This recipe freezes well, and re-heats well.According to Ayala, the chopped potatoes and celery are key to the success of this dish.
Prepare large oval crock pot.
- 1 c. dry kidney beans
- ½ c. dry pinto beans
- ½ c. dry black beans
- 1 ½ c. onion, Chopped
- 2 -3 c. celery, chopped
- 2 large green pepper, chopped
- 4 cloves garlic minced, or 1 tablespoon garlic powder
- 1 28 oz (850 g.) can whole tomatoes, with liquid
- 1 28 oz. (850 g.) can crushed or diced tomatoes, with liquid
- 1 ½ c. coarsely shredded carrots
- 3 big potatoes, scrubbed, not peeled, coarsely shredded–should be 3-4 cups.
- 1 c. water
- ¼ c. light olive oil
- 1 heaping tablespoon chili powder-heaping
- 1 heaping tablespoon cumin
- 1 tablespoon parsley flakes-optional
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon cinnamon
- 2 bay leaves
- ½ tsp. salt
- Overnight: Soak kidney beans and pinto beans together, and black beans in a separate bowl as they will turn the other beans black.
- Chop vegetables and put in crock pot.
- Add shredded vegetables.
- Rinse and drain the beans. Add to crock pot. Add tomatoes, and water. Crumble bay leaves in, and stir in spices and oil. Stir together well.
- Cook on low for 8-10 hours or overnight.
The oil is important, since there are no meats in this recipe.
- 2 1-lb. can kidney beans, rinsed & drained, instead of dry beans
- Mix different dry beans, such as black eyed peas, or lentils. Kidney beans will help it keep that chili consistency.
- ¼ tsp cayenne pepper will make it very spicy
- 1 habanero pepper minced or sliced will make it very spicy- use gloves and protect eyes when cutting
- Ingredients can be decreased for smaller 4 quart round crock pot.
- · Garnishes: Chopped scallions, chopped cilantro.
- · Use a crock pot liner- remember to put water in the bottom of the pan
- · Serve with corn chips
- · Served with shredded cheese or sour cream.