Prep 10 mins
Cook 8 hrs
I had a lot of beans in the pantry and this is how I used them. It turned out tasty, so I am posting here so as not to lose the recipe!
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1 (14 ounce) can adzuki beans, drained and rinsed
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 2 (14 ounce) cans chili beans (do not drain)
- 1 (14 ounce) can mexicorn, drained
- 1 (14 ounce) can stewed tomatoes
- 1 (14 ounce) can diced tomatoes with jalapenos
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 (1 1/4 ounce) envelope reduced-sodium taco seasoning mix
- 3 tablespoons chili powder
- 1 teaspoon dried ancho chile powder
- 1 teaspoon cumin
- 1⁄2 teaspoon oregano
- 3⁄4 teaspoon cayenne pepper
- 1 teaspoon Tabasco jalapeno sauce
- Spray 5 quart crockpot with non-stick cooking spray.
- Combine all ingredients in crockpot and stir to combine well. Cover and cook on low for 6-8 hours.
Took me almost no time at all (surprise, surprise!) to locate a market that stocked adzuki beans, so I managed to have all the ingredients needed for this chili! I even got brave & DIDN'T reduce the amounts of the 'hot' ingredients this time, & both of us here were pleasantly surprised at how satisfying the taste turned out! When finished, I did freeze some of it for future use, something that's always nice for busy people! Thanks for sharing the recipe! [Made & reviewed for 1 of the chefs I adopted in the current Pick A Chef]