Prep 10 mins
Cook 4 hrs
December 26 and the last thing I want to see as another store. Desparation leads to inspiration and this was the result. A soupy chili with a complex flavor that is part spicy and smokey with slightly sweet undertones from the pineapple. Since this was a pantry clearing experiment, you should feel free to do the same. Replace the pink beans with kidney beans or use red peppers instead of green ones.
- 1 onion, chopped
- 1 green pepper, chopped
- 2 carrots, slice into disks
- 1 celery rib, sliced
- 236.59 ml frozen corn
- 411.06 g can black beans, drained and rinsed
- 411.06 g can pink beans, drained and rinsed
- 283.49 g can crushed pineapple in juice
- 118.29 ml French lentils or 118.29 ml lentils
- 793.78 g can diced tomatoes with juice
- 297.66 g can tomato soup
- 354.88 ml water
- 29.58 ml chili powder
- 2.46 ml garlic powder
- 2.46 ml cumin
- 1.23 ml cayenne pepper
- 0.75 ml liquid smoke
- Mix together all ingredients in your crockpot.
- Cook 4 hours on high.
This is one of my "go to" recipes. It's always a hit at the office potlucks & there's never left-overs. In fact, I take my "left-overs" out before I take it to work :-D! It's a great base for frito pie if you thicken it up with pureed beans. This is so versatile & easy to make. I usually make enough to freeze some. So long as you stay with the core spices, it doesn't matter what you clean out the fridge & pantry with. Being from San Antonio, Texas & now, New Mexico, I'm seriously attached to chiles & spice & almost always add more heat. I've added meat, broccoli, zuchini, cilantro, etc., etc, whatever needed to get used up. This paired with some cornbread, is hard to beat. Get creative!
I made this earlier in the week and took it for lunch for several days. This is one of those recipes that tastes great when you first make it, but even better with reheating later on. I love the sweetness that the crushed pineapple adds. I did leave out the celery rib (personal taste).
What a surprisingly, fabulously delicious stew! I added kale, and used smoked sweet paprika and a chipotle pepper in adobo sauce instead of cayenne pepper and liquid smoke. A couple of other minor alterations and I was left with a thick, wonderful chili - Just sweet enough, just spicy enough, and fantastic with some cheese melted on top.