Fire Roasted 7-Bean Crockpot Chili
A smoky tasting meat chili with fire roasted tomatoes, bell peppers, serranos and the rich depth of seven different beans.
You see, after mom brought me all those ripe tomatoes from her garden and I fire roasted multiple batches of them, I made some of them into salsa, and some of them into enchilada sauce, and I canned some of them, but then I still had jar upon jar of them piling up in my fridge. My son asked me what was up with all those tomatoes in the fridge?!?!!!
So I thought to myself, “self, it’s time to DO something with those tomatoes!” … but what? I had a very busy weekend running the daughter to dance … no time … so I thought it was time to let the crockpot come to the rescue …I threw a bunch of the tomatoes in my crockpot with some beans and meat, peppers and seasonings. We came home to an amazing-smelling house and a humongous batch of chili … LOL my fridge was even MORE full now that I’d ADDED to the tomatoes!
I decided to freeze most of it and kept out enough for me to eat and maybe share with some friends. This will be a wonderful thing to bring to share with the family at Thanksgiving when we have so many mouths to feed and we all get tired of cooking after “the big day”!
- 1 pound lean ground meat (I used ground venison, but turkey, chicken, beef, or pork would work too ... or for a vegetarian chili, throw in some mushrooms instead!)
- 1 cup chopped onion
- 2 stalks celery, chopped (about 1/2 cup)
- 5 - 7 cloves of garlic, peeled and chopped
- 1 large bell pepper, chopped (about 1 cup)
- 6 cups fire roasted tomatoes (peels removed, roughly chopped, with juices)
- 4 cups beef broth
- 1/4 cup of EACH dry bean (feel free to mix & match the types of beans you use ... this is what I used): Great Northern, Red, Black, Pinto, Green split peas, Yellow split peas, Red lentils
- 1 bay leaf
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 1 - 4 serrano or jalapeno peppers (depending on how hot you want your chili!)
- For topping: shredded cheese, greek yogurt (or light sour cream), and snipped green onion
- Throw all the ingredients except the Red Robin Seasoning and the hot peppers into a crockpot. Stir to mix everything well, set the crockpot on low and let it cook all day.
- When you get home from the day's escapades, add the Red Robin Seasoning and a hot pepper. Stir and taste. Add more hot peppers and/or seasonings to taste.
- Serve hot, with shredded cheese, greek yogurt or sour cream, and green onion for toppings.
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