Fall is one of the best times of the year to make chili. After all, nothing beats digging into a piping hot bowl of hearty chili following a marathon leaf-raking session. Chili is also great to serve up during Sunday football tailgate parties.
Regardless of where you serve this highly versatile dish, the preparation is a breeze. My favorite chili recipes are delicious, nutritious, and will help warm up the coldest autumn day. See for yourself:
EASY CROCK POT CHILI
Ingredients:
1 can pork and beans
1 can kidney beans
1 can pinto beans
1 can black beans
1 can crushed tomatoes
1 can chopped tomatoes
1 medium green pepper diced
1 medium onion, diced
4 ounces tomato paste
1 package chili seasoning (any brand)
1 pound beef stew meat
Directions:
Drain and rinse the kidney, pinto, and black beans.
To crock pot add: Fresh tomatoes, tomato paste and chili seasoning, then stir together.
Add all remaining ingredients–beans, onion, pepper and meat.
Simmer on low 6-8 hours or on high 3-4 hours, stir occasionally.
Serve with shredded cheese and sour cream.
CHUNKY VEGETARIAN CHILI
Ingredients:
1 medium green pepper, chopped
1 medium onion, chopped
3 cloves of garlic, minced
1 tablespoon of cooking oil
2 cans of Mexican stewed tomatoes
1 can of kidney beans, rinsed and drained
1 can of Pinto beans, rinsed and drained
1 can whole kernel corn, drained
2 1/2 cups water
1 cup uncooked long grain rice
1 tablespoon chili powder
1 1/2 ground cumin
Directions:
In a large pot, saute green pepper, onion and garlic in oil until tender.
Stir in all remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 25 to 30 minutes or until rice is cooked, stirring occasionally.
Serves 10.
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