I love this simple chili with hints of cumin and paprika. Just a few minutes of prep, let it simmer all day, and when you get home you have a delicious meal. I like to serve this with warmed tortillas, over baked potatoes, or with a salad.
This recipe is vegetarian and vegan, so feel free to add any proteins, or dairy if you want and make it your own.
Yield: 2 quarts of chili
1 x 14 ounce can light kidney beans
1 x 14 ounce can dark kidney beans
1 x 14 ounce can chili beans
1 x 8 ounce can of tomato sauce
1 red bell pepper
1 medium white onion
1 cup water
1 tsp. cumin
1 tsp. paprika
1 tsp. onion powder
1 tsp. chili powder
Wash the onion and bell pepper. Remove the outer layer of the onion and dice small. Slice the bell pepper in half, remove the stem and seeds inside, and dice small.
Rinse the kidney beans and add to the crock pot. Add in the chili beans, water, tomato sauce, cumin, paprika, onion powder, and chili powder.
Add the onion and bell pepper to the mix and stir well. Cover with a lid and cook on low for 6-8 hours, or on high for 3-4 hours and serve.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!