Recipe by LRK
I made this one night when I was looking in the pantry for things that I could throw together so that I didn't have to go out to the grocery store (it was sleeting). This chili is so warming and filling, plus the leftovers are even better the next day. I served with saffron rice, but I'm sure it would be good with white rice as well.
- 2 (15 ounce) cans diced tomatoes with green pepper and onion
- 1 (15 ounce) can black beans
- 1 (15 ounce) can corn (drained)
- 1 (15 ounce) can garbanzo beans (drained and rinsed)
- 1 (1 1/4 ounce) package chili seasoning mix (I used HOT) or 1 (1 1/4 ounce) package taco seasoning (I used HOT)
- 1 cup water
- 1⁄2 cup beer (can use water or broth instead)
- 2 roasted red peppers, cut into chunks (I used the kind from a jar)
- 2 tablespoons chopped jalapenos (to taste) or 2 tablespoons chili peppers (to taste)
- 1 tablespoon diced garlic
- 1 tablespoon tabasco chipotle hot sauce
- 2 tablespoons dried cilantro (or fresh if you have it)
Directions See How It's Made
- Combine all canned ingredients in a large stockpot or slow-cooker over medium heat.
- Add seasoning mix and water/beer, stir to combine.
- Add all other ingredients and heat mixture until bubbling (don't let it boil out of control, it can burn).
- Reduce heat to simmer (or low on your slow-cooker) and cook for at least 2 hours. You can leave this in the slow cooker all day on low if you are looking for a recipe to have when you get home from work.
- Serve over rice, over small shell noodles, with corn bread, or with tortilla chips. Top with sour cream, cheddar cheese, more fresh cilantro, diced onions, diced fresh tomatoes, or anything you want!