It has been raining here for 3 days, and even though we don’t get snow it somewhat feels like winter (okay, maybe fall). Last week we had Broccoli Cheddar Soup and Shepherd’s Pie, both cold weather favorites in our house.
This chili would be delicious paired with cornbread or an old family favorite, PB&J’s. Yes, you read that right. I grew up dipping peanut butter and jelly sandwiches in my chili. This chili would be just as good with a pound of grassfed beef added to it.
1/2 cup each dry black beans, chickpeas, kidney beans
1 onion, diced
3 cloves garlic, minced
2 tomato, diced
3 cups tomato juice
3 cups vegetable broth
2 teaspoons of the following: cumin, sage, thyme, chili powder
S&P to taste
Soak&Cook Beans: The night before if using dry beans place all in your crock pot and cover with water, doubling the amount (we’re using 1 1/2 cups of beans, so add at least 3 cups of water). Add a splash of apple cider vinegar and cover. Leave overnight, drain off liquid, rinse, and add 3 cups of water back. Cook in crock pot for 4-5 hours on high or 6-8 on low. Drain and rinse.
Place onions and garlic in buttered skillet and cook until tender, about 5 minutes. Add to crock pot. Add all other ingredients to crock pot, heat through on low until ready to eat.