- Cook on low for 10-12 hours.
If there is one recipe that justifies my owning a crockpot, this is it. Rather than hamburger or beef, a mixture of beans makes this chili’s base. This has slowly become my favorite chili recipe.
It’s a heathen chili because you can have a chili without beans, but chili without meat is sacrilegious.
For a meatier (but still heathen) chili, replace the olive oil with 1/2 cup browned ground beef, slices of sausage, or even shrimp.
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