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Good & Spicy Chili

What you need: 

2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder

What you do: 

1. Place all the ingredients in crockpot.
2. Cook 6-8 hours on low.
I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.

Preparation Time: 
8 hours
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

i cannot stress how AWESOME this chili is!!!! :)>>>
we add TVP when we make it and this time we added a habenero, a hot finger pepper, a chili pepper, a jalepeno, and hot chili beans....we love spice!!!
it makes a ton, but  leftovers freeze great. perfect cold weather meal!!! ;)b

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This was delicious and I usually don't like veggie chili.  I used 1 can each of garbanzo, black, and kidney beans, drained along with 1/2 cup red lentils.  To that I added about 1/2 jar hot salsa along with 1 can of chopped tomatoes with jalapenos and the 1 can of tomato sauce.  Seasonings included 1 tsp. of Adobo, 1 tsp. of cumin, and 1 tsp. of Valle de Sol chili powder (Whole Foods) and 1 tsp. of Mexican Fiesta chili powder (Frontier) and 1/2 tsp. garlic powder.  I also added some "beef" soy crumbles to the pot.  I didn't add the jalapenos because I didn't have them, but that's why I added the chopped tomatoes.  About an hour into cooking it looked dry so I added approx. 1 cup vegetable broth and that did the job.  I thought we would have leftovers, but it was gone!  Perfectly seasoned for my son and I and for my husband who likes it hot, he just threw on some hot sauce.  Great recipe!

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I made this with dried beans soaked overnight, so I'm guessing, if using canned beans, you don't drain them because this, though tasty, is DRY DRY DRY.  I just got home and added water to it, but geez it's so dry!  Can we get some clarification on the draining/not draining if using canned beans?

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Just made this tonight....freakin fantastic!
I'll never buy store bought chili mixes again.

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I made this for my 19 yr old vegan daughter and I went with the smaller dosage of jalapenos and jalapeno juice.  It was good but tasted more like beans than chili and definitely was not spicy enough.  My daughters born and raised in Tx and puts hot sauce on everything and she thought it needed more fire.  So don't be afraid to go full bore with the jalapenos and next time I try it I may add more chili powder (but it may also be that my chili powder was old).  A nice recipe for non vegans as well.  Put over corn chips or rice.  I halved all ingredients and it still made a lot!  I also did not drain the beans.  Wasn't sure about that but it all seemed to work.

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This was OUTSTANDING!!  This was great!  The only thing that I will do differently is more peppers...but my BF and I always eat insanely spicy food.  This recipe also made a TON!  And it's super filling.  My BF always complains that I don't give him enough to eat, but one bowl was all he could eat and I couldn't even get through it!  Awesome, this will be a staple in our house :)  Thank you for posting!

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I think my slowcooker is on the frizzt! I cooked this chili for eight hours and it still wasnt cooked. On high for a couple more hours..just about done. A few more hours (i'd given up hope by this point and cooked something else but it was the principal!!)and finally switched off the slowcooker before i went to bed. I gave up.

However....the next day i had unexpected family turn up for lunch. I bit the bullet and served the reheated chili with tortillas and nacho vegan cheese. I sat waiting for a reaction...phew...they all loved it! I tried mine and loved it too! So the moral of this tale is never give in. Stick with it and you will eventually end up with a fantastic meal. Keep the faith and all the other corny sayings!  ;) ;D

Thank you Carp8351

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Yummy!  I used one can dark red kidney beans and one can black beans for more variety.  I also used a little salsa, cumin, and TVP chunks to round out the flavors and texture.  I served it with Tofutti Sour Cream and even the meat eaters in the house couldn't get enough.  Definitely a satisfying and delicious meal.

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This was really tasty. I added some chopped green peppers, soy crumbles seasoned with cumin, and dark baking chocolate squares (not vegan).

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Anonymous

This chili is terrific! it is by far the best vegetarian chili recipe I have ever tried.
The only thing; if you make it for someone with sensitive tastebuds, (like I did for my wife) you might want to leave the jalapeno out and let each person add it to their own bowl. I like hot stuff, I thought it was a 'little' spicy. My wife thought it was a lot spicy, but she really liked it anyway.
However, in the future I'll just add the jalapeno to mine when I dish it up.

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