Preperation time: 30 min.

Cook time: 4+ hours

Makes: 6 qt.

 

Combine in Crockpot

1 Bag (29 oz.)  13 bean or 16 bean soup mix (cooked, drained, and rinsed)

4 cans               Fire roasted, diced tomatoes

12 oz.                Corn

1 cup                 Fresh Parsley

¼ cup                Lemon Juice

¼ cup                Oregano

¼ cup                Cumin

¼ cup                Fresh Cilantro (optional)

3 Tbsp.              Salt

2 Tbsp.              Basil

2 Tbsp.              Garlic

1 Tbsp.              Curry Powder

1 Tbsp.              Ground Thyme

1 Tbsp.              Ground Sage

1 Tbsp.              Cream of Tartar*

1 tsp.                 Cayenne Powder (add 1 tsp. at a time to desired level of spice)

1 tsp.                 Ground Pepper

 

Sauté

¼ cup   Coconut Oil (or any other oil for sautéing)

3 Stalks Celery

4 Small Onions

4 Cups Chopped Diced Peppers

 

 

Directions:

Sauté what needs to be sautéed. Throw it all in a large crockpot, give it a good stir and let it cook on a low setting for 6 or more hours. I usually let it cook while I’m at work or sleeping. There’s really no need to worry about overcooking it as long as it’s on a low setting.

 

*If you are adding meat, do not add Cream of Tartar. This is used as a thickener and your chili will be too thick if you add both.

 

NOTE: If you choose to add meat, it must be cooked separately then added to the chili. Simply throwing your meat into a pot of chili to cook it will make it mushy.