Crock Pot 3 Bean, Chipotle & Collards Chili
Ingredients
- 1 dried chipotle pepper
- 2-3 garlic cloves, minced to yield ~1 Tbsp
- 1/2 large yellow onion
- 1 each red, yellow, and green bell pepper, diced
- 1 bunch collard green stems and leaves, finely chopped
- 1 28 oz can fire roasted diced tomatoes
- 2 Tbsp chili powder*
- 1 15 oz can each black beans, kidney beans, pinto beans
- Salt and pepper to taste
- Sliced avocado (optional)
- Shredded jack cheese (optional)
Instructions
- Bring a small pot of 3 cups of water to a simmer. Once simmering, remove from heat and place the dehydrated chipotle pepper in the water and top with a lid. Let steam until the pepper is rehydrated, about 3 minutes.
- Remove the stem from the rehydrated chipotle pepper, as well as the seeds (reserve a few if you prefer more heat in your chili). Place the chipotle in a blender with 2-3 cups of the steam water and blend until smooth, adding seeds as desired (be sure to taste test so it doesn’t become too spicy for your taste).
- Mince 2-3 garlic cloves and dice 1/2 large onion and 3 bell peppers. Finely chop 1 bunch of collard greens (stems and leaves).
- Add veggies to a crock pot, along with the pureed chili mixture. Add the 28 oz can of fire roasted diced tomatoes, 2T chili powder, and 3 cans of drained beans.
- Set crock pot on low for 6-8 hours or on high for 4-6. When ready to eat, you may add water or stock as needed, until it reaches your desired consistency.
- Season with extra chili powder and salt and pepper to taste. Top with sliced avocado and shredded Jack cheese, or your desired garnishes.
Notes
*Note: Check all ingredients to avoid added msg, gluten, salt or sugar.